Baked Macaroni Cheese Crust (Printable)
Creamy macaroni blend baked under a buttery breadcrumb crust, offering rich, comforting flavors.
# What You Need:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 1/3 cups whole milk
05 - 1 tsp Dijon mustard
06 - 1/2 tsp garlic powder
07 - 1/2 tsp onion powder
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère cheese, grated
→ Crust
12 - 1 1/2 cups fresh breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/3 cup Parmesan cheese, grated
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 2-quart baking dish.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Whisk in flour and cook until lightly golden, about 1–2 minutes.
04 - Gradually whisk in whole milk to the roux, stirring continuously to prevent lumps. Cook until thickened, approximately 5 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper.
05 - Remove the sauce from heat. Incorporate grated cheddar and Gruyère cheeses until fully melted and smooth.
06 - Mix the cooked macaroni into the cheese sauce thoroughly, then transfer to the prepared baking dish.
07 - In a separate bowl, combine fresh breadcrumbs, melted butter, and grated Parmesan cheese. Evenly sprinkle this mixture over the macaroni and cheese.
08 - Bake in the preheated oven for 30 to 35 minutes, until the top is golden brown and the dish is bubbling.
09 - Allow the dish to rest for 5 minutes before serving to set.
# Expert Suggestions:
01 -
- This recipe turns simple ingredients into a creamy, cheesy delight that feels like a secret shared between friends.
- The crunchy buttery crust adds that irresistible texture you didn't know you needed until you try it.
02 -
- Be patient when cooking the roux—don't rush it or you'll end up with a floury taste instead of a smooth sauce.
- Using a mix of cheeses transforms this classic into something extra special with layers of flavor.
03 -
- Grate your own cheese fresh for the smoothest melt and best flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
- Don't skip the Dijon mustard—it really brightens the cheese sauce and balances the richness beautifully.