Baked Macaroni Cheese Topping (Printable)

Creamy macaroni baked with a crispy golden breadcrumb topping and smooth cheese sauce.

# Ingredient List:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Topping

13 - 1 cup fresh breadcrumbs or panko
14 - 2 tbsp unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese
16 - 1/2 tsp paprika (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook, stirring continuously, for 1–2 minutes until lightly golden.
04 - Gradually whisk in whole milk and heavy cream. Continue to cook, whisking constantly, until the mixture thickens and bubbles, approximately 5–7 minutes.
05 - Remove from heat. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts and sauce is smooth.
06 - Add cooked macaroni to the cheese sauce, stirring until evenly coated. Transfer mixture to the prepared baking dish.
07 - In a bowl, combine breadcrumbs, melted butter, grated Parmesan, and paprika if using. Sprinkle evenly over the macaroni mixture.
08 - Bake for 25–30 minutes until the topping is golden brown and the sauce bubbles.
09 - Allow to cool for 5–10 minutes before serving.

# Expert Tips:

01 -
  • The breadcrumb topping stays crispy even after sitting for a few minutes, unlike most mac and cheese that gets soggy.
  • Two cheeses give you real depth instead of that flat, one-note flavor you get from a single block.
  • It's genuinely easy but tastes like you spent way more time than you actually did.
02 -
  • Don't cook the pasta all the way—undercook it slightly or it becomes mushy and falls apart in the dish.
  • Whisk your milk in slowly when making the sauce; rushing causes lumps that never fully disappear.
  • If your sauce breaks or looks grainy, take it off heat immediately and let it cool for a minute, then whisk in a splash of cold milk to smooth it out.
03 -
  • Room temperature cheese melts faster and smoother than cold cheese straight from the fridge.
  • The sauce should look silky and cling to the whisk when it's ready, not thin like milk or thick like pudding.

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