Baked Macaroni Cheese Breadcrumbs (Printable version)
Tender macaroni in rich cheddar sauce, topped with golden buttery breadcrumbs and baked to perfection.
# List of ingredients:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt, plus more to taste
09 - 1/4 tsp freshly ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère or mozzarella cheese, grated
→ Breadcrumb Topping
12 - 1 cup fresh breadcrumbs or panko
13 - 2 tbsp unsalted butter, melted
14 - 2 tbsp grated Parmesan cheese (optional)
15 - 1 tbsp chopped fresh parsley (optional)
# Directions:
01 - Set the oven to 350°F and lightly grease a 2-quart baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1 to 2 minutes less than package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and stir constantly for 1 to 2 minutes without browning to form a roux.
04 - Gradually whisk in whole milk, stirring continuously to prevent lumps. Cook until sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
05 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Add sharp cheddar and Gruyère cheeses until fully melted and smooth.
06 - Add drained macaroni to the cheese sauce, mixing until evenly coated. Transfer to the prepared baking dish.
07 - In a small bowl, toss breadcrumbs with melted butter and Parmesan cheese if using. Evenly sprinkle over the macaroni mixture.
08 - Bake in the preheated oven for 25 to 30 minutes until the topping is golden brown and sauce is bubbling.
09 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- This recipe wraps you in creamy comfort while surprising you with a crunchy breadcrumb top that feels like a secret delight.
- The blend of sharp cheddar and Gruyère creates a rich, melty experience that quickly became my go-to for cozy nights.
02 -
- Don't overcook the macaroni; it continues cooking in the sauce and oven, so keeping it al dente is key to the perfect texture.
- Using a mix of cheeses like Gruyère helps the sauce melt smoothly and prevents a grainy texture, which I learned the hard way.
03 -
- Always melt the butter first and cook the roux gently to avoid that raw flour taste in your sauce.
- The Dijon mustard is the secret that adds subtle tang and depth, elevating the whole dish.