Baked Macaroni Cheese Crust

I still remember the first time I made baked macaroni and cheese with a golden breadcrumb crust—it felt like a warm hug on a chilly evening and quickly became my go-to comfort food.

One evening, unexpected guests arrived and with this recipe on hand, I was able to whip up a comforting dish that earned more compliments than I expected—talk about a lucky night.

Ingredients

• Elbow Macaroni: I always reach for the classic elbow shape because it holds the cheese sauce perfectly, giving you a bite full of creamy goodness.
• Unsalted Butter: Using unsalted butter lets me control the saltiness exactly, and it melts so smoothly into the sauce.
• All-Purpose Flour: This is the magic that thickens the sauce just right without overpowering the flavor.
• Whole Milk: It makes the cheese sauce luxuriously creamy and rich—no shortcuts here.
• Dijon Mustard: Just a touch adds depth and a slight tang that wakes up the cheese flavors.
• Spices: Garlic powder, onion powder, salt, and black pepper give the sauce a subtle but essential kick.
• Cheddar and Gruyère Cheese: Sharp cheddar adds that familiar tanginess while Gruyère melts beautifully for that silky texture.
• Breadcrumbs, Butter, and Parmesan: This trio forms the crispy buttery topping that contrasts the creamy macaroni underneath perfectly.

Instructions

Get Everything Ready:

Preheat your oven to 180°C (350°F) and grease a 2-liter baking dish so your mac and cheese won't stick.

Cook the Pasta:

Boil the elbow macaroni in salted water until just al dente—you want it firm since it will bake later and soak up the sauce.

Make the Roux:

Melt butter in a saucepan over medium heat then whisk in the flour. Cook it just until the mixture gets a little golden and smells nutty, about 1 to 2 minutes.

Whisk in Milk:

Slowly add the milk while whisking constantly to keep the sauce smooth. Cook on medium until it thickens, about 5 minutes, smelling like a warm vanilla custard.

Flavor the Sauce:

Add Dijon mustard, garlic powder, onion powder, salt, and black pepper. This is where the sauce gets its personality.

Add the Cheese:

Remove from heat and stir in grated cheddar and Gruyère until completely melted and silky.

Combine Pasta and Sauce:

Mix the drained macaroni into the cheese sauce so every piece is coated luxuriously.

Prepare the Crust:

Mix fresh breadcrumbs with melted butter and Parmesan cheese for a crust that crisps up golden in the oven.

Assemble and Bake:

Pour the macaroni and cheese into the baking dish. Evenly sprinkle the breadcrumb mixture on top, then bake for 30 to 35 minutes until bubbling and golden.

Rest and Serve:

Let it rest for 5 minutes after baking so it sets and you can serve up gooey, irresistible bowls.

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This dish quickly became more than a meal—it was a comfort on tough days, a centerpiece for celebrations, and a memory maker with family and friends gathered around the table.

Where This Dish Comes From

Macaroni and cheese has roots dating back centuries but this baked version with a crunchy crust feels like home, combining simplicity with a bit of indulgence.

Serving Ideas That Clicked

I love pairing it with a crisp green salad to cut through the richness and a glass of bright Chardonnay brings out the cheeses perfectly—it feels like the perfect balance of comfort and freshness.

Making It Ahead for the Freezer

This recipe freezes wonderfully just before baking. When friends drop by unexpectedly, just slide it in the oven from frozen and you're ready to impress.

• Don't forget to top with fresh breadcrumbs right before baking for maximum crunch.
• If it looks dry before baking, stir in a splash of milk to keep it creamy.
• Leftovers reheat best in the oven to keep the crust crispy and cheese melty.

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Thanks for spending some kitchen time with me—I hope this recipe brings you the same comfort and joy it has given me for years.

Recipes Q&A

→ What kind of cheese works best for the sauce?

Sharp cheddar and Gruyère cheeses melt smoothly and add rich, nutty flavors that balance creaminess.

→ How to achieve a crispy breadcrumb topping?

Mix fresh breadcrumbs with melted butter and Parmesan, then bake until golden and bubbling to create a crunchy crust.

→ Can I add extra flavors to this dish?

Yes, adding smoky gouda, sautéed mushrooms, or cooked bacon before baking enhances depth and variety.

→ What is the ideal cooking temperature and time?

Bake at 180°C (350°F) for 30 to 35 minutes until the topping turns golden brown and sauce bubbles.

→ How can I avoid lumpy cheese sauce?

Whisk the flour and melted butter until golden, then add milk gradually while whisking continuously to keep sauce smooth.