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Creamy Baked Cheddar Mac and Cheese Recipe with Crispy Topping

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This creamy baked cheddar mac and cheese features a velvety cheese sauce, a blend of sharp and mild cheddar, and a golden, crunchy breadcrumb topping. It’s the ultimate comfort food—perfect for weeknights, holidays, or potlucks.

Ingredients

Scale
  • 8 oz elbow macaroni (about 2 cups dry)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mild cheddar cheese, shredded
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter, divided
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp ground mustard (optional)
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted (for topping)
  • 1/4 cup grated Parmesan cheese (optional)
  • Pinch salt and pepper (for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 6-7 minutes. Drain and set aside.
  3. In a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly but not browned.
  4. Slowly add milk and heavy cream, whisking constantly. Cook until thickened, about 5-6 minutes.
  5. Stir in salt, black pepper, smoked paprika, and ground mustard. Gradually add sharp and mild cheddar cheeses, stirring until melted and smooth.
  6. Add drained pasta to the cheese sauce and mix well. If too thick, add a splash of milk.
  7. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and a pinch of salt and pepper. Stir until evenly combined.
  8. Pour mac and cheese mixture into prepared baking dish. Sprinkle breadcrumb mixture evenly over the top.
  9. Bake uncovered for 25-30 minutes, until topping is golden brown and edges are bubbling. For extra crunch, broil for 2-3 minutes at the end, watching closely.
  10. Let rest for 5-10 minutes before serving.

Notes

For best results, shred cheese from a block rather than using pre-shredded. Cook pasta just shy of al dente to avoid mushiness. For gluten-free, use GF pasta, flour, and breadcrumbs. Add veggies or protein for variations. If topping is pale, broil briefly. Leftovers taste even better the next day.

Nutrition

Keywords: mac and cheese, baked macaroni, cheddar, comfort food, casserole, kid-friendly, potluck, creamy, crispy topping, easy dinner

Find it online: https://tomyumy.com/creamy-baked-cheddar-mac-and-cheese-recipe-with-crispy-topping/