How to Make the Perfect Baked Mac and Cheese with Breadcrumb Crust
American · Medium · 55 min · 6 servings
This classic baked macaroni and cheese features a rich three-cheese sauce poured over tender pasta and topped with a golden, crunchy breadcrumb crust. It is pure winter comfort in a baking dish and always draws a crowd.
Why this recipe works
This Baked Mac and Cheese with Breadcrumb Crust recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 610 calories with 24g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 lb elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
- 3 cups whole milk
- 0.5 cup panko breadcrumbs
- 3 tbsp unsalted butter
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of heavily salted water to a boil. Cook the elbow macaroni for 2 minutes less than the package directions indicate, so it is slightly underdone. Drain and set aside, reserving half a cup of pasta water.
Step 2: Make the Cheese Sauce
Melt the butter in the same pot over medium heat. Whisk in 3 tablespoons of flour and cook for 1 minute. Gradually whisk in the warm milk and cook until thickened, about 5 minutes. Remove from heat and stir in both cheeses until completely melted and smooth.
Step 3: Assemble and Top
Preheat the oven to 375 degrees Fahrenheit. Combine the cooked pasta with the cheese sauce and pour into a greased 9x13 baking dish. Sprinkle the panko breadcrumbs evenly over the top and dot with a few small pieces of butter.
Step 4: Bake Until Golden
Bake uncovered for 25 to 30 minutes until the top is deep golden brown and the cheese sauce is bubbling around the edges. Let it rest for 5 minutes before serving so the sauce can set slightly.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- gruyere cheese → fontina or mozzarella for a milder and stretchier melt
- panko breadcrumbs → crushed Ritz crackers for a buttery and rich topping alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overcooking the pasta before baking which causes it to turn mushy in the final dish
- Making the cheese sauce too thin by not cooking the flour long enough before adding the milk
Nutrition facts
Per serving: 610 calories, 24g protein, 58g carbs, 32g fat, 2g fiber.
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