
A creamy, tangy cheddar mac and cheese finished with a golden, crunchy breadcrumb topping — classic comfort with an irresistible crisp.

This baked mac and cheese has been my go-to for chilly weeknights and potluck gatherings for years. I first developed this version while trying to improve my childhood macaroni and cheese: I wanted that velvety, cheesy sauce that clung to each noodle but with a topping that provided a satisfying contrast. The combination of sharp cheddar for brightness, a buttery roux for silkiness, and a crisp Parmesan-breadcrumb topping creates a balance of textures that always brings everyone to the table.
I discovered the finishing crunch on a rainy evening when I wanted something nostalgic but a little more grown-up. The smoked paprika and garlic powder add depth without stealing the spotlight from the main ingredient: real, sharp cheddar. Every time I pull this casserole from the oven the top is a deep golden brown and the interior bubbles gently. Family members immediately reach for plates, and leftovers are often gone the next day. This is the sort of dish that makes you slow down and enjoy the small comforts of home.
I still remember the first time I served this at a family gathering; my uncle went back for thirds and asked for the recipe. My partner insists on a sprinkle of extra Parmesan when serving. The recipe’s combination of familiarity and a little twist—smoked paprika and a crisp topping—keeps it feeling both classic and lively.
My favorite aspect is the contrast between the creamy interior and the crisp topping. When a fork breaks through the crust into the warm, cheesy interior and a little steam rises, that's the moment I live for. Family members often fight over the crunchy edges, which is a sure sign the dish succeeded.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. If freezing, assemble the casserole but do not bake; wrap tightly with plastic and foil. To reheat frozen portions, thaw in the refrigerator overnight and bake at 350°F until heated through and the topping crisps, about 20 to 30 minutes.
For a lighter version, substitute 2% milk and use a mix of sharp and reduced-fat cheddar. For gluten-free, replace flour with a 1:1 gluten-free flour blend and use gluten-free pasta and breadcrumbs. Swap the panko for crushed cornflakes or gluten-free crackers for a different crunch. Add a smoky sharpness with a 50/50 blend of cheddar and smoked Gouda.
Serve alongside a crisp green salad and pickled vegetables to cut through the richness. For a complete meal, add roasted broccoli or a simple pan-seared chicken breast. Garnish with extra grated Parmesan and chopped parsley for color. This is also a great side for barbecue, fried chicken, or roasted ham at holiday gatherings.
Macaroni and cheese has deep roots in American and British culinary history. Early American versions favored baked preparations with a cheese sauce, often enriched with cream. Over the decades it evolved into a pantry-friendly staple. The crispy breadcrumb topping reflects a European influence where gratins are finished under heat to create a pleasing crust.
In winter, stir roasted root vegetables or caramelized onions into the cheese mixture. For summer, add blanched peas and fresh herbs like basil. Around the holidays, fold in diced roasted turkey or ham and finish with a sprinkle of toasted pecans in the breadcrumb topping for a festive touch.
Prepare the sauce and cook the pasta in advance; hold them separately in the refrigerator for up to 24 hours. Assemble just before baking for the best texture. If you prefer, assemble and refrigerate the entire dish; allow an extra 10 minutes baking time when cold. Portion into individual ramekins for grab-and-go lunches or single-serve freezer meals.
This recipe brings warmth and familiarity, and with a little attention to technique you’ll get reliably creamy results and a crowd-pleasing crunch. Make it your own by experimenting with cheeses and toppings, and enjoy sharing it with friends and family.
Grate your own cheese from a block for the best melting and flavor; pre-shredded cheeses often contain anti-caking agents.
Whisk the milk in gradually while making the roux to prevent lumps and ensure a silky sauce.
Toast the breadcrumbs briefly in a skillet with olive oil for an extra-crisp topping and more complex flavor.
Salt each layer: pasta water, sauce, and final seasoning. Tasting as you go prevents underseasoned results.
This nourishing baked mac and cheese with a crunch recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble the casserole unbaked, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake at 350°F until heated through.
Use freshly grated cheddar and stir the sauce off heat to prevent graininess. Temper the milk slowly into the roux and avoid high heat to prevent separation.
This Baked Mac and Cheese with a Crunch recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil for the pasta and gather all ingredients so assembly is smooth.
Cook 1 pound elbow macaroni until al dente according to package instructions. Drain well and set aside, tossing lightly with a bit of butter or milk to prevent sticking.
In a large saucepan over medium heat, melt 1/2 cup butter. Add 1/3 cup flour and whisk for about 2 minutes until the mixture turns pale gold but does not brown.
Slowly whisk in 3 cups milk, bring to a gentle simmer and cook until thickened, 4 to 6 minutes. Remove from heat and stir in 4 cups shredded cheddar until smooth. Season with salt, pepper, smoked paprika, and garlic powder.
Combine cooked pasta and cheese sauce in a 9x13-inch baking dish. Mix 1 1/2 cups breadcrumbs with 3/4 cup Parmesan and 2 tablespoons olive oil, then sprinkle evenly over the top.
Bake at 350°F for 20 to 25 minutes until the top is golden and crispy. Let rest 5 minutes before serving and garnish with chopped parsley if desired.
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This recipe looks amazing! Can't wait to try it.
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