Macaroni Cheese with a Crispy Breadcrumb Topping

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Classic, creamy, dreamy comfort food! Perfectly cooked macaroni pasta swathed in a smooth, silky cheese sauce with hints of garlic and Dijon mustard and topped with a crispy, crunchy breadcrumb topping. Based on my Pasta Bake Core- Recipe, serve this delicious Bake with vegetables or a salad on the side and, if you are really pushing the boat out, a generous portion of freshly baked garlic bread. Oh yum.

This dish is also ideal if you are looking for something you can prepare ahead of time and just pop in the oven when you want to eat it. Whilst it is cooking, all you need to do is whack that garlic bread in the oven at the same time, make up a salad or cook some green vegetables, lay the table and you are good to go. I’m quite sure you will have time for a glass of wine as well!

The only down side is that it was very difficult to photograph! But please trust me – it tastes way better than it looks!

How to make Macaroni Cheese with a Crispy Breadcrumb Topping

Collect all your ingredients together:

• macaroni
• fine salt

For the cheese sauce: 

• unsalted butter
• cloves of garlic
• plain/all-purpose flour
• milk
• dijon mustard
• fine salt
• freshly ground black pepper
• strong cheddar cheese or a mix of cheese e.g. use cheese which will melt well such as cheddar, Comté, Gruyère, mozzarella, parmesan

For the crispy breadcrumb topping:

• unsalted butter, melted
• garlic powder
• onion powder
• fine salt
• freshly ground black pepper
• panko breadcrumbs

Cook the pasta:

First, collect all your ingredients together. Cook the pasta in salted water according to packet instructions but for 2 minutes less than recommended, usually around 8 – 12 minutes. When the pasta is al dente, drain well.

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Whilst the pasta is cooking, make the cheese sauce:

1. In a medium saucepan melt the butter, add the garlic and cook for 1 minute until aromatic.
2. Add the flour and cook for a couple of minutes stirring continuously with a wooden spoon.
3. Add all the milk to the butter, garlic and flour and mix vigorously with a balloon whisk until evenly incorporated and there are no lumps. (NB the crushed garlic can make it look a little lumpy – just make sure there are no flour lumps.)
4. Bring to the boil, reduce the temperature and simmer gently for 3 – 4 minutes, stirring continuously, either with a wooden spoon or the balloon whisk. The mixture will thicken and should coat the back of your wooden spoon.
5. Add a little salt, the freshly ground black pepper and the mustard. Stir to mix.
6. Stir the cheese into the sauce, mix well and cook stirring continuously until melted and throughly mixed in.
7. Taste and adjust seasoning, if necessary.

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Assembling the Macaroni Cheese:

1. Add the cooked and drained macaroni to the cheese sauce.
2. Mix thoroughly.
3. Grease your baking dish with butter
4. Tip the Macaroni Cheese into a greased baking dish and level the surface.
5. Cover with foil.
6. Bake in the centre of a pre-heated oven for 30 – 40 minutes or until hot and bubbling. Remove from the oven and remove the foil.

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Make the crispy breadcrumb topping:

Make the topping whilst the Macaroni Cheese is in the oven:

1. Melt the butter in a small pan and add the remaining ingredients: the garlic powder, onion powder, salt and freshly ground black pepper and, of course, the breadcrumbs.
2. Stir well and ensure everything is thoroughly mixed and covered in butter.

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Finish the Macaroni Cheese:

1. Scatter the breadcrumb topping evenly over the top of the Macaroni Cheese and pop back in the oven – no foil.
2. Cook for a further 15 minutes or so to crisp and brown the topping.
3. Scatter some chopped parsley or shredded basil over the top of your bake.
4. Enjoy the delicious smell pervading your kitchen and serve to your happy eaters!

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodilkitchen. You could also leave a comment in the box directly below the recipe.