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Creamy Macaroni and Cheese with Crunchy Topping

Creamy Macaroni and Cheese with Crunchy Topping

Creamy macaroni and cheese is the ultimate comfort food, combining tender pasta with a rich, velvety cheese sauce that warms the soul. Topped with a crunchy breadcrumb layer, this dish is not only satisfying but also incredibly easy to make, making it perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. Get ready to indulge in a bowl of creamy goodness!

Why You’ll Love This Recipe

This creamy macaroni and cheese is a classic that never goes out of style. The combination of flavors and textures makes every bite a delight. Plus, it’s straightforward to whip up, ensuring you can enjoy this comfort dish without the fuss.

  • Comforting and satisfying – Perfect for any occasion.
  • Rich and creamy – A cheese sauce that clings to every elbow macaroni.
  • Crunchy topping – A delightful contrast to the creamy pasta.
  • Easy to customize – Adaptable to your taste preferences.

Ingredients

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped

How to Make Creamy Macaroni and Cheese

  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
  4. Slowly add the whole milk, whisking continuously until the mixture is smooth and begins to thicken, about 5-7 minutes.
  5. Reduce the heat to low, then stir in the cheddar and mozzarella cheeses until fully melted and combined. Add garlic powder, onion powder, salt, and pepper, adjusting to taste.
  6. Fold in the cooked macaroni until it is well coated with the cheese sauce.
  7. Transfer the macaroni and cheese mixture to a greased 9×13 inch baking dish.
  8. In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
  9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
  10. Let it cool for a few minutes before serving. Enjoy!

Tips for the Best Results

  • For extra flavor, try adding cooked bacon or sautéed vegetables to the cheese mixture before baking.
  • Use a mix of cheeses for a more complex flavor profile; Gruyère or fontina can be great additions.
  • Ensure that your sauce is thick enough before adding the macaroni; it should coat the pasta well.

Easy Variations

  • Spicy Mac & Cheese: Add diced jalapeños or a dash of cayenne pepper for a kick.
  • Vegetable Mac: Stir in steamed broccoli, spinach, or peas for added nutrition and color.
  • Buffalo Chicken Mac: Mix in shredded cooked chicken and buffalo sauce for a zesty twist.

What to Serve With It

  • A crisp green salad to balance the richness of the mac and cheese.
  • Grilled chicken or steak for a heartier meal.
  • Roasted vegetables for a side that adds nutrients and flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through, or place in a baking dish with a splash of milk and cover with foil, heating in the oven at 350°F (175°C) until hot.

Recipe Card

Recipe Name: Creamy Macaroni and Cheese with Crunchy Topping
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs
  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
  4. Slowly add the whole milk, whisking continuously until the mixture is smooth and begins to thicken, about 5-7 minutes.
  5. Reduce the heat to low, then stir in the cheddar and mozzarella cheeses until fully melted and combined. Add garlic powder, onion powder, salt, and pepper, adjusting to taste.
  6. Fold in the cooked macaroni until it is well coated with the cheese sauce.
  7. Transfer the macaroni and cheese mixture to a greased 9×13 inch baking dish.
  8. In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
  9. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
  10. Let it cool for a few minutes before serving. Enjoy!

Notes: Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the microwave or oven.

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