Crispy Topped Macaroni and Cheese
Indulge in the ultimate comfort food experience with this Crispy Topped Macaroni and Cheese recipe, a perfect blend of creamy decadence and irresistible crunch. Featuring tender al dente elbow macaroni enveloped in a velvety sauce made with sharp cheddar, Gruyère, and a touch of Dijon mustard for depth, this dish takes classic mac and cheese to gourmet heights. The golden Panko breadcrumb topping, enriched with Parmesan cheese and a drizzle of olive oil, adds a satisfying crispy layer that contrasts beautifully with the rich, cheesy base. Ready in just 40 minutes, this baked macaroni and cheese is an easy yet impressive choice for weeknight dinners, potlucks, or holiday gatherings. Serve it straight from the oven and prepare for rave reviews from every bite!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups Gruyère cheese, shredded
- 1 tsp Dijon mustard
- 0.5 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tbsp olive oil
Instructions
Preheat your oven to 400°F (200°C).
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly, to form a roux.
Slowly add the milk and heavy cream to the roux, whisking continuously to avoid lumps. Cook for 4-5 minutes until the mixture thickens.
Reduce the heat to low and stir in the cheddar cheese, Gruyère cheese, Dijon mustard, paprika, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring the pasta is evenly coated.
Pour the macaroni and cheese mixture into a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the Panko breadcrumbs, Parmesan cheese, and olive oil until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
Remove from the oven and let the dish cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.9 g | 409% | |
| Saturated Fat | 175.6 g | 878% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 6509 mg | 283% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 51.6 g | ||
| Protein | 203.1 g | 406% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4616 mg | 355% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1579 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
