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Crispy Five-Cheese Baked Mac and Cheese Recipe with Smoked Paprika Crust

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A creamy, melty, and crispy baked mac and cheese featuring a rich blend of five cheeses and a smoky paprika breadcrumb crust, perfect for easy homemade comfort food.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams), cooked al dente
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (use 2% for lighter version)
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • ½ cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, finely grated
  • ½ cup cream cheese, softened
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) elbow macaroni and cook just until al dente, about 7 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes until smooth and slightly nutty.
  3. Slowly whisk in 2 cups whole milk, a little at a time, continuing to whisk until sauce thickens and bubbles, about 5-7 minutes.
  4. Lower heat to medium-low. Stir in 1 cup sharp cheddar, 1 cup Gruyère, ½ cup mozzarella, ½ cup Parmesan, and ½ cup cream cheese. Add 1 teaspoon Dijon mustard. Stir gently until cheeses melt and sauce is smooth. Season with salt and pepper to taste.
  5. Add drained macaroni to cheese sauce and fold gently until evenly coated.
  6. In a small bowl, mix 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and a pinch of cayenne pepper if using.
  7. Transfer cheesy pasta mixture into an 8×8-inch oven-safe baking dish. Sprinkle paprika breadcrumb mixture evenly on top.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes or until crust is golden brown and crispy.
  9. Let mac and cheese rest for 5 minutes before serving.

Notes

If crust browns too fast, cover loosely with foil halfway through baking. Use low heat when melting cheeses to avoid graininess. Salt pasta water well. For gluten-free, use gluten-free pasta, flour, and breadcrumbs. Vegan adaptations include plant-based cheeses and non-dairy milk.

Nutrition

Keywords: mac and cheese, baked mac and cheese, five cheese, smoked paprika, comfort food, crispy crust, cheesy pasta

Find it online: https://twirltaste.com/crispy-five-cheese-baked-mac-and-cheese-recipe-with-smoked-paprika-crust-perfect-for-easy-homemade-comfort-food/