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Baked mac and cheese with cheddar and breadcrumb topping on a ceramic plate

Baked Mac and Cheese with Cheddar and Breadcrumb Topping

Baked Mac and Cheese is a comforting casserole with a creamy, cheesy center and crisp breadcrumb topping. It is perfect for gatherings or cozy meals when you want a hearty baked pasta dish with a sliceable texture.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 655
Ingredients Method Notes

Ingredients
  

Topping
  • 2-3 slices white bread, toasted
  • 7 tablespoons butter, divided
Cheese Sauce
  • 2 tablespoons flour
  • 1 12-ounce can evaporated milk
  • 1/2 cup whole milk
  • 1 teaspoon ground mustard
  • 1 1/2 pounds cheddar cheese, grated
  • 8 oz / 225 g American, Gruyere, or any other smooth melting cheese, grated or cut into chunks
Mac and Cheese
  • 1 lb elbow macaroni
  • 2 eggs, beaten

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Place the macaroni in a large bowl, cover with hot water, add a generous pinch of salt, and soak for about 30 minutes while preparing the remaining ingredients.
  2. Melt 2 tablespoons of butter. Process the toasted bread in a food processor, then combine with the melted butter and set the breadcrumb topping aside.
Cooking
  1. Melt the remaining butter in a large saucepan. Add the flour and cook while stirring constantly until the mixture reaches a light golden blonde color.
  2. Slowly whisk in the evaporated milk and whole milk until the sauce is smooth and thickened. Add the mustard, bring the sauce to a simmer over medium heat, then remove from the heat.
  3. Stir the cheeses into the warm sauce until melted. Season to taste.
  4. In a separate bowl, whisk about 1 cup of the sauce with the beaten eggs to gradually warm them. Stir the egg mixture into the remaining sauce, then add the drained macaroni and mix until combined.
  5. Transfer the macaroni mixture to a greased rectangular or square baking dish.
Baking
  1. Spread the breadcrumbs over the macaroni, cover the dish with foil, and bake for 30 minutes.
  2. Remove the foil and continue baking for another 5 minutes to toast the breadcrumb topping.
  3. Serve with salt, pepper, hot sauce, or other preferred accompaniments.

Notes

Because this is a baked mac and cheese with eggs, it sets into a firmer casserole texture rather than a loose, extra-creamy stovetop style. The eggs help the dish hold together, creating a cheesy bake that can be portioned into slices. For a softer, more sauce-forward texture, the source notes suggest omitting the eggs, adding a little extra milk to the sauce, and baking only until the breadcrumbs are toasted.