Baked Macaroni and Cheese with Breadcrumb Topping

Old fashioned baked macaroni and cheese topped with crispy and buttery herb and garlic breadcrumb topping.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: baked macaroni and cheese

Servings:

450g / 1lb This is an affiliate link.macaroni
3 tbsp butter
3 tbsp flour
500ml / 2 cups whole milk
360g / 3 cups (12 oz) grated Cheddar cheese or a mix of Cheddar and your favourite cheese
salt to taste
60g / 1/2 cup This is an affiliate link.Panko breadcrumbs
1 tbsp salted butter
1 clove garlic pressed or grated
1 tbsp parsley finely chopped

Cook the macaroni in a large pot of salted water according to package instructions. Preheat the oven to 200C/400F.
Meanwhile, make the cheese sauce by melting the butter in a small saucepan over medium heat, blend in flour with a wire whisk. Continue cooking for 1-2 minutes while stirring the entire time. The mixture will turn yellow and start to smell pleasantly nutty. Now add the milk gradually while stirring to avoid lumps, allow the sauce to thicken for 5-7 minutes over medium heat. Stir in the grated cheese and allow it to melt and fully incorporate into the sauce. Add salt to taste. (Don't forget the salt!)
Make the breadcrumb topping by melting the butter in a frying pan, then add 1 clove of crushed garlic, sauté over low heat for 30 seconds, add breadcrumbs and chopped parsley, cook until the breadcrumbs are slightly toasted. Set aside till needed.
Drain the pasta, then return it to the pot and pour the cheese sauce over it, stir to coat. Turn out the macaroni and cheese into a buttered baking dish (at least 3.5-4 Quart/3.5-4 L capacity). Sprinkle the prepared breadcrumb topping all over and bake in the preheated oven for 10-15 minutes. (Baking it longer will only dry out the sauce!)

As tempting as it is to use pre-grated cheese for convenience, it comes coated with an anti-caking agent that prevents the cheese from melting as it should. Grating your own is always best.
For punchier flavour, you can try a mix of medium and aged cheddar, or add in some Gruyere.
Panko breadcrumbs will give you the lightest, crispiest topping.