Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
Craving comfort? My Bubbly Baked Macaroni and Cheese with a Golden-Brown Crust is here to satisfy. After making this countless times, I’ve mastered the trick to a perfectly crispy topping. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Baked Caesar Chicken and Cheese Stuffed Pretzels.
Why This Bubbly Baked Macaroni and Cheese with Golden-Brown Crust Is Pure Comfort
- Crispy golden-brown crust for added texture
- Creamy, cheesy pasta that's perfect for family dinners
- Better than takeout and freezer-friendly for meal prep
What You'll Need for Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz mozzarella cheese, shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
- Optional: Panko breadcrumbs
- Optional: Grated Parmesan cheese
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- Milk: Whole milk works best for creaminess, but 2% or skim can be substituted.
🛒 Tools & Equipment I Recommend
- High-quality cheese grater — Ensures even melting and distribution in the pasta. → See on Amazon
- Heavy-duty baking sheet — Prevents the crust from burning and ensures even baking. → See on Amazon
How to Make Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
- Cook pasta: Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make cheese sauce: Melt butter in a large saucepan over medium heat. Whisk in flour to create a roux. Gradually add milk, stirring constantly. Cook until thickened. Stir in cheeses, salt, pepper, garlic powder, onion powder, and dry mustard until melted and smooth. Combine cooked pasta and cheese sauce in a large bowl.
- Prepare topping: Preheat oven to 375°F (190°C). In a small bowl, mix panko breadcrumbs, grated Parmesan, and a pinch of salt. Stir in melted butter until crumbly.
- Bake: Transfer pasta mixture to a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly over the pasta. Bake for 20-25 minutes or until bubbly and golden-brown.
Cook's Tips for Perfect Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
- : For an extra cheesy kick, stir in 1/2 cup of sour cream or Greek yogurt into the cheese sauce before combining with the pasta.
- Common mistake and fix: Avoid overcooking the pasta. It should be al dente when combined with the cheese sauce to prevent it from becoming mushy during baking.
- : To make this dish ahead, prepare the pasta and cheese sauce, then refrigerate. When ready to serve, top with breadcrumbs and bake as directed.
- : For a spicy twist, add 1/4 tsp of cayenne pepper or a pinch of red pepper flakes to the cheese sauce.
Storing & Reheating Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the pasta and cheese sauce up to 2 days ahead. Store separately in the fridge. When ready to serve, combine, top with breadcrumbs, and bake as directed.
Freezing Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
Freeze baked macaroni and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through. Microwave: Reheat individual portions in the microwave for 1-2 minutes or until heated through.
Recipe Notes
- Chef tip: To make this dish gluten-free, use gluten-free pasta and replace the flour with cornstarch or arrowroot.
- Best substitution: For a lighter version, substitute 1 cup of the milk with chicken or vegetable broth.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the topping isn't browning, broil for 1-2 minutes, watching closely to prevent burning.
Want to level up this recipe?
High-quality baking dish — Ensures even heating and prevents hot spots for perfectly baked mac and cheese. → Check price on Amazon
Bubbly Baked Macaroni and Cheese with Golden-Brown Crust
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz mozzarella cheese, shredded
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dry mustard
Optional Toppings
- Panko breadcrumbs
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Cook pasta: Boil elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make cheese sauce: Melt butter in a large saucepan over medium heat. Whisk in flour to create a roux. Gradually add milk, stirring constantly. Cook until thickened. Stir in cheeses, salt, pepper, garlic powder, onion powder, and dry mustard until melted and smooth. Combine cooked pasta and cheese sauce in a large bowl.
- Prepare topping: Preheat oven to 375°F (190°C). In a small bowl, mix panko breadcrumbs, grated Parmesan, and a pinch of salt. Stir in melted butter until crumbly.
- Bake: Transfer pasta mixture to a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly over the pasta. Bake for 20-25 minutes or until bubbly and golden-brown.
Notes
- Chef tip: To make this dish gluten-free, use gluten-free pasta and replace the flour with cornstarch or arrowroot.
- Best substitution: For a lighter version, substitute 1 cup of the milk with chicken or vegetable broth.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the topping isn't browning, broil for 1-2 minutes, watching closely to prevent burning.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked macaroni and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until heated through.
- Microwave reheat: Reheat individual portions in the microwave for 1-2 minutes or until heated through.
- Make ahead: Prepare the pasta and cheese sauce up to 2 days ahead. Store separately in the fridge. When ready to serve, combine, top with breadcrumbs, and bake as directed.
Nutrition Per Serving
- Calories: 580
- Protein: 26g
- Fat: 28g
- Carbs: 58g
- Fiber: 2g
- Sugar: 5g
- Sodium: 850mg
- Cholesterol: 95mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Bubbly Baked Macaroni and Cheese with Golden-Brown Crust FAQs
Yes, prepare the pasta and cheese sauce separately, then combine and bake when ready to serve.
Overcooking the pasta or not adding enough milk to the cheese sauce can cause dryness. Ensure the pasta is al dente and the cheese sauce is creamy.
Yes, freeze baked mac and cheese for up to 3 months. Thaw overnight in the fridge before reheating.
While you can cook the pasta in the air fryer, it's best to bake the mac and cheese in the oven for a crispy crust.
Try crushed crackers, crushed potato chips, or a mix of both for a crunchy topping.
A Warm Final Note
I can’t wait for you to try Bubbly Baked Macaroni and Cheese with Golden-Brown Crust and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
