Baked Macaroni Cheese Topping (Printable)

Creamy macaroni with cheddar and Gruyère, baked to golden with a crispy breadcrumb topping.

# What You’ll Need:

→ Pasta

01 - 12 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper

→ Topping

13 - 1 cup fresh breadcrumbs or panko
14 - 2 tbsp unsalted butter, melted
15 - 1/4 cup grated Parmesan cheese
16 - 1/2 tsp paprika (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9 x 13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons unsalted butter. Whisk in 1/3 cup all-purpose flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in 3 cups whole milk and 1 cup heavy cream. Continue to cook, whisking constantly, until the mixture thickens and bubbles, approximately 5 to 7 minutes.
05 - Remove the sauce from heat. Stir in 2 cups sharp cheddar cheese, 1 cup Gruyère cheese, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until cheese is fully melted and sauce is smooth.
06 - Add cooked macaroni to the cheese sauce and stir to coat evenly. Transfer mixture into the prepared baking dish.
07 - In a bowl, mix 1 cup fresh breadcrumbs or panko with 2 tablespoons melted unsalted butter, 1/4 cup grated Parmesan cheese, and 1/2 teaspoon paprika if using. Sprinkle evenly over the macaroni mixture.
08 - Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the sauce is bubbling.
09 - Allow to cool for 5 to 10 minutes before serving to set the sauce.

# Expert Advice:

01 -
  • The crispy breadcrumb topping creates this irresistible contrast that makes you want seconds before you've even finished your first bite.
  • Two cheeses mean you get depth and real flavor, not just a one-note dairy sauce.
  • It bakes quietly in the background while you pour a drink or set the table, making you feel more organized than you probably are.
02 -
  • Undercooked pasta matters—it sounds wrong, but it prevents a mushy, overcooked texture after baking.
  • Whisk constantly when adding the milk, or you'll end up with lumps that even straining won't fully fix.
  • Don't skip the resting time; those 5 to 10 minutes let the starch set so you get clean servings instead of a pile that spreads across the plate.
03 -
  • Grate your own cheese if you can; pre-shredded cheese has anticaking agents that can make the sauce slightly grainy.
  • Save a handful of the breadcrumb topping and scatter it over the top right before serving if you made the dish earlier and it's started to soften.

Go Back