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Creamy Ultimate Baked Mac and Cheese Recipe with Crispy Topping

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A rich and creamy baked mac and cheese with a golden, crispy topping that balances indulgence and comfort. Perfect for weeknight dinners or gatherings, this recipe features a velvety béchamel cheese sauce and a crunchy panko topping.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 cup heavy cream (optional but recommended)
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 1 cup shredded Gruyère cheese (about 4 ounces)
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (about 60 grams)
  • 1/2 cup grated Parmesan cheese (about 1.5 ounces)
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil and add 12 ounces of elbow macaroni. Cook according to package directions until al dente, about 7-8 minutes. Drain and toss with 1 teaspoon butter to prevent sticking. Set aside.
  2. In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2-3 minutes until light golden and nutty in aroma.
  3. Slowly whisk in 3 cups warmed whole milk and 1/2 cup heavy cream. Bring to a gentle simmer and cook until sauce thickens enough to coat the back of a spoon, about 5-7 minutes. If lumps form, whisk vigorously or strain.
  4. Remove sauce from heat and stir in 3 cups shredded sharp cheddar and 1 cup shredded Gruyère until melted and smooth. Add 1 teaspoon yellow mustard powder, 1/2 teaspoon garlic powder, salt, and pepper to taste. Adjust seasoning as needed.
  5. Pour drained pasta into the cheese sauce and mix gently to coat all noodles evenly.
  6. In a small bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan, 1 tablespoon melted butter, and 1/4 teaspoon smoked paprika if using. Mix well.
  7. Transfer macaroni and cheese mixture to a greased 9×13 inch baking dish. Evenly sprinkle the breadcrumb mixture over the top.
  8. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until topping is golden and crunchy and sauce is bubbly around edges.
  9. Let rest for 5-10 minutes before serving to allow sauce to set slightly.

Notes

Warm milk and cream before adding to roux to prevent lumps. Shred cheese fresh for best melting. Rest baked dish before serving to avoid runny sauce. Panko can be substituted with crushed crackers or cornflakes. Optional smoked paprika adds warmth. Bacon bits can be added before baking for extra flavor.

Nutrition

Keywords: baked mac and cheese, creamy mac and cheese, crispy topping, comfort food, cheesy pasta, easy dinner, crowd-pleaser

Find it online: https://emmaoven.com/creamy-ultimate-baked-mac-and-cheese-recipe-with-crispy-topping-easy-and-best-guide/