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Creamy Baked Mac and Cheese with Smoked Paprika and Parmesan Breadcrumb Topping Recipe

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4.6 from 50 reviews

This classic homemade mac and cheese recipe features tender elbow macaroni baked in a rich, creamy cheese sauce made with sharp cheddar and Gruyère cheeses. Topped with a golden, buttery panko and Parmesan breadcrumb crust, it’s a comforting, crowd-pleasing dish perfect for family dinners or special occasions.

Ingredients

Pasta

  • 16 oz elbow macaroni

Cheese Sauce

  • 3 cups sharp cheddar cheese, shredded
  • 2 cups Gruyère cheese, shredded
  • 1 stick unsalted butter, divided (1/2 stick for sauce, 1/2 stick for topping)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup whipping cream
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Topping

  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
  2. Cook Macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside to keep warm.
  3. Make Roux: In a large saucepan, melt 1/2 stick (4 tablespoons) unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture becomes bubbly and takes on a light golden color, which helps cook out the raw flour taste.
  4. Add Milk and Cream: Gradually whisk in the whole milk and whipping cream, continuously stirring to avoid lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens to a creamy consistency.
  5. Season Sauce: Stir in smoked paprika, then season with salt and pepper to taste. These spices add a subtle smoky depth and balance to the creamy cheese sauce.
  6. Add Cheeses: Remove the saucepan from heat. Stir in shredded sharp cheddar and Gruyère cheeses until completely melted and smooth, creating a rich, flavorful cheese sauce.
  7. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring thoroughly to evenly coat all the pasta with the cheesy mixture.
  8. Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
  9. Prepare Topping: In a small saucepan, melt the remaining 1/2 stick (4 tablespoons) of unsalted butter. Once melted, mix in the panko breadcrumbs to coat them well in butter, which helps create a golden, crispy crust.
  10. Combine and Sprinkle Breadcrumbs: In a small bowl, combine the buttered panko breadcrumbs with grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni and cheese in the baking dish.
  11. Bake: Bake in the preheated oven for 20-25 minutes, or until the breadcrumb topping is golden brown and the cheese sauce is bubbly around the edges.
  12. Optional Broil for Extra Crispiness: For a more pronounced crispy topping, broil the dish for an additional 2-3 minutes. Watch carefully to prevent the breadcrumbs from burning.
  13. Rest and Serve: Remove from the oven and let the mac and cheese sit for a few minutes to set before serving. This allows the sauce to thicken slightly for the perfect creamy bite.

Notes

  • Use freshly shredded cheese for better melting and flavor compared to pre-shredded varieties.
  • Adjust seasoning with additional salt, pepper, or smoked paprika according to taste.
  • For a lighter version, substitute whole milk and whipping cream with lower-fat milk options.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven to retain crispness.
  • Adding a little sharp mustard powder to the cheese sauce can enhance the flavor complexity.
  • Vegetarian-friendly but contains dairy; not suitable for vegan diets.

Find it online: https://alinacooks.com/creamy-baked-mac-and-cheese-with-smoked-paprika-and-parmesan-breadcrumb-topping-recipe/