A creamy, cheesy homemade baked macaroni and cheese with a crispy golden topping—this is everything I crave when comfort food calls. It’s rich, indulgent, and hits all the right notes with gooey cheese and a perfectly crunchy finish.
Why You’ll Love This Recipe
I love how this baked mac and cheese balances creamy, melty cheese sauce with that irresistible breadcrumb crunch on top. It’s satisfying without being overly heavy, and I can easily customize it with different cheeses or mix-ins. Whether I’m cooking for family or treating myself to a cozy solo dinner, this dish always delivers.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
300 g elbow macaroni (or other pasta)
2 tbsp unsalted butter
2 tbsp all‑purpose flour
500 ml whole milk (warm)
100 ml heavy cream (optional for extra richness)
200 g sharp cheddar cheese, grated
100 g mozzarella cheese, grated
50 g Parmesan cheese, grated
1 tsp Dijon mustard
½ tsp paprika (sweet or smoked)
¼ tsp freshly ground black pepper
Salt to taste
Breadcrumbs (about 50 g) for topping
1 tbsp melted butter (for breadcrumbs)
directions
I start by preheating the oven to 180 °C (350 °F) and greasing a 23×30 cm baking dish.
Then I cook the pasta in a large pot of salted boiling water until it’s just al dente—slightly undercooked, since it will finish in the oven. I drain and set it aside.
In the same pot, I melt the butter over medium heat.
I whisk in the flour to make a roux, stirring constantly for about 1–2 minutes until it bubbles but doesn’t brown.
Slowly, I pour in the warm milk (and cream, if using), whisking continuously to avoid any lumps.
I cook the sauce, still whisking, until it thickens and coats the back of a spoon—this takes about 5–7 minutes.
I remove it from the heat and stir in the Dijon mustard, paprika, black pepper, and half the salt.
Next, I add the cheddar, mozzarella, and Parmesan, stirring until everything is smooth and melted. I taste and adjust the seasoning.
I fold in the cooked pasta until every piece is coated with that luscious cheese sauce.
I pour the mixture into the prepared dish, spreading it out evenly.
In a small bowl, I mix the breadcrumbs with the melted butter and sprinkle the mixture evenly on top.
I bake it for 20–25 minutes until the top is golden and the edges are bubbling.
For extra crispiness, I sometimes broil it for 2–3 minutes—carefully watching to avoid burning.
After baking, I let it rest for about 5 minutes before serving.
Servings and timing
This recipe makes about 4 to 6 servings, depending on how hungry I am or what sides I serve with it.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Variations
I like to play around with the cheeses—swapping half the cheddar for Gruyère or fontina adds a new dimension. Sometimes I stir in a splash of cream just before baking for added richness. For a little spice, I add a pinch of cayenne or even some jalapeño slices. And when I want extra crunch, I use panko breadcrumbs instead of regular ones.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I reheat them in a 180 °C (350 °F) oven, covered with foil to retain moisture. If I’m in a rush, I microwave a portion with a splash of milk to bring back the creaminess. It also freezes decently—though I find the texture is best when it’s freshly baked.
FAQs
How do I make this even creamier?
I like to stir in a splash of cream or crème fraîche before baking. It gives the sauce a silkier texture. Using a blend of cheeses with good meltability also helps.
Can I make this ahead of time?
Yes, I often prep it a few hours in advance—just assemble the dish, cover it, and refrigerate. When ready to bake, I add the breadcrumb topping and bake as usual, adding a few extra minutes if it’s cold from the fridge.
What’s the best cheese to use?
Sharp cheddar is my go-to for flavor, but mixing in mozzarella, fontina, or Gruyère creates a more complex taste and smooth melt. I avoid pre-shredded cheeses as they often contain anti-caking agents.
Can I use a different pasta shape?
Absolutely. While I usually stick with elbow macaroni, I’ve used shells, penne, or even fusilli. The key is choosing a pasta with grooves or curves to hold the sauce well.
How do I get a super crispy topping?
I use panko breadcrumbs and sometimes mix in a bit of grated Parmesan. A quick broil at the end gives me that perfect golden crunch—just make sure to keep an eye on it so it doesn’t burn.
Conclusion
This baked macaroni and cheese is everything I want in a comfort meal—creamy, cheesy, golden on top, and endlessly customizable. Whether I serve it as a main dish or a side, it never fails to satisfy. It’s simple to make, yet rich and indulgent enough to feel like a special treat.
