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!
Servings: 8
Equipment
Ingredients
- 12 oz short cut tube pasta elbow macaroni, pipe rigate, or medium shells work well
- 1/2 cup + 3 tbsp unsalted butter
- 1/4 cup flour
- 1/2 tbsp ground mustard
- 3 cups half and half
- 2 bay leaves
- 1/2 tsp nutmeg freshly grated
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 1 egg
- 3 cups sharp cheddar cheese shredded, 1 cup reserved for topping
- 2 cups gruyere cheese shredded
- 3 tbsp butter
- 1 cup panko breadcrumbs
Instructions
- Cook the pasta in salted boiling water for 4 minutes less than package directions, then immediately drain and set aside.
- In a large dutch oven or pot over medium heat, melt 1/2 cup (8 tbsp) of butter, then add the flour and whisk to combine. Add the ground mustard and whisk until no lumps remain. Reduce the heat to medium low and cook for 4-5 minutes, stiring occasionally until the roux is a light golden brown.
- Add the half and half to the roux followed by the bay leaves, nutmeg, garlic powder, paprika, cayenne, black pepper, and salt. Stir to combine and bring to a low simmer until slightly thickened, about 5 minutes. In a small bowl, crack in one egg and ladle 1/4 cup of the sauce and mix to combine to temper the egg. Add the mixture back into the pot and stir to combine.
- Turn off the heat, then add 2 cups of the cheddar and gruyere cheeses and mix until smooth, then add your pasta and mix until combined.
- In a small bowl, microwave the remaining butter for 30 seconds or until fully melted. Add the panko to the butter and mix to combine.
- Preheat the oven to 375F. Add the pasta evenly to a 9x13 inch baking dish. Top with the reserved 1 cup of sharp cheddar cheese and the panko breadcrumbs. Bake uncovered at 375F for 20 minutes, then broil for 3-4 minutes to get the topping super crisp and golden brown. Enjoy!
Video
Notes
Pasta - traditional recipes use macaroni but I prefer shells because they allow for more cheese to get captured within the fold when baked, which gives each mouthful a more even ratio of pasta to cheese.
Nutmeg is my secret ingredient for an incredible mac and cheese! It adds flavor and warmth to the dish, especially in combination with ground mustard and cayenne.
Panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust when baked. This provides an incredible contrast to the rich and creamy macaronic and cheese. If you don't have panko, you can use crushed up Ritz crackers.
Baking Dish Size - It's important to use the right baking dish size so you have a good ratio of crispy topping with each bite of mac and cheese. I used 12oz of pasta with 3 cups of half and half for my bechamel in a 2.5 quart baking dish or casserole dish. If scaling the recipe, scale the baking dish appropriately.
Tempering the Egg - Tempering the egg (where you gradually combine two ingredients that are two different temperatures) is crucial to avoid accidentally scrambling them in the hot cheese mixture! The key is to whisk constantly when adding the hot cheese mixture with the egg - this will prevent the eggs from cooking.
Making Ahead of Time - I personally would not make this ahead of time – however, if you absolutely need to, I would cook the pasta 4 minutes less than package directions, assemble the layers in step #4, wrap tightly with saran wrap, and store in the refrigerator until the day of serving (max 2-3 days). On the day of, I would remove the saran wrap and continue from step #5 (make the crispy panko topping), top with cheese and panko, and bake.
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 become mushier and the crispy topping will soften. Reheat until warmed through in the microwave.
Nutrition
Calories: 516kcal | Carbohydrates: 14g | Protein: 18g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 579mg | Potassium: 202mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1408IU | Vitamin C: 1mg | Calcium: 537mg | Iron: 1mg
