This Gourmet Baked Mac and Cheese with a Crunch is the perfect mix of creamy, cheesy pasta topped with a golden, crispy layer that adds just the right amount of texture. Think tender elbows swimming in a rich cheese sauce, then baked until bubbly and crowned with a crunchy topping that’s impossible to resist.
I love making this recipe on weekends when I want something a little extra special but still comforting. One of my favorite tricks is to mix in a blend of cheeses to get that deep, flavorful sauce, and don’t skimp on the crunchy topping — it really takes the dish to the next level. It feels fancy but is actually really simple to pull off.
Whenever I serve this mac and cheese, it’s a total crowd-pleaser. I like pairing it with a fresh green salad or some roasted veggies to balance out the richness. It’s one of those dishes that makes everyone dig in fast and ask for seconds — kids and grown-ups alike can’t get enough!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds cheese sauce well with its little curves. You can swap it for cavatappi or penne if you like a different shape.
Cheddar & Gruyère Cheese: Sharp cheddar gives that familiar tang, while Gruyère melts smoothly and adds nuttiness. If you can’t find Gruyère, try fontina or Swiss cheese.
Milk & Heavy Cream: Using both makes the sauce rich and creamy. For a lighter option, swap heavy cream with more milk or half-and-half.
Panko Breadcrumbs: These create the crunchy topping. If panko isn’t available, regular breadcrumbs work but won’t be as crispy. Toss them with olive oil or melted butter for golden color.
Dijon Mustard: Adds subtle depth to the cheese sauce. If you don’t have Dijon, a small pinch of dry mustard powder or yellow mustard can work.
How Do You Make the Cheese Sauce Smooth and Creamy?
Making a silky cheese sauce starts with the roux and careful cheese melting.
- Whisk flour into melted butter over medium heat for 1-2 minutes to cook out the raw taste without browning.
- Slowly add cold milk and cream, whisking constantly to prevent lumps.
- Keep stirring until the sauce thickens and looks smooth, about 5-7 minutes.
- Lower the heat before adding cheese—too high and cheese can become grainy instead of melting evenly.
- Add cheese in batches, stirring gently after each addition until fully melted and creamy.
Patience is key here. Take your time with each step, and your sauce will be velvety and perfect to coat the pasta.
Equipment You’ll Need
- Large pot – to boil the pasta easily without crowding.
- Whisk – helps you mix the roux and sauce smoothly, avoiding lumps.
- Large saucepan – perfect for making the cheese sauce in one place.
- Butter or silicone brush – to grease your baking dish for easy cleanup.
- Baking dish (9×13 inch or similar) – holds the mac and cheese while baking and browning the topping.
- Mixing bowl – for tossing panko breadcrumbs with oil or butter before sprinkling.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta bits for smoky, salty crunch that pairs well with creamy cheese.
- Stir in steamed broccoli or roasted cauliflower to add some veggies and texture.
- Try swapping Gruyère for smoked gouda to give the sauce a gentle smoky flavor.
- Mix in a pinch of cayenne pepper or smoked paprika for a mild spicy kick, great to liven up the classic taste.
How to Make Gourmet Baked Mac and Cheese with a Crunch
Ingredients You’ll Need:
Pasta and Cheese:
- 1 lb elbow macaroni pasta
- 4 cups sharp cheddar cheese, shredded (divided)
- 2 cups Gruyère cheese, shredded
Dairy & Flavorings:
- 4 cups whole milk
- 1 cup heavy cream
- 6 tbsp unsalted butter
- 1/2 cup all-purpose flour
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
Topping:
- 1 1/2 cups panko breadcrumbs
- 2 tbsp olive oil or melted butter (for breadcrumbs)
- Fresh thyme leaves (optional, for garnish)
Time Needed
This delicious mac and cheese takes about 10 minutes to prepare, 25-30 minutes to bake, plus a few minutes to let it rest before serving. In total, set aside around 40-45 minutes for this tasty meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package until just al dente (firm to the bite). Drain the pasta well and set it aside while you prepare the cheese sauce.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for about 2 minutes, stirring constantly to form a smooth roux. Gradually pour in the milk and heavy cream while whisking to avoid lumps. Keep stirring until the sauce thickens and feels smooth, about 5-7 minutes. Lower the heat and add Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir to combine.
Now add 3 cups of the cheddar cheese and all the Gruyère cheese, stirring gently until melted and creamy.
3. Combine Pasta and Sauce, Then Bake:
Remove the cheese sauce from heat and fold in the cooked macaroni so all the pasta is nicely coated. Pour this mixture into your buttered baking dish.
In a small bowl, mix panko breadcrumbs with olive oil or melted butter. Sprinkle the seasoned crumbs evenly over the top of the mac and cheese. Then sprinkle the remaining 1 cup of cheddar cheese over the breadcrumbs for an extra cheesy finish.
Bake the dish uncovered in your preheated oven at 350°F (175°C) for 25-30 minutes, until the top is beautifully golden and crispy.
Once baked, let it rest for 5 minutes before serving. If you like, sprinkle fresh thyme leaves on top for a lovely herbal touch.
Enjoy your creamy, cheesy, and crunchy baked mac and cheese!
Can I Use Different Pasta Shapes?
Absolutely! While elbow macaroni is classic, you can use cavatappi, penne, or shells. Just adjust cooking time to keep them al dente.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to keep it creamy.
Can I Make This Ahead of Time?
Yes! Prepare the mac and cheese up to step 8, then cover and refrigerate. When ready, add the breadcrumb topping and bake as directed, adding a few extra minutes since it’s cold.
What Can I Substitute for Gruyère Cheese?
If you don’t have Gruyère, try Swiss, fontina, or smoked gouda for a similar melt and flavor profile.