Obsessed With Cheese Mac and Cheese Recipe

This baked mac and cheese with breadcrumbs is the ultimate (and as the name implies, you will be totally obsessed). It features FIVE different types of cheese, salty bacon, and a buttery, crispy Panko topping for a totally luxurious, best baked mac and cheese recipe.

 

 

I’ve made so many different versions of mac and cheese for my blog over the years, including this Instant Pot mac and cheese, this one with lobster, another with gobs of cheese and bacon, and yet another loaded with veggies and such, and I’ve deemed each of them a wonder in their own right. I have a classic baked mac and cheese recipe that I love as well, but this one here comes from food blogger friend Jessica, from How Sweet It Is, and is featured in her cookbook, Seriously Delish: 150 Recipes for People Who Totally Love Food. What makes it so special is it is exceptionally cheesy since it’s made with FIVE (yes, you read that correctly) different types of cheese. It also has salty nubs of bacon studded throughout and is topped with a buttery, crispy Panko breadcrumb topping for an irresistible toasty crunch. Like most mac and cheese recipes, this one starts with a roux on the stove, but after assembling the cheesy sauce, you bake it in the oven so it gets a toasty top and edges. It’s insanely good.

 

 

What’s in This Mac and Cheese Recipe

We all know the secret to a stellar mac and cheese is using a combo of cheeses. Typically you see two or three different cheeses in most recipes, but what makes this one so special is the fact that it has not two, not three, but FIVE different types of cheese! Each one lends unique flavor and creamy, melty texture to this dish. Here’s what you’ll need:

• Elbow noodles
• Butter
• Garlic
• Flour
• Milk (we use whole milk here for a richer cheese sauce)
• Mascarpone cheese
• Gruyere cheese
• Sharp cheddar cheese
• Fontina cheese
• Parmesan cheese
• Kosher salt and freshly ground black pepper
• Nutmeg
• Panko breadcrumbs
• Bacon (thick-cut)

 

 

 

How to Make This Baked Mac and Cheese

This mac and cheese takes about an hour from start to finish (but most of that is just the time it takes to bake). It comes together easily on the stove, then gets baked for the ultimate crispy crust on top. 

Here’s how to make this baked mac and chees recipe:

Cook your pasta. Bring a large pot of salted water to a boil and prepare the pasta according to the directions, shaving 1 to 2 minutes off the cooking time. Drain the pasta once it’s finished and set aside.

 

Make your roux. Heat the butter in a saucepan over medium heat. Once it is sizzling, add the garlic and cook for 15 seconds, then whisk in the flour to create a roux. Stir the roux until it is golden in color and fragrant.

 

Tip: As long as your milk is cold, you can dump it all in at once and you won’t have any clumping. Cook, whisking often until it thickens enough to coat the back of a wooden spoon.

 

Make the cheesy sauce. Slowly pour in the milk and stir constantly until the liquid is slightly thickened, another 5 minutes. Reduce the heat to low and add the mascarpone, Gruyere, 6 ounces of cheddar, 6 ounces of Fontina, and Parmesan cheese. Stir the sauce constantly with a heatproof spatula until the cheese is melted, then add the pepper, salt, and nutmeg. Stir to combine.

 

Assemble and bake. Add the pasta to your prepped 9×13 baking dish and pour the cheese sauce over the top. Mix to combine and disperse the sauce throughout the noodles. Cover the top with the remaining cheddar and Fontina cheeses, breadcrumbs, and bacon. Bake until golden and bubbly on top, about 30 minutes.

 

 

What Kind of Cheese is Good in Baked Mac and Cheese

What I love about this recipe is all of the distinctly different cheeses in it—each one serves a purpose, working together to impart the best, cheesiest flavor and texture. Mascarpone is sweet and creamy, Parmesan lends a salty bite, Fontina has great meltability, Gruyere delivers a slight nuttiness and delicious sharpness. But regardless of what combo of cheeses you use, for the best flavor, you should buy a block of cheese and shred it yourself. The pre-shredded cheese that comes in bags is often coated in cornstarch to prevent the cheese from sticking to itself. That added cornstarch can make the cheese sauce grainy, which you definitely don’t want.

Is it Better to Bake Mac and Cheese Covered or Uncovered

In this recipe, it’s best to bake the mac and cheese uncovered (that ensures the Panko breadcrumb topping will get nice and golden brown and crispy.

Why is My Baked Mac and Cheese Dry

As long as you don’t overbake your mac and cheese, it should not be dry at all.

Can I Prep Mac and Cheese Advance?

I’ve found mac and cheese tastes best when it is baked fresh rather than baked and reheated so the cheese doesn’t break and get greasy. If you want to make this baked mac and cheese ahead of time, assemble it all but DO NOT BAKE, then cover and refrigerate for up to 3 days. You can also freeze it (wrapped well!) for up to 1 month. Then, pull out of the refrigerator or freezer and bake. Allow extra baking time if it’s coming straight from the fridge or freezer.