If there’s one comfort food that never goes out of style, it’s baked mac and cheese—but this Gourmet Baked Mac and Cheese with a Crunch takes the classic to a whole new level. Imagine a velvety, ultra-creamy cheese sauce made with a blend of sharp cheddar, Gruyère, and Parmesan, coating perfectly cooked pasta. Then, it’s topped with a buttery, crispy topping that gives every bite that crave-worthy crunch. It’s decadent, indulgent, and surprisingly easy to make.
I first made this recipe for a family dinner, and everyone went back for seconds—some even for thirds. Once, I added a drizzle of truffle oil, and it instantly turned this comforting dish into something you’d find at a fine dining restaurant. Whether for a cozy night in or a holiday feast, this mac and cheese guarantees pure, cheesy bliss.
Why You’ll Love This Recipe
This Gourmet Baked Mac and Cheese with a Crunch is creamy, rich, and perfectly textured. The cheese sauce is smooth and indulgent, the pasta tender, and the topping adds just the right amount of crunch to balance the creaminess. It’s elegant enough for entertaining yet simple enough for weeknight comfort food. The combination of high-quality cheeses and a golden topping makes it truly irresistible.
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Gourmet Baked Mac and Cheese with a Crunch: Creamy, Cheesy, and Irresistibly Golden
- Total Time: 45 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A rich and creamy gourmet baked mac and cheese topped with a golden, buttery breadcrumb crust — the ultimate comfort food elevated with layers of flavor and irresistible crunch.
Ingredients
- For the Pasta:
- 1 pound elbow macaroni or cavatappi
- 2 tablespoons salt (for pasta water)
- For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- For the Crunchy Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook pasta 1–2 minutes less than package directions for al dente texture. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, to form a roux.
- Gradually whisk in warm milk and cream until smooth and thickened, about 3–4 minutes.
- Reduce heat to low and stir in cheddar, Gruyère, and mozzarella cheese until melted and creamy. Add Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Stir to combine.
- Combine cooked pasta with the cheese sauce, tossing until evenly coated.
- Pour mixture into the prepared baking dish and spread evenly.
- Prepare the Crunchy Topping: In a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle evenly over the mac and cheese.
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
- Garnish with chopped parsley before serving.
Notes
- For extra richness, add 4 ounces of cream cheese to the sauce.
- Mix in cooked bacon, lobster, or caramelized onions for a gourmet twist.
- Use freshly shredded cheese for the creamiest sauce — pre-shredded cheese doesn’t melt as smoothly.
- Let the mac and cheese rest for 5–10 minutes before serving to set.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course / Side Dish
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Elbow macaroni (or cavatappi) – The classic choice; its curves hold onto the creamy sauce perfectly.
Butter – Used in both the sauce and topping for richness.
All-purpose flour – Forms the roux that thickens the cheese sauce.
Whole milk and heavy cream – The base of the sauce for a silky, luxurious texture.
Sharp cheddar cheese – The main flavor—bold, tangy, and comforting.
Gruyère cheese – Adds depth, nuttiness, and a touch of sophistication.
Parmesan cheese – Finishes the sauce with a salty, savory kick.
Dijon mustard – Enhances the cheese flavor and adds a subtle tang.
Garlic powder and paprika – Add warmth and depth without overpowering the cheese.
Salt and black pepper – Essential for balance and seasoning.
Panko breadcrumbs – The secret to the irresistibly crispy topping.
Extra butter and Parmesan (for topping) – Create a golden, crunchy crust.
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions (it will continue cooking in the oven). Drain and set aside.
- Make the roux: In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Add the milk and cream: Slowly whisk in the milk and cream, ensuring no lumps form. Cook for 4–5 minutes until thickened.
- Add cheese and seasoning: Reduce heat to low. Stir in the cheddar, Gruyère, and Parmesan cheeses until smooth and melted. Add Dijon mustard, garlic powder, paprika, salt, and pepper. Taste and adjust seasoning as needed.
- Combine with pasta: Add the cooked pasta to the cheese sauce and stir until fully coated.
- Prepare the topping: In a small bowl, mix panko breadcrumbs with melted butter and Parmesan until evenly coated.
- Assemble and bake: Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly on top. Bake at 375°F (190°C) for 20–25 minutes, until golden and bubbling.
- Serve: Let rest for 5 minutes before serving to allow the sauce to set slightly.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 to 8 people and takes about 45 minutes total—20 minutes for prep and 25 minutes for baking. It’s ideal for family dinners, potlucks, or holidays.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave with a splash of milk to restore creaminess. You can also freeze baked mac and cheese for up to 2 months—thaw overnight and reheat until hot and bubbly.
Variations and Customizations
Truffle Mac and Cheese
Add a drizzle of truffle oil or truffle salt for a luxurious, aromatic touch.
Bacon and Caramelized Onion Mac
Fold in crispy bacon and sweet onions for extra flavor.
Lobster Mac and Cheese
Stir in chunks of cooked lobster for a gourmet seafood twist.
Spicy Kick
Add a pinch of cayenne or chopped jalapeños for a little heat.
Four-Cheese Blend
Use mozzarella or fontina in addition to cheddar and Gruyère for extra creaminess.
Herb-Crusted Version
Add fresh thyme or parsley to the breadcrumb topping for an herby finish.
FAQs
1. Can I use pre-shredded cheese?
It’s best to shred your own—pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
2. Can I use low-fat milk?
Whole milk or cream gives the best texture, but low-fat milk works if you want a lighter version.
3. Can I make it ahead of time?
Yes, assemble it up to a day in advance, refrigerate, and bake before serving.
4. How do I keep the topping crunchy?
Don’t cover the dish while baking; this allows the topping to crisp up.
5. Can I use gluten-free pasta?
Absolutely—just cook it carefully to avoid mushiness and use gluten-free breadcrumbs.
6. Can I freeze the mac and cheese before baking?
Yes, assemble and freeze unbaked. Bake straight from frozen, adding 10–15 extra minutes.
7. What’s the best pasta shape for this recipe?
Elbows, cavatappi, or shells hold the sauce best.
8. Can I add protein?
Yes—grilled chicken, sausage, or pulled pork all make great additions.
9. How can I make it extra cheesy?
Add more shredded cheddar or a handful of mozzarella for extra gooeyness.
10. What’s the secret to creamy baked mac and cheese?
Don’t overbake and make sure the sauce is slightly thinner than you think—it thickens as it bakes.
Conclusion
Gourmet Baked Mac and Cheese with a Crunch is the ultimate comfort food, elevated. With its creamy, dreamy cheese sauce and perfectly crisp golden topping, it’s a dish that combines nostalgia with sophistication. Whether you’re serving it as a main course or a side, this mac and cheese is guaranteed to impress. One bite, and you’ll never go back to the boxed stuff again—it’s pure cheesy perfection in every forkful.
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