When you're craving that ultimate comfort food, I can't resist sharing my favorite Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe. This dish is creamy and rich with the perfect balance of smoky sharpness from cheddar and nutty Gruyère, topped off with a golden, toasty Parmesan breadcrumb crust. Whether you're feeding a crowd or enjoying a cozy night in, this baked mac and cheese never fails to satisfy.
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In the Kitchen
There’s something so rewarding about baking a mac and cheese that’s both velvety smooth and topped with a crunchy, savory breadcrumb crust. This recipe perfectly combines smoky cheddar and Gruyère for that rich, layered flavor you want from baked mac and cheese. Plus, the Parmesan breadcrumb topping adds a delightful toasty texture that makes every bite memorable.
- Juicy and Tender Every Time: Cooking the pasta just until al dente and carefully thickening the cheese sauce ensures every forkful is luscious without being mushy.
- Golden, Satisfying Finish: A buttery Parmesan breadcrumb topping browns to crispy perfection in the oven, giving you that signature crunch.
- Simple Ingredients, Big Impact: Using sharp cheddar, Gruyère, and smoked paprika creates complex flavors from pantry staples you’ll love.
- Weeknight to Weekend Ready: This baked mac and cheese feels fancy yet comes together with straightforward steps you can easily fit into any schedule.
Ingredients at a Glance
Choosing quality cheeses and fresh ingredients is key for this Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe. I’ve noticed that sharp cheddar with a bit of age and a creamy, mildly nutty Gruyère make all the difference in flavor depth.
- Elbow Macaroni: Look for good-quality dried pasta that holds shape well when cooked al dente.
- Sharp Cheddar Cheese: Opt for aged cheddar for more boldness and smoke depth.
- Gruyère Cheese: Freshly shredded is easiest and melts beautifully with a smooth texture.
- Unsalted Butter: Using unsalted lets you control seasoning precisely.
- Whole Milk & Whipping Cream: These add richness and creaminess without heaviness.
- Smoked Paprika: Key for that gentle smoky kick without overpowering the cheese.
- Panko Breadcrumbs: Gives crispiness—make sure they’re fresh for the best crunch.
- Parmesan Cheese: Grate it yourself for maximum flavor and a fragrant topping.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe
Step 1 — Cook Macaroni to Al Dente Perfection
Start by boiling a large pot of salted water and cooking 16 ounces of elbow macaroni just until al dente—usually about a minute less than package instructions. You want the pasta tender but with a bit of bite, so it holds up nicely in the oven without turning mushy. Once cooked, drain well and set aside while you prep the sauce.
Step 2 — Make the Creamy Cheese Sauce with Smoky Depth
In a large saucepan over medium heat, melt half a stick (4 tablespoons) of unsalted butter. Stir in ¼ cup all-purpose flour, cooking for about 1-2 minutes until bubbly and just starting to turn golden. This cooks off the raw flour taste and builds a smooth roux. Slowly whisk in 3 cups whole milk and 1 cup whipping cream, stirring constantly to avoid lumps. Keep cooking and stirring until the sauce thickens to a creamy consistency, usually 5-7 minutes.
Remove from heat and sprinkle in 3 cups sharp cheddar and 2 cups shredded Gruyère cheese. Add ½ teaspoon smoked paprika, along with salt and freshly ground pepper to taste. Stir until the cheese is melted and the sauce is silky. This smoky cheddar and Gruyère baked mac and cheese with Parmesan breadcrumb topping recipe really shines thanks to this flavorful sauce base.
Step 3 — Combine Macaroni and Cheese, Then Prep the Topping
Fold the drained macaroni into your cheese sauce evenly. Pour this creamy mixture into a greased 9x13-inch baking dish, spreading it out for an even bake. Next, melt the remaining ½ stick of butter and stir in 1 cup of panko breadcrumbs until well coated. In a separate bowl, combine the buttered breadcrumbs with ½ cup of grated Parmesan cheese, mixing until you're left with a crumbly, buttery topping.
Step 4 — Bake Until Bubbling, Then Broil for Golden Crunch
Sprinkle the Parmesan breadcrumb topping evenly over the macaroni. Bake in your preheated 350°F oven for 20 to 25 minutes, until you see bubbling cheese sauce peeking through and the breadcrumbs have turned a golden brown. If you want an extra crisp top, pop the dish under the broiler for 2-3 minutes—just watch closely so it doesn’t burn. When done, let it rest for a few minutes before serving; this helps the sauce set and flavors meld beautifully.
Things to Remember
I’ve learned a few little hacks making this recipe that make all the difference between good mac and cheese and unforgettable mac and cheese.
- Doneness Cue: Look for bubbling sauce on the edges and a deeply golden breadcrumb crust on top.
- Temperature Trick: Baking at 350°F lets the cheese melt fully while forming the crust without drying out.
- Make-Ahead Move: Assemble the dish a day ahead, cover tightly, and bake fresh when ready—shortcut your dinner stress.
- Common Pitfall: Overcooked pasta can turn mushy; don’t skip timing the macaroni just right.
Ways to Serve It
Finishing Touches
I like to add a sprinkle of fresh chopped parsley or chives on top after baking—it adds a fresh pop that balances the smoky richness of this mac and cheese. A tiny drizzle of truffle oil can elevate it wonderfully when you want a gourmet twist. The Parmesan breadcrumb topping not only adds crunch but also a savory note that makes every bite sing.
Plays Well With
This smoked cheese mac pairs beautifully with crisp green salads dressed with vinaigrette or a simple roasted vegetable side like Brussels sprouts or asparagus. For a hearty meal, it’s amazing alongside barbecue pulled pork or spicy chicken wings, adding creamy comfort to balance the heat.
Simple Plating Upgrades
For weeknight dinners, scoop your mac into warm bowls for cozy family-style servings. For guests, consider individual ramekins or small cast iron skillets—it looks so inviting with that golden crust glistening under the light. A rustic wooden board or colorful ceramic plates make the dish pop visually and invite everyone to dig in.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftover Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe in an airtight container in the fridge for up to 3 days. The texture is best on day one or two—after that, it can start to firm up as the cheese sets. You can always stir in a splash of milk when reheating to bring back creaminess.
Freezing Tips
This baked mac and cheese freezes well if you prepare it up to the baking step. Cover tightly with foil and freeze for up to 2 months. When ready, bake straight from frozen, adding extra baking time and covering loosely with foil to prevent over-browning until heated through. Fresh toppings are best added after thawing and before the final bake.
Reheating Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe Without Drying Out
Avoid the dreaded dry-out by reheating gently. The oven’s your best bet—cover the dish with foil and heat at 325°F until warm throughout. For a quick fix, microwave covered with a damp paper towel, stopping every minute to stir and add a splash of milk if needed. An air fryer on low heat can revive that crispy topping beautifully, too.
Frequently Asked Questions
Absolutely! While elbow macaroni is traditional, other short pastas like shells or cavatappi work well too. Just be sure to cook to al dente so they hold texture after baking.
You can swap dairy milk and cream for plant-based alternatives like oat or cashew milk and use vegan butter and cheese substitutes. Just choose brands that melt well and consider adding a pinch of smoked paprika for that smoky flavor.
Coating panko breadcrumbs in melted butter before sprinkling over the mac and cheese encourages browning and crispiness. Adding grated Parmesan adds flavor and helps create a golden crust during baking.
Yes! Assemble the mac and cheese and store it covered in the fridge overnight. Bake fresh before serving for the best texture and flavor.
Final Thoughts
I've made countless versions of mac and cheese over the years, but this Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe truly stands out. It straddles the line perfectly between elegant and comforting, with layers of flavor and texture that keep folks coming back for seconds. Whether you’re new to making baked mac and cheese or a seasoned pro, this recipe will become a staple, guaranteed to please both family and friends alike.
PrintFull Printable Recipe
Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe
Classic creamy and cheesy macaroni and cheese baked to golden perfection with a crunchy panko and Parmesan topping. This comforting dish combines sharp cheddar and Gruyère cheeses for a rich flavor with a hint of smoked paprika.
- Total Time: 55 minutes
- Yield: 8 servings
Ingredients
Pasta
- 16 oz elbow macaroni
Cheese Sauce
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- ½ stick unsalted butter (4 tablespoons), divided
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup whipping cream
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Topping
- ½ stick unsalted butter (4 tablespoons)
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Macaroni: Boil the elbow macaroni according to package directions until al dente. Drain well and set aside.
- Make Roux: In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and continue to cook for 1-2 minutes until the mixture is bubbly and lightly golden to form a roux.
- Add Dairy: Gradually whisk in the whole milk and whipping cream, making sure no lumps form. Stir constantly and cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Season Sauce: Stir in smoked paprika, and season with salt and pepper to taste to enhance the flavor of the cheese sauce.
- Melt Cheese: Remove the saucepan from heat, then stir in the shredded sharp cheddar and Gruyère cheeses until they melt completely and the sauce becomes smooth.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly.
- Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small saucepan, melt the remaining 4 tablespoons of butter and toss in the panko breadcrumbs until coated. In a bowl, mix the buttery breadcrumbs with grated Parmesan cheese.
- Apply Topping: Sprinkle the breadcrumb and Parmesan mixture evenly over the macaroni and cheese.
- Bake: Bake in the preheated oven for 25 minutes until the topping turns golden brown and the sauce bubbles around the edges.
- Optional Broil: For an extra crispy topping, broil the dish for 2-3 minutes while watching carefully to prevent burning.
- Rest and Serve: Remove from oven and let the mac and cheese rest for a few minutes before serving to allow the sauce to set.
Notes
- Use sharp cheddar and Gruyère for a balanced cheesy flavor; substitutes like mozzarella or fontina can be used but will change the taste and texture.
- Cooking the roux properly is key for a smooth cheese sauce—do not rush the flour cooking step.
- Whole milk and whipping cream create the creamiest sauce; for a lighter version, substitute with 2% milk but expect a less rich texture.
- Watch the broiling step closely to avoid burning the breadcrumb topping.
- Let the baked mac and cheese rest to help it firm up, making it easier to serve.
- Panko breadcrumbs provide extra crunch, but regular breadcrumbs can be used if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
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