Baked Macaroni Cheese Topping (Printable version)
Creamy macaroni baked to golden perfection with a crunchy breadcrumb topping and rich cheeses.
# List of ingredients:
→ 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 oven to 350°F. Grease a 9 x 13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in whole milk and heavy cream. Continue cooking and whisking until thickened and bubbling, about 5 to 7 minutes. Remove from heat.
05 - Stir in cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese is fully melted and sauce is smooth.
06 - Add cooked macaroni to the cheese sauce. Stir to coat evenly, then transfer mixture into the prepared baking dish.
07 - In a bowl, mix breadcrumbs, melted butter, grated Parmesan, and paprika if using. Sprinkle evenly over the macaroni.
08 - Bake for 25 to 30 minutes, until topping is golden brown and sauce is bubbling.
09 - Allow to cool for 5 to 10 minutes before serving.
# Expert Advice:
01 -
- The combination of sharp cheddar and Gruyère creates a depth that makes every bite feel intentional and restaurant-worthy.
- That crispy breadcrumb topping against the creamy pasta underneath is the textural contrast that turns a side dish into something you actually crave.
- It comes together in under an hour and tastes like you've been working on it all day.
02 -
- Don't skip cooking the roux—that minute or two of cooking out the raw flour taste is the difference between a good sauce and one that tastes slightly off.
- Add the milk gradually while whisking, not all at once; this is how you avoid ending up with a lumpy mess.
- Undercook the pasta slightly because it finishes cooking in the oven and will continue to absorb the sauce.
03 -
- Make this up to the point of baking ahead of time—the dish holds perfectly in the fridge for a day, and you can bake it straight from cold, just add 5–10 minutes to the baking time.
- If your sauce seems too thick or too thin, remember that it continues to set as it cools, so slight adjustments now mean a completely different consistency at the table.