Crispy Topped Mac ‘n’ Cheese

Crispy Topped Mac ‘n’ Cheese

This crispy topped mac ‘n’ cheese will make your mouth water with the goodness of cheesiness. It’s not complicated and doesn’t take many steps to make; it will be all worth it for this amazing dish!

So, why this Mac n Cheese?

Simply because you can get a crispy crunch in each bite of cheesiness. Sure the “one pot” of mac n cheese is good too especially if you’re in more of a hurry. But, just two more steps and you can get the perfect, crispy topped mac ‘n’ cheese. 

Now, no more talking, we got some cookn’ to do!

Ingredients:

• 6 Tbsp butter

• Half onion, chopped

• 3 cloves garlic, minced

• ½ cup flour

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• ½ tsp black pepper

• 1 tbsp dried parsley

• 2 cups Chicken Broth

• 2 cups whole milk

• 3-3.5 cups cheddar cheese, plus more

• ½ cup fresh parmesan cheese, plus more

• 1 pound ground beef

• 16 oz elbow macaroni, cooked

• ½ cup bread crumbs
• 2-3 slices of bacon, cooked till crispy, chopped (optional)

Instructions:

• Preheat the oven to 400 degrees, lightly oil a 9×13 dish

• In a skillet, cook the beef, add some: salt, pepper, garlic powder and onion powder to taste then set aside

• In a medium saucepan, melt the butter on low to medium heat. Toss the onion and garlic in, and cook until they start to become soft. Measure out the milk and broth and heat up till it’s warm to touch. This will make making the sauce quicker.

• Add the flour, whisking as you go, so it doesn’t stick. Let cook for a minute and add all of the seasonings; add the warm liquid slowly and keep whisking. Once it’s bubbling all around the edge, take it off the heat and add the cheeses and ground beef. Stir till combined, it should be pretty thick and cheesy.

• In a 9×13 greased dish, pour half of the noodles in, then about half of the sauce, mix together. Keep adding noodles then mix, until it’s both sauce and noodles are gone.

• Once everything is leveled, sprinkle some more cheddar, parmesan, and bacon (if you’re using) over the top till covered to your liking; then add the bread crumbs to the top

• Put this casserole of cheesiness in the oven for 15-20 minutes at 400 degrees

Chicken Broth vs. Milk

I like to use both chicken broth and milk in my cheese sauces. I have found it still to be really creamy even though it’s not completely milk. I do this to cut down the amount of dairy I eat and the amount of milk I use.

You can use any kind of milk in the sauce, but it will change the flavor and probably consistency (but can’t say for sure since I haven’t tested them all).

But, if you want to use all milk, go for it! Or if you want to use all chicken broth, that could work too. I have made alfredo sauce with all chicken broth before and it was super tasty! 

Notes:

• Warming the liquids before adding to the roux (mixture of fat and flour), will help the sauce to bubble around the edge faster. You still can add cold liquid, but adding cold to a warm roux will just take longer to bring those bubbles.

• If you don’t have fresh parmesan for the sauce, that will be fine. The sauce will be still super cheesy and tasty. But I do recommend putting it on the top at least, as that’s part of the perfect crunchy top.

• To get even more crispiness, leave it in the oven with it off for 10-15 minutes, it helps it just settle in. I don’t know how it works, but I’ve tested it, and always comes out more crispy!

• A tasty addition to the dish is bacon! Cook the bacon till crispy, then add it when you’re sprinkling the cheese on top.

• Crackers are another option instead of bread crumbs! They are more buttery, but tend to get soggy.

Here’s a printable version if you need!

Now, take a giant spoonful and enjoy the crunch in each bite!

~Becky 🙂