Baked Macaroni and Cheese with Breadcrumb Topping is a timeless comfort food that finds its way to the table with little fuss and lots of flavor. This dish combines a creamy, indulgent cheese sauce with a crunchy, buttery breadcrumb topping for a satisfying texture contrast.

• Cuisine: American
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6

Why You’ll Love This Recipe

• Classic comfort food that everyone loves—perfect for family dinners.
• Easy-to-follow steps ensure success for even beginner cooks.
• A rich, flavorful cheese sauce keeps the pasta luscious and creamy.
• Crispy breadcrumb topping adds an appealing texture.

Ingredients

• 1 lbs macaroni: The base of your dish, providing the classic shape and texture. Other pasta shapes like penne can work too, but macaroni is traditional.
• 3 tbsp butter: Used both in the cheese sauce and to toast breadcrumbs for a rich taste.
• 3 tbsp flour: Essential for thickening the cheese sauce into a creamy, smooth texture.
• 500ml/2 cups whole milk: Creates the base of your sauce. For a lighter option, you can use 2% milk.
• 360g/3 cups (12 oz) grated Cheddar cheese (or a mix of Cheddar and your favourite cheese): Key for rich flavor and creamy consistency. Feel free to experiment with Gouda or Fontina if desired.
• Salt to taste: Essential for enhancing flavor; start small and adjust to your preference.
• 60g/1/2 cup Panko breadcrumbs: Provides a crunchy topping; regular breadcrumbs can work in a pinch.
• 1 tbsp salted butter: Used for toasting breadcrumbs, adding a savory note.
• 1 clove garlic (pressed or grated): Adds aromatic depth to the breadcrumb topping; a pinch of garlic powder can replace if needed.
• 1 tbsp parsley (finely chopped): Brings a fresh, herby finish to the topping; dried parsley can substitute, though fresh offers best flavor.

How to Make It

Step 1: Cook the Macaroni

In a large pot, bring salted water to a boil and cook the macaroni according to the package instructions until al dente. Meanwhile, preheat the oven to 200C/400F to get it ready for the final bake.

Step 2: Prepare the Cheese Sauce

Melt the butter in a small saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes. This will create a roux, turning slightly yellow and nutty—crucial for the sauce’s backbone. Gradually whisk in the milk to prevent lumps, allowing the mixture to thicken over 5-7 minutes. Once creamy, stir in the grated cheese until melted. Add salt to taste, remembering that cheese brings its own salty character.

Step 3: Make the Breadcrumb Topping

In a frying pan, melt the additional butter and sauté the garlic for 30 seconds on low to release its aroma. Add the panko breadcrumbs and parsley, toasting until they’re golden. This adds a crisp texture and fresh flavor contrast. Once ready, set aside.

Step 4: Assemble and Bake

Drain the cooked pasta and return it to the pot. Pour over the cheese sauce and stir well to coat. Transfer the mixture to a buttered baking dish that holds at least 3.5-4 Quart/3.5-4 L. Distribute the prepared breadcrumb topping evenly over the macaroni and cheese. Bake for 10-15 minutes in the preheated oven until the topping is golden and the dish is bubbly. Longer baking risks drying out the sauce, so keep an eye on it.

Recipe FAQs

Can I make this dish in advance?

Yes, you can assemble the macaroni and cheese with the breadcrumb topping and refrigerate it for up to one day before baking. Add a few extra minutes to the bake time if coming straight from the fridge.

What cheese is best for this recipe?

Cheddar is a classic choice for its sharpness and meltability, but combining it with another cheese like Gruyere can add a nutty flavor. Just ensure the cheese melts well for a smooth sauce.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk to maintain creaminess.