Macaroni and Cheese with Crumb Topping
Indulge in the ultimate comfort food with this rich and creamy Macaroni and Cheese with Crumb Topping. Featuring tender elbow macaroni enveloped in a velvety cheese sauce made with sharp cheddar and Gruyère, this recipe elevates the classic dish with a boost of flavor from Dijon mustard and a hint of paprika. The crowning glory is a golden, crunchy panko breadcrumb topping laced with Parmesan, adding irresistible texture to every bite. Perfect for weeknight dinners or as a crowd-pleasing side dish, this baked mac and cheese comes together in just 45 minutes and serves six generously. Keywords: creamy macaroni and cheese, baked mac and cheese, crumb topping, comfort food recipe.
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Recipe Information
Ingredients
- 400 grams elbow macaroni
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 3 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 teaspoon Dijon mustard
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1.5 cups panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook the mixture for 5-7 minutes, stirring, until the sauce thickens.
Lower the heat and stir in the shredded cheddar cheese, Gruyère cheese, Dijon mustard, salt, black pepper, and paprika. Mix until smooth and creamy.
Combine the cooked macaroni with the cheese sauce, stirring until the pasta is evenly coated.
Pour the macaroni mixture into the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, and olive oil until combined.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake the dish in the preheated oven for 20-25 minutes, or until the topping is golden brown and crispy.
Let the macaroni and cheese cool for 5 minutes before serving.
Nutrition Facts
Calories |
931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 862 mg | 66% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 420 mg | 9% | |
*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.
