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Creamy Homemade Mac & Cheese Recipe with Crispy Cheddar Crust

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A creamy homemade mac & cheese with a crispy cheddar crust that combines sharp cheddar and mozzarella for meltiness, topped with a crunchy panko and cheddar topping. Perfect comfort food ready in under 45 minutes.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed slightly
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 1/2 cup extra shredded sharp cheddar cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 2 minutes until pale golden and nutty-smelling.
  3. Slowly pour in 3 cups of warmed whole milk, whisking continuously to prevent lumps. Increase heat to medium-high and simmer until sauce thickens, about 5-7 minutes.
  4. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, and pepper to taste.
  5. Remove from heat and gradually add 3 cups shredded sharp cheddar and 1 cup shredded mozzarella, stirring until melted and smooth.
  6. Pour cooked macaroni into the cheese sauce and stir gently to coat.
  7. In a small bowl, mix 1/2 cup panko breadcrumbs with 1/2 cup extra shredded sharp cheddar cheese.
  8. Transfer mac & cheese mixture to a greased 8×8-inch baking dish. Evenly sprinkle breadcrumb and cheese topping over the surface.
  9. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until topping is golden brown and crispy.
  10. Let cool for 5 minutes before serving.

Notes

Warm milk before adding to prevent lumps. Whisk constantly when making the roux to avoid clumps and burning. Use freshly shredded cheese for best meltiness. If topping browns too fast, cover loosely with foil halfway through baking. Cook pasta al dente to avoid mushiness after baking. Panko can be substituted with crushed crackers or cornflakes. For gluten-free, use gluten-free pasta and flour. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, homemade mac and cheese, crispy cheddar crust, comfort food, easy mac and cheese

Find it online: https://twirltaste.com/creamy-homemade-mac-and-cheese-recipe-with-crispy-cheddar-crust-easy-and-perfect/