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Crispy Baked Mac and Cheese Recipe Easy Homemade Creamy Cheese Sauce

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A comforting crispy baked mac and cheese with a rich, velvety creamy cheese sauce and a golden crunchy crust. Perfect for weeknights or special occasions, this recipe balances creamy comfort with irresistible texture.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 4 tablespoons unsalted butter (about 56 grams), softened
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warmed
  • 2 cups shredded sharp cheddar cheese (about 200 grams)
  • 1 cup shredded Gruyère cheese (about 100 grams)
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup panko breadcrumbs (about 100 grams)
  • 2 tablespoons unsalted butter (28 grams), melted
  • 1/4 cup extra Parmesan cheese (25 grams)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook for 7 to 8 minutes until just al dente. Drain and set aside; do not rinse.
  2. In a medium saucepan over medium heat, melt 4 tablespoons (56 g) of unsalted butter. Once melted and bubbling, whisk in 1/4 cup (30 g) of all-purpose flour. Stir constantly for 2 minutes until the mixture smells nutty and turns pale golden.
  3. Gradually pour in 3 cups (720 ml) of warm whole milk, whisking continuously to keep the sauce smooth. Bring to a gentle simmer and cook until thickened, about 5-7 minutes.
  4. Lower the heat and slowly add 2 cups (200 g) shredded sharp cheddar and 1 cup (100 g) shredded Gruyère, stirring until fully melted and silky. Stir in 1/2 cup (50 g) grated Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon ground nutmeg. Adjust seasoning to taste.
  5. Fold the drained macaroni into the cheese sauce, ensuring every piece is coated.
  6. In a small bowl, mix 1 cup (100 g) panko breadcrumbs with 2 tablespoons (28 g) melted butter and 1/4 cup (25 g) extra Parmesan. Toss until evenly coated.
  7. Transfer the cheesy pasta mixture to a greased 9×9 inch (23×23 cm) baking dish. Sprinkle the breadcrumb mixture evenly over the top.
  8. Preheat oven to 350°F (175°C). Bake uncovered for 25-30 minutes until the topping is golden brown and crispy and the cheese sauce bubbles around the edges. Optionally broil for 1-2 minutes for extra crispiness, watching carefully to prevent burning.
  9. Let the mac and cheese rest for about 5 minutes before serving.

Notes

Use freshly shredded cheese for best melting and smooth sauce. Warm milk before adding to the roux to prevent lumps. Coat panko breadcrumbs evenly with melted butter to avoid burnt patches. Let the dish rest before serving to set the sauce. For gluten-free, substitute gluten-free pasta, flour, and breadcrumbs. For dairy-free, use plant-based milk, vegan cheese, and butter substitutes.

Nutrition

Keywords: mac and cheese, baked mac and cheese, creamy cheese sauce, crispy topping, comfort food, easy dinner, homemade mac and cheese

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