Mac and Cheese with Breadcrumbs

Comfort food comes in many forms, but few dishes deliver the pure nostalgic satisfaction of Macaroni and Cheese. In this version, the familiar creamy, cheesy noodles are elevated by two thoughtful touches: first, a blend of sharp cheddar and mellow Colby cheeses that melt into a luscious sauce and build pockets of gooey goodness. Second, a topping of butter-tossed breadcrumbs baked to golden crispness adds an irresistibly crunchy contrast to the softness beneath.

Whether you’re serving a weeknight dinner with friends or seeking a show-stopping side for a holiday table, this dish strikes a balance between homestyle comfort and refined texture. The warm cream sauce gently coats tender elbows of pasta, while the bubbling cheese beneath the crust beckons that first forkful. And when you break through that crisp, buttery breadcrumb layer, you’re met with a crunchy exterior and smooth cheesy interior that turns a simple dish into something memorable.

Why put breadcrumbs on mac and cheese?

Not only does a breadcrumb topping for mac and cheese provide great textural contrast to the creaminess within, but it also adds even more flavor to the dish. Here, the breadcrumbs are tossed with melted butter and seasoned, ensuring they bake up into a delightfully crisp, golden crust that yields to each forkful of gooey, cheesy noodles.

What are the best cheeses for mac and cheese?

When it comes to making macaroni and cheese, using a combination of two or more types of cheese is key to achieving both a big cheesy flavor and a wonderfully creamy texture. For this recipe, we get the best of both worlds by pairing an assertive sharp cheddar with mild-mannered Colby, which is a natural melter, in a ratio of 2-to-1. What’s “best” ultimately depends on your own preference, so think of it like a custom blend: Match a bold-flavored cheese with one that has superb meltability to reach mac and cheese nirvana.

Notes from the Food & Wine Test Kitchen

• Be sure to purchase block cheese for this recipe, not the pre-shredded kind. For the best melt, you’ll want to dice it into half-inch cubes, which won’t clump like grated cheese tends to do.
• Half of the cheese gets stirred into the hot sauce, and the other half is tossed with the pasta and sauce before it’s baked to create tiny pockets of gooey cheese throughout.
• Use warm milk or half-and-half when making the sauce to help prevent lumps and ensure smooth thickening.
• Keep pasta slightly undercooked (about one minute shy of al dente), since it will continue to cook in the oven and absorb sauce.

This recipe was developed by Grace Parisi; the text was written by Breana Killeen.