Still, the best baked mac and cheese with bread crumbs recipe is an easy homemade macaroni and cheese recipe with perfection. Bubbly and velvety cheesy happiness without being overwhelming, that warms you from within, a savory delight! When baked crispy, a golden, garlicky breadcrumb topping adds just the right crunch, and you’ll never go back. Enjoy, it’s Mac and Cheese for dinner!
I made this recipe with everyone’s favourite cavatappi pasta. This recipe features a smooth, roux-based cheese sauce built from shredded mozzarella, cheddar, and Colby Jack. It is layered with extra cheese, seasoned with breadcrumbs and parmesan, and once baked, it has a golden crisp crust and irresistible cheese pulls. It’s indulgent, comforting, and makes the perfect side dish for Thanksgiving, holidays, or any time you want a show-stopping mac and cheese. It is THE Baked Mac and Cheese with Bread Crumbs Recipe, which kids love, and the adults do too.
This Baked Mac and Cheese with Bread Crumbs is the best!
One problem I’ve always had with mac and cheese is its flat taste; it was like adding cheese on cheese, with no real depth or texture. Three years ago, I started developing my own version to fix that issue. After plenty of disappoint attempts, this is the version that finally checks every box for me.
Tini’s viral mac and cheese inspires this recipe, but I take a step further with a toasted, garlicky breadcrumb topping that not just adds crunch and contrast, but extra “wow” factor that every baked mac and cheese deserves.
Best Cheese Selection for Baked Mac and Cheese
There are a lot of cheese opinions when it comes to mac and cheese, but one rule for most recipes is: “use block cheese and shred it yourself”. Pre-shredded cheese is coated with anti-caking agents that prevent smooth melting and often lead to a grainy sauce. So, when you’re putting effort, shredding your own cheese is absolutely worth it.
Cheese blocks are easily available in markets; any good-quality block cheese that melts beautifully will work.
My Favorite Cheese Combination
- Mozzarella: It is light, slightly sweet, and essential for those dramatic cheese pulls.
- Cheddar: This adds rich, salty, and savory depth; use any mild or sharp, depending on your preference
- Colby Jack: Colby Jack is the safest and most accessible cheese, which gives a smooth, creamy, buttery flavor that melts beautifully. However, you can also experiment here. Gouda brings a subtle sweetness and nuttiness, while Gruyère adds a bolder, more complex nutty flavor. I’ve used all three and sometimes even together, like 1 pound of Colby Jack or ½ pound Gruyère combined with ½ pound Colby Jack. Just remember choose the cheeses that melt easily for great results. Very aged or hard cheeses don’t melt well and aren’t ideal for mac and cheese.
How to Make Baked Mac and Cheese with Bread Crumbs
Ingredients
Garlic bread crumb topping:
1 cup bread crumbs (130g)
- ½ cup grated parmesan cheese (40g)
- 4 tbsp unsalted butter, melted
- ½ tsp salt
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 tsp dry parsley
Mac & cheese:
- 1 lb (16oz) cavatappi pasta or elbow macaroni
- 4 tbsp unsalted butter (56g)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 3 tbsp all-purpose flour
- 2oz cream cheese, room temp
- 1 ¾ cup whole milk (420g)
- 1 cup heavy cream (240g)
- 1 lb shredded mozzarella cheese
- 1 lb shredded Colby Jack cheese
- ½ lb shredded cheddar cheese
- 1 tbsp chopped fresh parsley
Step-by-Step Instructions
Start by seasoning breadcrumbs and mix together with garlic breadcrumb topping, and set aside.
Melt the butter in a pan over low heat.
Add the seasonings and cook for about 1 minute on a low flame, and it will bloom its flavor.
Add the flour and cook for 2 minutes, stirring until smooth and no lumps remain.
Mix in the cream cheese; it would be tough to be perfectly smooth. Try your best to break down lumps with a spatula as much as possible.
Slowly add in the milk and cream with a small amount, whisking in until the mixture becomes smooth. Cook until it comes to a boil, and start thickening.
Add the shredded cheeses a little at a time, let them melt and incorporate properly. Now you have a silky, creamy cheese sauce.
Stir in the boiled macaroni until evenly coated.
Transfer half of the mac and cheese to a casserole dish (I’m using a 7×11-inch dish) and layer with additional shredded cheese.
Repeat with the remaining mac and cheese and shredded cheese layer, then finish with the breadcrumb topping.
Bake at 350°F (175°C) for about 20 minutes, just until the cheese is melted and the crumbs on top look golden and crisp. Serve warm! Enjoy!
A Quick Hot Tip
Many baked mac and cheese with bread crumbs recipes are overbaked (30 to 40 minutes + baking time), which dries them out. Baking for this long is not necessary because the pasta and sauce are already cooked. You only need enough time to melt the layers of shredded cheese and the top crust to get it crisp and golden.
Important notes before you begin Creamy Mac and Cheese
Even though this recipe is simple and fuss-free, I know many people who put effort to get perfect roux. Follow these tips that I have learnt with experience, and trust me, you’ll get great results every time:
- Get everything ready first. Shred the cheese, bring the cream cheese to room temperature, boil the pasta, and measure all ingredients before starting, to keep the cooking smooth and stress-free.
- Maintain a low temperature. Low heat prevents scorching and gives you time to melt and mix without burning ingredients. If the pan feels too hot, remove it from the burner, mix and then put it back.
- Slowly add the dairy. Start with about ½ cup, whisk thoroughly until smooth, then add the rest to prevent lumps of flour or cream cheese.
- Avoid overcooking the roux. Once it thickens and bubbles, it means it is ready to mix in with pasta. Overcooking leads to dry mac and cheese.
- Add cheese slowly. Stir in a few handfuls at a time for the smoothest sauce.
- Monitor the baking. If the breadcrumbs start becoming brown too quickly, cover loosely with foil.
- Serve hot. Mac and cheese is best fresh from the oven. For make-ahead, you can assemble the mac and cheese with bread crumbs, refrigerate overnight, and bake when ready.
What to serve with Baked Mac and Cheese with Bread Crumbs
This baked mac and cheese with bread crumbs shines enough to stand on its own as a full meal, especially on a holiday table. It also works beautifully as a side dish; you can pair it with a fresh green salad or a simple veggie to balance the rich, creamy pasta. In my family, it’s non-negotiable to serve it with garlic bread! I usually make mine in the air fryer, but the oven works just as well.
Mac and cheese truly shines at festive gatherings. You can serve it with everything from baked pork chops to juicy steak roast or crispy garlic chicken thighs, and the feast table feels complete and magical.
Storage & Leftovers
Leftovers are rare in my house, but if you do have some, store the mac and cheese in an airtight container in the fridge for up to 4 days. To reheat, the best way is to microwave, simply warm individual portions, then spray the top with oil (or butter) and crisp under the grill/broiler. For stovetop reheating, add a small splash of milk and heat gently until creamy and heated through.
