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Smoky Cheddar and Gruyère Baked Mac and Cheese with Parmesan Breadcrumb Topping Recipe

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4.9 from 7 reviews

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
  • 1/2 stick unsalted butter (4 tablespoons), divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup whipping cream
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Topping

  • 1/2 stick unsalted butter (4 tablespoons)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Cook Macaroni: Boil the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. 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.
  4. 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.
  5. Season Sauce: Stir in smoked paprika, and season with salt and pepper to taste to enhance the flavor of the cheese sauce.
  6. 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.
  7. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all the pasta evenly.
  8. Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
  9. 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.
  10. Apply Topping: Sprinkle the breadcrumb and Parmesan mixture evenly over the macaroni and cheese.
  11. Bake: Bake in the preheated oven for 25 minutes until the topping turns golden brown and the sauce bubbles around the edges.
  12. Optional Broil: For an extra crispy topping, broil the dish for 2-3 minutes while watching carefully to prevent burning.
  13. 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.
  • Author: Millie
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://pleasingbites.com/smoky-cheddar-and-gruyere-baked-mac-and-cheese-with-parmesan-breadcrumb-topping-recipe/