Baked Macaroni Cheese Crust (Printable)

Creamy macaroni with melted cheese and a golden, buttery breadcrumb crust baked to perfection.

# Ingredient List:

01 - 14 oz elbow macaroni

02 - 4 tbsp unsalted butter

03 - 1/3 cup all-purpose flour

04 - 3 1/3 cups whole milk

05 - 1 tsp Dijon mustard

06 - 1/2 tsp garlic powder

07 - 1/2 tsp onion powder

08 - 1/2 tsp salt

09 - 1/4 tsp ground black pepper

10 - 2 cups sharp cheddar cheese, grated

11 - 1 cup Gruyère cheese, grated

12 - 1 1/2 cups fresh breadcrumbs

13 - 2 tbsp unsalted butter, melted

14 - 1/3 cup Parmesan cheese, grated

01 - Preheat the oven to 350°F. Grease a 2-quart baking dish.

02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.

03 - In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes until lightly golden.

04 - Gradually whisk in milk, ensuring no lumps form. Continue cooking and whisking until the sauce thickens, about 5 minutes.

05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and ground black pepper.

06 - Remove from heat and stir in grated cheddar and Gruyère until fully melted and smooth.

07 - Add cooked macaroni to the cheese sauce and stir to combine thoroughly. Transfer mixture to the prepared baking dish.

08 - Mix fresh breadcrumbs, melted butter, and grated Parmesan in a bowl. Evenly sprinkle this mixture over the macaroni.

09 - Bake in the preheated oven for 30 to 35 minutes, until the crust is golden brown and bubbling.

10 - Allow the dish to rest for 5 minutes to set before serving.

01 -

This creamy, cheesy dish has a secret golden crust that feels like a comforting little surprise in every bite
It's simple to make but tastes like you spent hours perfecting it, which always impresses unexpected guests

02 -

Don't overcook the macaroni beforehand or it will get mushy after baking; al dente is perfect
Mix the cheese sauce off the heat to avoid the cheese breaking and getting grainy

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