Baked Mac and Cheese (CRISPY TOPPING!)

4.96 from 426 votes

Baked Mac and Cheese (CRISPY TOPPING!)

This baked Mac and Cheese with an ultra crispy topping is the ULTIMATE side dish for any occasion, but especially around the holidays! The crispy panko topping and cheesy sauce fill every nook and cranny of the pasta!

Prep Time30

Cook Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Chris Joe

Equipment

Ingredients

12 oz short cut tube pasta elbow macaroni, pipe rigate, or medium shells work well
4 tbsp flour
8 tbsp unsalted butter
1/2 tbsp ground mustard
3 cups half and half
2 bay leaves
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper optional
1/2 tsp nutmeg freshly grated
1/2 tsp black pepper
kosher salt to taste
1 egg
8 oz sharp cheddar cheese about 3 cups shredded; reserve 2oz for topping
6 oz gruyere cheese about 2 cups shredded
1 cup panko breadcrumbs
3 tbsp butter

US Customary - Metric

Instructions

Shred your sharp cheddar and gruyere, reserving 2oz of your sharp cheddar to use for the topping.
Cook your shells in salted boiling water for 4 minutes less than package directions, then immediately drain.
Over medium heat, melt 8 tbsp of butter, then add 4 tbsp of flour, whisk to combine, then add 1/2 tbsp of ground mustard and whisk until no lumps remain. Cook for about 5 minutes, stirring occasionally until slightly thickened.
Add 3 cups of half and half followed by the bay leaves, nutmeg, garlic powder, paprika, cayenne, black pepper, and salt to taste. Stir to combine and bring to a low simmer until slightly thickened, about 5 minutes. Temper in one egg and mix for another minute to incorporate.
Turn off the heat, then add your cheese and mix until smooth, then add your pasta and mix until combined.
Add your pasta to a baking dish, then top with your reserved cheese. Melt butter and combine with your Panko breadcrumbs and top over the cheese.
Bake at 375F for 20 minutes, then broil for 3-4 minutes to get the topping super crisp and golden brown. Enjoy!

Notes

Baking Dish Size - The baking dish size for this recipe is very important - especially with the crispy topping, it's crucial that you use the size vessel so you have a good ratio of crispy topping with the baked mac and cheese. I am cooking 12oz of pasta with 3 cups of half and half for my bechamel. This fit perfectly within a 2.5 quart baking dish or casserole dish - it holds all of the pasta and the sauce, and also has a good amount of surface area for the crispy panko.

Cook the Pasta 4 Minutes Less - When boiling your pasta (in salted boiling water), drain the pasta a good 4 minutes sooner than the package directions say. We are going for extra al dente pasta here – the reason is the pasta will continue cooking in the hot cheese sauce and while being baked in the oven for about 20 minutes. Under-cooking when boiling your pasta will ensure your finished dish isn’t a disintegrated mess by the end and you actually get al dente pasta!

#1 KEY TIP - TEMPER YOUR EGG - Eggs are an awesome thickening ingredient but in heat, they will cook, leaving scrambled eggs in your mixture! You must temper your egg before adding it in. Tempering is where you combine two ingredients that are at different temperatures (in this case - the cold eggs and the hot mixture). You're going to whisk a little bit of the hot mixture into the egg but it's crucial that you keep whisking constantly, as the movement helps raise the temperature of the eggs slowly so you prevent them from cooking. Once mixed, you can add this to the hot mixture!

Panko Breadcrumbs - Some people choose to use crushed ritz crackers as their topping, but panko breadcrumbs are so much better in my opinion! They are crispy and add a nice textural crunch to the rich mac and cheese.

Pre-Grated Cheese - If at all possible, I would highly recommend not using pre-grated cheese! Pre-grated cheese contain preservatives to keep the cheese shreds from clumping and I find they don't melt together as well. You can also taste the grainy texture from the additives. I like to keep a couple wedges of high quality cheese at home and my favorite place to buy them from is Costco! The quality and price is unbeatable.

Making Ahead of Time - If you are making this dish ahead of time, add the mac and cheese to the casserole dish but do not bake it. Once you are ready to serve, add the panko breadcrumb topping and bake the mac and cheese so it's as fresh as possible! Alternatively, you could keep the mac and cheese warm in a slow cooker or crock pot on low heat, then bake the mac and cheese with the panko breadcrumb topping.

Storage and Reheating - Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I find that Mac and Cheese tastes the best fresh out of the oven – leftovers are always delicious but I think it tastes less creamy. The pasta will also soften and the crispy topping will soften. I like to reheat leftovers in the microwave – it’s super easy and quick.

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