Stop the search for the best macaroni and cheese recipe because here it is. Rich, creamy, cheesy but not too cheesy, Mac and Cheese with Breadcrumbs works for as a meatless Monday or as a happy partner to a great steak or holiday ham. Adapted from Epicurious.
I have been on hot pursuit of the best macaroni and cheese recipe forever. As in FOR-E-VERRR (like how they say in "forever in The Sandlot".) I don't mean to be morbid - I really don't. But you know how you talk about what your "last meal" might be if you knew you were going to have a last meal? This mac and cheese with breadcrumbs would be mine. We are talking the whole pan to myself with nothing but a fork and a big bottle of Tuscan Chianti. Yes, Chianti because I'm Italian and because it is MY last meal, I get to pick. And maybe Italian Garlic Toast Salad with extra blue cheese.
Why this recipe
Three reasons (and most are about texture):
- Creamy. The key to the dish is the béchamel and the cheese combo. And don't be scared by the word "béchamel" - it's just fancy talk for white sauce. Béchamel is the base for the sauce —and I've got the best Basic Bechamel recipe.
- Crunchy. The parmesan breadcrumbs on top add that crispy texture and of course, more cheese.
- Springy al dente pasta. I find that a springy noodle like a rotini or the fancy fusilli corti bucati pictured here works best because you need hidden channels for the sauce to cling. And cling it does in the best way.
Ingredients
The ingredient list is made up mostly of 🧀 . And that feels right, right?
Bechamel Ingredients
- heavy cream (necessary for the creaminess. If you lessen it or leave it out, your macaroni and cheese will not be as creamy.)
- milk (which I have lightened a bit by using a heavier amount of 1% milk. )
Note: the sauce is meant to be on the thinner side for this recipe and will thicken up as it cooks with the cheese combo.
Cheese Blend
Now - let's get down to the star of the show. The Cheese. (It deserves all caps, don't you think?)
Four cheese combo:
- Sharp yellow cheddar
- Sharp white cheddar
- Balsamic or Merlot cheese (Costco and most grocers carry this Merlot Cheese by Bella Vitano - worth finding!)
- Parmesan (for the breadcrumbs)
TIP
If you like a more traditional orange mac n'cheese, adjust the recipe and use a lot more sharp cheddar.
-Josie + Nina
Other ingredients
Two ingredients that add that big zip of flavor and also color are:
- Mustard powder. Don't eliminate this one. It adds more color and flavor and your mac and cheese will totally miss both.
- Worcestershire. Adds that touch of umami and that "what is that flavor" note.
Substitutions
The heavy cream brings a silky texture that can't be replaced easily; however I have at times used:
- whole milk
- 2% milk
- a pea protein non-dairy milk (works beautifully!)
FAQ's
You are my people. I have such a hard time resisting several forkfuls before I bake it and since everything is already cooked, you're good. But note that the sauce will be thinner.
Yes! Just don't add the breadcrumbs. Make those the day you plan to serve it.
Bake it covered with foil at 400˚ for an hour. Remove the foil, top with the breadcrumbs and continue baking for another 15 minutes or so.
I have made this for as many as 30 people with no problem. Someone always asks for the recipe!
SERVING IDEA
Make a half recipe and bake in individual gratins on a baking sheet as shown. Sprinkle over ¼ of the crumb recipe.
-Josie + Nina
Helpful Tips
Reheat. Add a small amount of milk or cream before heating in the microwave or oven and coat with any leftover crumbs.
Storage. Store leftovers in the fridge for up to 3 days. Freeze for up to 3 months.
…before you go...
If you make this recipe, be sure to give it a star rating and share your reviews in the comments below! Or pin the recipe by clicking on one of the images above and save it for later.
Mac n' Cheese with Breadcrumbs
Ingredients
Topping
- 4 TBSP unsalted butter, divided * see note below
- 2 TBSP olive oil
- 2 tsp chopped garlic
- 2 cups panko breadcrumbs
- ½ cup Parmesan cheese, freshly grated
- ½ tsp salt
Béchamel
- 6 TBSP butter
- 6 TBSP flour
- 1 ¼ cup heavy cream
- 3 ½ cup 2% milk
- 2 tsp kosher salt
- ½ tsp pepper, can use white pepper
- 1 ½ TBSP mustard powder
- 1 tsp worcestershire sauce
- 2 ½ cups sharp yellow cheddar, grated
- 2 ½ cups white extra sharp cheddar, grated, I use Cabot
- 1 cup Merlot or Balsamic cheese, grated, Bella Vitano from Costo
- 1 lb cavatappi, fusilli or rotini pasta, or your favorite pasta with curves
Instructions
- Preheat oven to 400°.
- Butter a 9x13 baking or casserole dish and set aside.
- Bring a large pot of water to boil. Heavily salt water and cook pasta according to package directions but reduce the cooking time by about 25%.
- Drain pasta in a colander and set aside.
Topping
- Melt 2 T of butter in medium skillet on medium and add olive oil. Heat until the foam subsides from the butter. Add the minced garlic and panko or breadcrumbs. Toss gently to coat the crumbs.
- Continue to stir crumbs in pan to make sure they don't burn and cook until golden brown about 3 minutes. Remove pan from heat.
- Add Parmesan and salt off heat and stir to incorporate. Set aside.
Béchamel
- In a large skillet, melt butter over medium heat. As it is melting, add the flour and stir continually to form a thick paste or roux. Cook for 2 minutes or so to cook out the flour taste.
- Slowly add milk and cream while whisking slowly to avoid clumping from the roux. Continue stirring and cooking until the sauce reaches a low boil. Reduce the heat and simmer, stirring occasionally so the sauce keeps moving and doesn't burn. Cook for approximately five minutes until the sauce has thickened and coats the back of a spoon.
- Turn off the heat. Add the cheese in handfuls stirring after each addition, making sure it has melted before adding more.
- Stir in mustard powder, salt and pepper and worcestershire.
- Add pasta to sauce pan and stir to evenly coat the pasta with the sauce. It's ok if the sauce is on the thinner side. It should be the consistency of a smooth gravy. It'll thicken while it bakes.
- Pour the pasta into a 9 x 13 pan. Top with crumb mixture. Resist the urge to overdo it. Place the pan on a baking sheet.
- Bake for approximately 20-25 minutes until bubbly. Remove immediately and serve.
Notes
- I also drizzle the top w/2 T melted butter and cover lightly with foil about 10 minutes or so into the baking.
- If made earlier in the day, bake a little longer until bubbling in the center.
- If making in gratins or smaller portions, cover after five minutes and start checking it at 15 minutes.
Bake it covered with foil at 400˚ for an hour. Remove the foil, top with the breadcrumbs and continue baking for another 15 minutes or so.
This was incredible. A bit too cheesy for me which made it salty tasting. I used whole milk instead of creamer and a bit more flour for consistently. Next time I going to cut the cheaters in half.
No question it is cheesy! Glad you liked it! I've added more whole milk in a pinch too when I haven't had enough cream.
What are your thoughts on making this 1 day ahead of when you'll be serving it.... Pros/Cons? I'm worried about pasta being too soft maybe????
Yes absolutely Martha!! And you've reminded me to add it to the post. I typically make sure to undercook the pasta and make everything but the breadcrumbs. The next day, I make those. Pull it out 30 minutes before it needs to go into the oven to take the chill off. And then sprinkle on the breadcrumbs right before baking! Hope that helps and thanks so much for the question!🤗
Worcestershire makes this EVERYTHING. Making this with gluten-free noodles. Thanks for an amazing recipe!
Thanks Abbey! The worcestershire adds a nice little bite for sure. I want to try it with chickpea noodles - let me know how the GF work out. Enjoy!!
This mac n cheese looks amazing, and I love that it incorporates every day ingredients!
Thanks Kathryn! It's really easy and works well for a crowd for sure.😀
First, I love the name of this recipe! It makes me want to make it that much more! This looks delicious, and I love all the tips you incorporate throughout the story. Can't wait to try this!
Hahaha - thank you - it really would be my last meal. It's a staple for holidays around here for sure. And so happy you like the tips 😀