When creamy noodles meet a golden, crispy crown, dinner instantly transforms into a celebration of comfort and joy. This baked mac and cheese with a crunch is the ultimate weeknight hero—simple enough for a beginner to tackle, yet impressive enough for company. With just 20 minutes of hands-on prep, 30 minutes in the oven, and a brief 5-minute rest period, you’ll have a bubbling, gooey casserole that’s ready to serve as a satisfying lunch or dinner. Whether you’re feeding a crowd or treating yourself to a cozy solo feast, this dish clocks in at around 600 calories per hearty serving and checks all the boxes for a soul-warming, family-friendly meal.
Each forkful delivers velvety cheddar and stretchy mozzarella sauce clinging to perfectly al dente elbow macaroni, while a layer of buttery panko crumbs provides that sought-after crunch. From the first stir of the roux to the moment you admire that irresistible golden crust, you’ll find yourself grinning with anticipation. I first fell in love with this recipe on a chilly evening when I needed instant comfort after a long day. It’s now a staple in my kitchen rotation, reliably hitting the spot every time. If you’re ready to embrace creamy cheese heaven with a delightful crispy topping, grab your mixing bowls and let’s get cooking!
KEY INGREDIENTS IN BAKED MAC AND CHEESE WITH A CRUNCH
Every standout dish starts with quality ingredients that play together in harmony. These are the heroes that create the ultra-creamy sauce, the tender pasta base, and the satisfyingly crisp topping for our baked mac and cheese with a crunch.
- Elbow macaroni
A classic, curved pasta shape that captures cheesy sauce in every bite, ensuring you taste a perfect balance of noodles and creamy goodness.
- Unsalted butter
Provides the rich, velvety fat needed to form a roux for thickening the cheese sauce, and later brings golden color and flavor to the panko topping.
- All-purpose flour
Acts as the thickening backbone of the roux, absorbing melted butter and creating a smooth paste that binds the cheese sauce.
- Whole milk
Delivers a creamy, slightly sweet liquid base that keeps the sauce luscious without overpowering the cheese flavors.
- Heavy cream
Adds luxurious richness and extra silkiness to the sauce, elevating the overall texture to delightfully decadent levels.
- Sharp cheddar cheese
Offers a bold, tangy flavor that forms the backbone of the cheesy sauce, giving each mouthful unmistakable character.
- Mozzarella cheese
Contributes meltiness and stretch, creating those iconic cheese pulls that make every scoop extra indulgent.
- Garlic powder
Brings a warm, savory note without adding moisture, enhancing the overall depth of the cheese sauce.
- Onion powder
Lends subtle sweetness and aromatic complexity, balancing the richness of the dairy.
- Smoked paprika
Infuses a gentle smokiness and vibrant color, giving the sauce a beautiful hue and an extra layer of flavor.
- Salt and pepper
Essential seasonings that awaken all the ingredients, allowing you to fine-tune the taste to perfection.
- Panko breadcrumbs
Light, airy Japanese-style crumbs that crisp up beautifully in the oven, delivering that irresistible crunchy topping.
- Parmesan cheese
Adds a nutty, sharp finish to the breadcrumb crust, boosting flavor and helping the crumbs brown evenly.
- Fresh parsley
Garnishes the finished dish with a pop of color and a hint of herbaceous brightness (optional, but highly recommended).
HOW TO MAKE BAKED MAC AND CHEESE WITH A CRUNCH
This recipe comes together in a few straightforward steps, blending classic roux techniques with simple assembly and a final bake that turns creamy pasta into a bubbly, golden masterpiece.
1. Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish thoroughly to prevent sticking and add richness to the edges of the mac and cheese as it bakes.
2. Cook the macaroni according to the package instructions until al dente—firm to the bite with a little chew. Drain well and set aside while you prepare the cheese sauce.
3. In a large saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and stir constantly for about 1 minute until it forms a smooth paste, cooking out the raw flour taste.
4. Gradually whisk in the whole milk and heavy cream, pouring slowly to avoid lumps. Continue whisking until the mixture becomes completely smooth, then bring it to a gentle simmer without boiling.
5. Reduce the heat to low and add the shredded sharp cheddar and mozzarella cheeses a handful at a time. Stir continuously until each addition melts fully into the sauce, resulting in a glossy, uniform texture.
6. Stir in the garlic powder, onion powder, smoked paprika, and season with salt and pepper. Taste and adjust the seasoning to suit your preference—this is where you customize the flavor profile.
7. Combine the cooked macaroni with the cheese sauce, folding gently until every noodle is evenly coated in that luxurious, creamy mixture.
8. Pour the mac and cheese into the prepared baking dish, spreading it out in an even layer for consistent baking.
9. In a small bowl, mix together the panko breadcrumbs, melted butter, grated Parmesan cheese, and chopped fresh parsley until all crumbs are moistened and coated in flavor.
10. Sprinkle the breadcrumb mixture generously and evenly over the top of the mac and cheese, pressing lightly to help it adhere.
11. Bake in the preheated oven for 25–30 minutes, or until the top is a deep golden brown and the cheese sauce around the edges is bubbling up through the crumbs.
12. Let the dish rest for 5 minutes before serving. This brief pause allows the sauce to set slightly, making it easier to slice and ensuring each portion stays together.
SERVING SUGGESTIONS FOR BAKED MAC AND CHEESE WITH A CRUNCH
Once your mac and cheese emerges from the oven, there are endless ways to present and enhance this crowd-pleasing favorite. Whether you’re hosting a casual gathering or simply elevating a weeknight meal, thoughtful serving touches will take your dish from delicious to downright unforgettable.
- Individual Ramekins
Portion into small, ovenproof ramekins before baking. This creates adorable personal servings with extra crispy edges and an upscale presentation. Just bake a few minutes longer if needed for extra browning.
- Green Salad on the Side
Balance the richness with a crisp mixed greens salad tossed in a light vinaigrette. Add cherry tomatoes, cucumber slices, and a sprinkle of toasted nuts for color, texture, and brightness alongside each cheesy scoop.
- Protein Pairings
Top with crisp bacon bits, shredded rotisserie chicken, or sliced smoked sausage for added protein. The smoky, savory notes mingle beautifully with the creamy sauce and crunchy topping.
- Family-Style Platter
Bake in one large dish and serve straight from the oven at the table. Add fresh herbs and an extra dusting of smoked paprika on top for a festive look. Encourage guests to dig in family-style for a warm, communal feel.
HOW TO STORE BAKED MAC AND CHEESE WITH A CRUNCH
Leftover baked mac and cheese can be just as delightful as the first helping if stored and reheated properly. With a few simple tips, you can maintain that creamy interior and keep the crunchy topping from turning soggy, ensuring your next meal is every bit as satisfying.
- Refrigerate in Airtight Containers
Allow the dish to cool to room temperature, then transfer leftovers to a sealed container. Store in the refrigerator for up to 3 days. Chilling quickly helps preserve freshness and prevents bacterial growth.
- Freeze for Longer Storage
Portion into freezer-safe containers or heavy-duty zip-top bags, pressing out excess air before sealing. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the Oven
To revive the crispy topping, preheat the oven to 350°F (175°C). Place refrigerated portions in an oven-safe dish, cover loosely with foil, and warm for 15–20 minutes. Remove the foil in the last 5 minutes to crisp up the crumbs.
- Microwave Method
For a quick fix, microwave individual servings on medium power in a microwave-safe bowl for 1–2 minutes, stirring halfway through. Top with a few fresh panko crumbs and broil briefly if you want to restore some crunch.
CONCLUSION
Baked mac and cheese with a crunch strikes the perfect balance between velvety cheese sauce and golden, crispy topping. From the beginner-friendly technique of building a simple roux to the satisfying moment when you press buttery panko onto the surface, every step is designed to maximize flavor and comfort. This recipe works equally well for a cozy family dinner, a laid-back lunch, or even as a delicious side dish at your next gathering. With just 20 minutes of hands-on prep, 30 minutes of baking time, and a brief 5-minute rest, you’ll have a stunning casserole that’s ready to delight everyone at the table. Best of all, you can easily print this article or save it for reference—no fuss, just a delightful recipe whenever the craving for cheesy goodness strikes.
I hope you’ll give this comforting classic a try and make it your own with any custom add-ins, from crispy bacon to a dash of cayenne for heat. Feel free to leave a comment below if you have any questions, feedback, or favorite variations to share—your insights help me refine and improve every recipe. And don’t forget to check out the FAQ section below for answers to common questions about ingredients, substitutions, and reheating techniques. Happy cooking, and may your home always be filled with the irresistible aroma of bubbling cheese and crunchy crumbs!
Baked Mac and Cheese with a Crunch
Description
This baked mac and cheese blends rich cheeses with perfectly cooked pasta, all topped with a savory, crunchy panko crust. It's a comforting dish that satisfies any craving.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Butter a 9x13 inch baking dish.
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Cook the macaroni according to the package instructions until al dente. Drain and set aside.
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In a large saucepan, melt 4 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a paste.
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Gradually whisk in the milk and heavy cream until smooth. Bring the mixture to a gentle simmer.
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Reduce the heat to low and add the cheddar and mozzarella cheese, stirring until fully melted and smooth.
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Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
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Combine the cooked macaroni with the cheese sauce and mix well until the pasta is evenly coated.
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Pour the mac and cheese into the prepared baking dish.
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In a small bowl, mix together the panko breadcrumbs, melted butter, Parmesan cheese, and parsley.
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Sprinkle the breadcrumb mixture evenly over the mac and cheese.
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Bake in the preheated oven for 25-30 minutes until the top is golden brown and the mac and cheese is bubbly.
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Let the dish rest for 5 minutes before serving to allow the cheese to set.
Note
- For extra flavor, try adding a pinch of ground mustard to the cheese sauce.
- Use a mix of cheeses for a richer taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier version, add a pinch of cayenne pepper to the cheese sauce.
- You can add cooked bacon bits to the breadcrumb topping for more crunch and flavor.
