If you are seeking that ultimate comfort food that warms your soul and delights every bite, look no further than this Baked Mac and Cheese with a Crunch Recipe. It perfectly balances creamy, cheesy goodness with a golden, crispy topping that makes every forkful a wonderful experience. Whether it’s a family dinner or a special gathering, this dish has a way of turning simple ingredients into a memorable feast everyone will rave about.
Ingredients You’ll Need
The beauty of this Baked Mac and Cheese with a Crunch Recipe is in its simplicity. Each ingredient plays a vital role, creating layers of flavor and texture that come together beautifully.
- 16 oz elbow macaroni: Classic pasta shape that holds sauce perfectly and feels delightfully tender.
- 4 cups shredded cheddar cheese: Adds sharp, creamy richness that’s the heart of the dish.
- 2 cups shredded mozzarella cheese: Brings meltiness and smooth stretch to every bite.
- 1/2 cup grated Parmesan cheese: Infuses a nutty, salty depth, especially in the breadcrumb topping.
- 3 cups milk: Provides the creamy base for the cheese sauce creating luscious texture.
- 1/4 cup unsalted butter: Essential for making a silky roux that thickens the sauce perfectly.
- 1/4 cup all-purpose flour: Helps create a smooth, velvety cheese sauce consistency.
- 1 tsp salt: Balances and enhances every flavor in the dish.
- 1/2 tsp pepper: Adds just the right hint of spice to liven up the creamy sauce.
- 1/2 tsp paprika: Brings subtle smokiness and a pretty color touch to the cheese sauce.
- 1/2 cup panko breadcrumbs: Delivers that all-important crunchy topping everyone loves.
- 1/4 cup finely chopped parsley (optional): Freshens and brightens the crunchy topping with a pop of green.
- 2 tbsp olive oil: Helps toast the breadcrumbs to golden perfection with added flavor.
How to Make Baked Mac and Cheese with a Crunch Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and greasing a 9×13 inch baking dish. This ensures the mac and cheese won’t stick to the pan and will bake evenly.
Step 2: Cook the Pasta
Boil the elbow macaroni in salted water until just al dente, about 8 minutes. Perfectly cooked pasta is key since it will continue to cook a bit in the oven, keeping it tender without turning mushy.
Step 3: Make the Roux
In a saucepan over medium heat, melt the butter and stir in the flour. Cook this mixture for about 1 minute until it bubbles gently. This step is crucial to getting a silky thick cheese sauce later on.
Step 4: Create the Cheese Sauce
Gradually whisk the milk into your roux, stirring constantly to avoid lumps. Continue whisking and cooking for about 5 minutes until the sauce thickens to a creamy consistency that will cling beautifully to the pasta.
Step 5: Add the Cheeses and Seasonings
Remove the saucepan from the heat and stir in the cheddar and mozzarella cheeses until melted into a smooth, cheesy sauce. Season with salt, pepper, and paprika to build layers of flavor.
Step 6: Combine Pasta and Sauce
Mix the cooked macaroni into the cheese sauce, stirring gently to coat every elbow in creamy cheesy goodness. This mixture is the foundation of your baked masterpiece.
Step 7: Transfer to Baking Dish
Pour the mac and cheese mixture into your prepared baking dish, spreading it out evenly for an even bake and consistent topping coverage.
Step 8: Prepare the Crunchy Topping
In a small bowl, toss together panko breadcrumbs, Parmesan cheese, chopped parsley, and olive oil. The olive oil helps the crumbs bake crisp and golden, while Parmesan and parsley add flavor and freshness.
Step 9: Bake to Perfection
Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake in the preheated oven for 25 to 30 minutes until the top turns a gorgeous golden brown and the edges are bubbling invitingly.
Step 10: Cool Slightly and Serve
Allow the dish to rest for a few minutes after baking, helping it set so that each portion holds together wonderfully and the flavors meld even more.
How to Serve Baked Mac and Cheese with a Crunch Recipe
Garnishes
Freshly chopped parsley scattered on top brightens up the rich cheese with a pop of color and freshness, making it visually irresistible and offering a hint of herbaceous contrast to the richness.
Side Dishes
This Baked Mac and Cheese with a Crunch Recipe pairs beautifully with light, crisp salads like a tangy green salad or a refreshing tomato cucumber salad to balance the creamy decadence. Roasted vegetables or steamed broccoli also add a healthy, colorful component.
Creative Ways to Present
For a fun twist, serve this mac and cheese in individual ramekins to make each portion feel special. You can also experiment by adding cooked bacon bits or caramelized onions on top before baking for extra flavor and texture contrast.
Make Ahead and Storage
Storing Leftovers
Leftover baked mac and cheese keeps wonderfully in an airtight container in the refrigerator for 3 to 4 days. When stored properly, the cheesy flavor holds up well, and the crunchy topping stays surprisingly pleasant.
Freezing
You can freeze this dish either before or after baking. If freezing before baking, cover tightly with foil and freeze for up to 2 months. To freeze after baking, let it cool completely, then wrap and freeze. Thaw overnight in the fridge before reheating.
Reheating
To reheat, bake in the oven at 350°F (175°C) until warmed through and the top regains its crunch, about 15 to 20 minutes. If in a hurry, reheating in the microwave works but may soften the topping, so consider adding fresh breadcrumbs and toasting briefly afterward.
FAQs
Can I use different types of cheese in this Baked Mac and Cheese with a Crunch Recipe?
Absolutely! While cheddar and mozzarella create a classic creamy blend, feel free to experiment with gouda, fontina, or Gruyère to add unique flavors and textures.
Is there a way to make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta and breadcrumbs. The cooking method stays the same for delicious results.
How do I get the crunchy topping to stay crispy after baking?
Using panko breadcrumbs tossed in olive oil helps them crisp nicely. Serving soon after baking or reheating in the oven rather than microwave preserves that delightful crunch longer.
Can I make this Baked Mac and Cheese with a Crunch Recipe vegan?
To make a vegan version, use plant-based milk, vegan cheese alternatives, and vegan butter. Swap panko for vegan-friendly breadcrumbs and you’ll have a comforting dish that suits a plant-based lifestyle.
What is the best pasta shape for baked mac and cheese?
Elbow macaroni is the classic choice because its curves hold onto the cheese sauce perfectly, but shell pasta or cavatappi also work wonderfully for trapping that creamy sauce in every bite.
Final Thoughts
This Baked Mac and Cheese with a Crunch Recipe is truly a crowd-pleaser that combines the best of creamy, cheesy decadence with a satisfyingly crisp topping. It’s a dish that feels like a warm hug and is wonderfully easy to make with simple ingredients you probably already have. I can’t wait for you to give it a try in your kitchen—you might just find your new favorite comfort food!
Print
Baked Mac and Cheese with a Crunch Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 40m
- Total Time: 0h 55m
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Mac and Cheese with a Crunch is a creamy, cheesy comfort food classic elevated with a crispy, golden panko breadcrumb topping. Combining sharp cheddar, mozzarella, and Parmesan cheeses with a velvety béchamel sauce, this recipe bakes to perfection in the oven, delivering a delightful contrast between gooey pasta and a crunchy crust. Ideal for family dinners or gatherings, it’s a deliciously satisfying dish that’s simple to prepare.
Ingredients
Pasta
- 16 oz elbow macaroni
Cheese Sauce
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
Topping
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped parsley (optional)
- 2 tbsp olive oil
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and make cleanup easier.
- Cook Macaroni: Boil the elbow macaroni in salted water until al dente, approximately 8 minutes, then drain thoroughly and set aside.
- Make Roux: Melt the unsalted butter in a medium saucepan over medium heat. Stir in the all-purpose flour and cook for about 1 minute until combined and bubbling to form a roux.
- Prepare Cheese Sauce: Gradually whisk in milk, stirring constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, about 5 minutes.
- Add Cheeses and Seasoning: Remove the sauce from heat and blend in shredded cheddar and mozzarella until melted. Season the sauce with salt, pepper, and paprika for balanced flavor.
- Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce and stir to fully coat the pasta with the creamy mixture.
- Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
- Prepare and Add Topping: In a small bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley if using, and olive oil. Sprinkle this mixture evenly over the mac and cheese for a crunchy crust.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the topping is golden brown and crisp.
- Cool and Serve: Let the baked mac and cheese cool for several minutes before serving to allow it to set slightly. Enjoy your creamy and crunchy baked delight!
Notes
- For extra creaminess, you can add a splash of heavy cream or half-and-half to the milk.
- If you prefer a spicier flavor, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Use fresh breadcrumbs if panko is unavailable; the texture will be slightly different but still delicious.
- To make this dish ahead, assemble it in the baking dish, cover tightly with foil, and refrigerate up to 24 hours. Bake directly from the fridge, adding a few extra minutes to cook time.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven to retain crispiness.
