Baked Mac and Cheese with Breadcrumb Crust
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.
Ultra creamy three-cheese baked mac and cheese topped with a crispy golden breadcrumb crust.
Nutrition per serving
Ingredients
Pasta
Dairy
Topping
Fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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