Classic Baked Macaroni and Cheese with Crispy Breadcrumbs

Name: Classic Baked Macaroni and Cheese with Crispy Breadcrumbs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8-10 servings
Cuisine: Deutsch
Ingredients: 1 lb Elbow macaroni; 1/2 cup Unsalted butter, divided; 1/2 cup All-purpose flour; 5 cups Whole milk, warmed; 1 tsp Salt, plus more for pasta water; 1/2 tsp Black pepper; 1/4 tsp Nutmeg (optional); 4 cups (16 oz) Shredded sharp cheddar cheese; 2 cups (8 oz) Shredded Monterey Jack cheese (or Gruyere); 1 cup Panko breadcrumbs; 1/2 tsp Paprika (optional, for topping color)

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This Classic Baked Macaroni and Cheese recipe is pure indulgence, perfect for a family dinner or a comforting side dish. It starts with a velvety béchamel base infused with a blend of sharp cheddar and Monterey Jack cheeses, creating an irresistibly gooey and flavorful sauce. Baked to perfection with a golden, buttery breadcrumb topping, it offers a delightful contrast in textures that makes every bite a joy.

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Classic Baked Macaroni and Cheese with Crispy Breadcrumbs

Prep Time20 min

Cook Time40 min

Servings8-10 servings

DifficultyEasy

Equipment

Large potLarge saucepan or Dutch oven9x13 inch baking dishWhisk

Instructions

1
Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.
2
While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
3
Gradually whisk in the warmed milk, a little at a time, until smooth and lump-free. Continue to whisk and cook for 5-7 minutes, until the sauce thickens. Remove from heat and stir in 1 tsp salt, black pepper, and nutmeg (if using).
4
Add the shredded cheddar and Monterey Jack cheeses to the sauce, stirring until completely melted and smooth. Add the cooked macaroni to the cheese sauce and stir until evenly coated.
5
Pour the macaroni and cheese mixture into a 9x13 inch baking dish. In a small bowl, melt the remaining 2 tablespoons of butter. Toss the panko breadcrumbs with the melted butter and paprika (if using). Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
6
Bake for 25-30 minutes, or until the cheese sauce is bubbly and the topping is golden brown and crispy. Let stand for 5-10 minutes before serving to allow the sauce to set slightly.

Nutrition

Calories520 kcal

Protein24g

Fat30g

Carbohydrates

Frequently Asked Questions

Can I use different types of cheese?

Absolutely! While cheddar is a must for flavor, you can experiment with other good melting cheeses like Gruyère, Fontina, Colby Jack, or even a touch of cream cheese for extra creaminess.

How can I prevent the sauce from becoming grainy?

Ensure your milk is warm when adding it to the roux to prevent lumps. Also, add cheese off the heat and stir until just melted to prevent it from separating or becoming grainy due to overcooking.

Can I prepare this in advance?

Yes, you can assemble the macaroni and cheese (without the breadcrumb topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the breadcrumbs and bake for an additional 10-15 minutes, or until heated through and bubbly.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.