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Baked Mac and Cheese with a Crunch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 52 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. Cook Macaroni: Boil the elbow macaroni in salted water until al dente, approximately 8 minutes, then drain thoroughly and set aside.
  3. 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.
  4. Prepare Cheese Sauce: Gradually whisk in milk, stirring constantly to avoid lumps. Continue cooking and whisking until the mixture thickens, about 5 minutes.
  5. 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.
  6. Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce and stir to fully coat the pasta with the creamy mixture.
  7. Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
  8. 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.
  9. Bake: Place the dish in the preheated oven and bake for 25-30 minutes until the topping is golden brown and crisp.
  10. 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.

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Find it online: https://fastcookingfun.com/baked-mac-and-cheese-with-a-crunch-recipe/