Is this Baked Mac and Cheese Recipe suitable for a low-carb diet?

Yes, you can easily adapt this recipe for a low-carb diet. Simply swap out the traditional pasta for roasted cauliflower florets or a high-fiber, low-carb pasta alternative. This keeps the cheesy goodness while reducing the carb count significantly.

What's the best way to store leftover Baked Mac and Cheese for meal prep?

Store any leftover Baked Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm individual portions in the microwave or cover and bake in the oven until heated through. It's great for meal prep recipes!

Can I freeze this Baked Mac and Cheese Recipe with Breadcrumb Topping?

Absolutely! You can assemble the dish completely, without baking, then wrap it tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before baking as directed in the recipe. This is a fantastic time-saver!

What kind of cheese is best for a creamy Baked Mac and Cheese?

For the ultimate creamy Baked Mac and Cheese, I recommend a blend. Sharp cheddar provides a robust flavor, while a good melting cheese like Gruyere, Fontina, or even a Monterey Jack adds that irresistible smooth texture. Don't be afraid to experiment!

How do I get a super crispy breadcrumb topping?

The secret to a super crispy breadcrumb topping is ensuring your breadcrumbs are thoroughly coated in melted butter before spreading them over the mac and cheese. Bake until they are deeply golden brown. For an extra crunch, you can broil for a minute or two at the very end, watching carefully!

Can I make this Baked Mac and Cheese ahead of time?

Yes, this is one of my favorite make-ahead easy dinner ideas! You can assemble the entire Baked Mac and Cheese (sauce, pasta, and topping) and refrigerate it unbaked for up to 2 days. Let it come closer to room temperature for about 30 minutes before baking to ensure even cooking.

Easy Baked Mac And Cheese Recipe: Cheesy Comfort Food!

Description

This ultimate Baked Mac and Cheese with a crispy breadcrumb topping transforms simple ingredients into pure joy. A golden, bubbly, family-friendly masterpiece.

Ingredients

Elbow Macaroni: 1 pound (450g)
Unsalted Butter: 1/2 cup (113g)
All-Purpose Flour: 1/2 cup (60g)
Whole Milk: 4 cups (960ml)
Sharp Cheddar Cheese: 4 cups (450g), freshly grated
Gruyere Cheese: 2 cups (225g), freshly grated
Panko Breadcrumbs: 1 1/2 cups (75g)
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Nutmeg: A pinch (about 1/4 teaspoon)

Instructions

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain the pasta well and set aside.
Make Roux: In a large, heavy-bottomed pot or Dutch oven, melt 1/4 cup (56g) of the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring antly, to create a smooth roux.
Whisk in Milk: Gradually pour in the whole milk, a little at a time, whisking continuously to prevent lumps. Continue to whisk until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Bring to a gentle simmer.
Melt Cheese: Remove the pot from the heat. Stir in the grated sharp cheddar and Gruyere cheeses until completely melted and the sauce is smooth and glossy. Season with salt, black pepper, and nutmeg. Taste and adjust seasonings as needed.
Combine Pasta & Sauce: Add the drained cooked pasta to the cheese sauce. Stir gently until all the pasta is evenly coated. Pour the mixture into a 9×13 inch (23×33 cm) baking dish.
Prepare Topping: In a small bowl, melt the remaining 1/4 cup (56g) butter. Add the Panko breadcrumbs and toss until they are evenly coated in butter.
Assemble & Bake: Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is golden brown and crispy.

Notes

Substitutions: You can use different pasta shapes like cavatappi or shells, or evaporated milk for extra creaminess. A blend of cheeses like Colby Jack or Monterey Jack also works wonderfully for a varied flavor profile. For the topping, homemade breadcrumbs from day-old bread are always a great budget-friendly swap.
Healthier Options: To make this recipe even more wholesome, consider using whole wheat pasta for added fiber or reduced-fat milk. You can even hide some pureed butternut squash in the sauce for extra nutrients without anyone noticing! Choosing sharper cheeses means you can use a little less for the same big flavor.
Convenience Tips: For busy cooks, feel free to use pre-shredded cheese (though block cheese melts smoother and is often worth the extra minute). You can even make the cheese sauce ahead of time and refrigerate it, warming gently before mixing with pasta. Store-bought Panko breadcrumbs are also a lifesaver for convenience.
Troubleshooting: Avoid overcooking your pasta, which leads to mushy mac and cheese; you want it al dente since it finishes cooking in the oven. Not whisking the roux enough can result in a lumpy sauce, so keep stirring! Always add warm or room-temperature milk to your roux to prevent clumps. Don’t skip the breadcrumb topping – it’s essential for that glorious crunch!
Nutritional Disclaimer: Nutritional information is an estimate based on ingredients and typical preparation. It may vary depending on exact products used and serving size.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1.5 cups (200g)
Calories: 775 kcal
Sugar: 6g
Sodium: 715mg
Fat: 46g
Saturated Fat: 28g
Unsaturated Fat: 18g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 1g
Protein: 34g
Cholesterol: 125mg

Keywords: Baked Mac And Cheese With Breadcrumb Topping