This baked macaroni and cheese with bread crumbs recipe is homemade, easy, and perhaps the best we've had. Here's how to make it.
This baked macaroni and cheese boasts all the cheesy goodness of the usual American classic but with the spectacular addition of crunchy, buttery crumbs on top as well as the bonus points that it can be prepared in advance. What’s not to love?! This recipe has been updated. Originally published February 14, 2017.–Angie Zoobkoff
Baked Macaroni and Cheese With Bread Crumbs Recipe
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 6 to 8
- 8 to 9 tablespoons (4 to 4 1/2 ounces or 113 to 128 g) unsalted butter
- 1 cup panko (56 g) or dried bread crumbs (about 100 g)
- Salt and freshly ground black pepper
- 1 pound (454 g) elbow macaroni or small shells
- 1 garlic clove, minced (about 5 g)
- 1 teaspoon (2 g) dry mustard
- 1/4 teaspoon cayenne pepper
- 6 tablespoons (45 g) all-purpose flour
- 3 1/2 cups (830 ml) whole milk
- 2 1/4 cups (533 ml) store-bought chicken broth or homemade chicken stock
- 1 pound (454 g) Colby cheese, shredded (about 4 1/2 cups)
- 8 ounces (227 g) extra-sharp Cheddar cheese, shredded (about 2 1/4 cups)
- 1. Adjust the oven rack to the middle position and preheat the oven to 350°F (180°C).
- 2. If using bread crumbs, in a medium saucepan over low heat, melt 2 to 3 tablespoons butter. Add the bread crumbs and stir well. Season with salt and pepper and stir again. Spread the bread crumbs on a rimmed baking sheet and bake until golden, about 5 minutes. Remove from the oven and transfer to a plate to cool. Increase the oven temperature to 400°F (200°C). If using panko, in a medium saucepan over low heat, melt 2 tablespoons butter. Toss in the panko and stir well. Season with salt and pepper and stir again. Spread the panko on a rimmed baking sheet and bake until golden, 7 to 13 minutes. Remove from the oven and transfer to a plate to cool. Increase the oven temperature to 400°F (200°C).
- 3. Meanwhile, bring 4 quarts (3.8 liters) water to a boil in a large pot. Add the macaroni and 1 tablespoon salt and cook according to the package directions, stirring often, until nearly al dente. (This will take about 6 minutes.) Drain the pasta.
- 4. Dry the now-empty pot in which you cooked the pasta, place it over medium heat, add the butter and wait until it melts. Add the garlic, dry mustard, and cayenne and cook until fragrant, about 30 seconds. Whisk in the flour and cook, still stirring constantly, for 1 minute. Slowly whisk in the milk and broth or stock until the mixture is smooth. Bring the mixture to a simmer, whisking often, and let simmer until thickened, 10 to 12 minutes more. Remove the pot from the heat.
- 5. Gradually whisk in the Colby and Cheddar cheeses, adding them slowly and by the handful, until they melt, 2 to 3 minutes. Your sauce should be smooth and creamy. Season with salt and pepper to taste. Stir in the cooked pasta, breaking up any clumps with a spoon. Dump the whole shebang into a 13-by-9-inch (33-by-23-cm) baking dish. (You can cover and refrigerate the macaroni and cheese and bake it later. See our make-ahead instructions below.) Sprinkle with the toasted panko mixture. Place the dish on a rimmed baking sheet to catch any drips and bake until golden and bubbling around edges, 20 to 30 minutes.
- 6. Let the baked macaroni and cheese casserole cool for 10 minutes before you bring it to the table amid a chorus of oohs and aahs and scoop it straight from the baking dish.
MAKE-AHEAD BAKED MACARONI AND CHEESE WITH BREAD CRUMBS
- Prepare the macaroni and cheese as instructed above, keeping the panko or bread crumbs separate until ready to bake. The assembled, unbaked casserole without the topping can be covered and refrigerated for up to 24 hours. When ready to cook, sprinkle the macaroni and cheese with the panko or bread crumbs, cover with buttered aluminum foil, and bake in 400°F (200°C) oven until warm throughout, 20 to 25 minutes. Uncover and continue to bake until the crumbs are crisp, 10 to 20 minutes more.
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