Classic Baked Mac and Cheese with Crispy Breadcrumb Topping
Silky three-cheese sauce, tender elbow macaroni and a buttery golden crumb — the Thanksgiving side every table fights over.
In a nutshell: This authentic american classic baked mac and cheese with crispy breadcrumb topping comes together in just 55 mins using simple whole ingredients. The chef's secret: it absorbs sauce in the oven, so pasta cooked fully now turns to mush by serving time. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic baked mac and cheese with a silky three-cheese sauce and crispy buttery breadcrumb topping. The Thanksgiving side everyone asks for.
Key Equipment
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- Large pot
- Large saucepan
- Whisk
- 9x13-inch baking dish
- Colander
Chef's Pro-Tips
- Undercook the pasta by a minute: it absorbs sauce in the oven, so pasta cooked fully now turns to mush by serving time.
- Shred your own cheese: pre-shredded cheese is coated in anti-caking starch that makes sauces grainy — block cheese melts far silkier.
- Warm the milk first: cold milk into a hot roux is the classic route to lumps; warm milk blends in smoothly.
Ingredients
8
servings
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1 lb elbow macaroni
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4 tbsp butter, plus 2 tbsp for the topping
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¼ cup all-purpose flour
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3 cups whole milk, warmed
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1 cup heavy cream
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1 tsp Dijon mustard
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½ tsp kosher salt
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½ tsp black pepper
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¼ tsp ground nutmeg
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2 cups sharp cheddar cheese, shredded
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1 cup Gruyère cheese, shredded
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1 cup Monterey Jack cheese, shredded
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1 cup panko breadcrumbs
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¼ cup Parmesan cheese, grated, for the topping
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Step-by-Step Instructions
Cook the Pasta
Boil the macaroni in well-salted water for 1 minute less than the package directions. Drain — it will finish cooking in the oven, so undercooking now keeps it from going mushy.
Make the Roux
Melt 4 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for 2 minutes until golden and nutty-smelling.
Build the Cheese Sauce
Gradually whisk in the warmed milk and cream, then simmer, stirring constantly, for 4-5 minutes until thick enough to coat a spoon. Off the heat, stir in the mustard, salt, pepper and nutmeg, then the cheddar, Gruyère and Monterey Jack a handful at a time until fully melted and silky.
Assemble
Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Fold the pasta into the sauce, pour into the dish, and toss the panko with the melted remaining butter and Parmesan. Scatter the crumbs evenly over the top.
Bake Until Golden
Bake for 25-30 minutes until the topping is deeply golden and the sauce bubbles at the edges. Rest for 10 minutes before serving so the sauce sets into creamy ribbons.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Silicone whisks safe for nonstick pans, in two sizes.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — assemble it up to a day ahead, cover and refrigerate, then bake, adding 10-15 minutes to the time. Add the breadcrumb topping just before baking so it stays crisp.
Usually the heat was too high or pre-shredded cheese was used. Melt the cheese off the heat, a handful at a time, and always shred from a block.
Yes — freeze the assembled, unbaked dish for up to 3 months. Thaw overnight in the fridge, then bake as directed, adding extra time until bubbling throughout.
A sharp cheddar for flavour, Gruyère for nuttiness, and Monterey Jack for melt. Keep at least one good melting cheese in the mix so the sauce stays silky.
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