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Creamy Macaroni and Cheese with Crunchy Topping is a classic comfort food that brings warmth and satisfaction to any weeknight dinner. This recipe features tender macaroni pasta enveloped in a rich and creamy cheese sauce, topped with a crispy breadcrumb mixture for an added crunch. It’s an easy dish that’s perfect for families, kids, or anyone looking for a cozy meal!
Why You’ll Love This Recipe
This creamy macaroni and cheese is not only delicious but also simple to prepare. It brings together a few staple ingredients to create a dish that’s both satisfying and indulgent. Here are a few reasons to love it:
- Quick and Easy: Perfect for busy weeknights.
- Comforting Flavors: A delightful blend of creamy cheese and crunchy topping.
- Customizable: Easily adapt with your favorite cheeses or mix-ins.
- Kid-Friendly: A sure hit with little ones and adults alike!
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (panko preferred)
- 2 tablespoons olive oil
How to Make Creamy Macaroni and Cheese
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1 minute.
- Slowly whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- Add the garlic powder, onion powder, salt, and pepper. Stir in 1 ½ cups of the shredded cheddar cheese until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, mixing well to ensure the pasta is fully coated.
- Transfer the macaroni and cheese to a greased 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with the olive oil, then sprinkle evenly over the macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Tips for the Best Results
- For a creamier texture, add an extra splash of milk to the cheese sauce.
- Experiment with different cheese combinations, such as mozzarella or gouda, for varied flavors.
- Keep an eye on the breadcrumbs while baking to prevent burning; if they brown too quickly, cover the dish with foil.
Easy Variations
- Vegetable Add-ins: Stir in steamed broccoli, spinach, or peas for added nutrition.
- Bacon Mac: Add cooked and crumbled bacon pieces for a smoky flavor.
- Spicy Twist: Incorporate diced jalapeños or a dash of hot sauce for some heat.
What to Serve With It
- A simple green salad dressed with vinaigrette.
- Roasted vegetables for a balanced meal.
- Grilled chicken or sausages for added protein.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally.
Recipe Card
Recipe Name: Creamy Macaroni and Cheese with Crunchy Topping
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 6 servings
Ingredients:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield/Servings: 6 servings
Ingredients:
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (panko preferred)
- 2 tablespoons olive oil
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1 minute.
- Slowly whisk in the milk, stirring constantly until the mixture thickens, about 3-5 minutes.
- Add the garlic powder, onion powder, salt, and pepper. Stir in 1 ½ cups of the shredded cheddar cheese until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, mixing well to ensure the pasta is fully coated.
- Transfer the macaroni and cheese to a greased 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with the olive oil, then sprinkle evenly over the macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and crispy.
- Remove from the oven and let cool for a few minutes before serving.
Short Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
