Mac and Cheese With Breadcrumb Topping

Baked Macaroni and Cheese
TheCrimsonMonkey / Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
524 Calories
33g Fat
34g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 524
% Daily Value*
Total Fat 33g 42%
Saturated Fat 19g 96%
Cholesterol 93mg 31%
Sodium 969mg 42%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Total Sugars 8g
Protein 23g
Vitamin C 1mg 3%
Calcium 591mg 45%
Iron 2mg 9%
Potassium 303mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic macaroni and cheese recipe gets its bold flavor from sharp cheddar cheese and its umami (the fifth category of taste) from Worcestershire sauce. Buy the cheese in a block and grate it at home for the best result; bags of pre-shredded cheese contain cornstarch, which inhibits smooth melting. The breadcrumb topping adds a toasty crumble, and you can give it even more character by tossing the breadcrumbs with fresh garlic butter. Serve this alongside a simple green salad for an easy weeknight dinner or bring it to a backyard barbecue for a crowd-pleasing side dish.


  • 6 tablespoons (3 ounces) unsalted butter, divided

  • 1/4 cup all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon dry mustard

  • 1/4 teaspoon freshly ground black pepper

  • 3/4 teaspoon Worcestershire sauce

  • 3 cups milk

  • 1 small onion, grated

  • 12 ounces sharp cheddar cheese, shredded

  • 8 ounces elbow macaroni, cooked until not quite done, drained

  • 3/4 cup soft breadcrumbs

  • 1 teaspoon minced garlic, optional

Steps to Make It

  1. Preheat the oven to 375 F. Butter a 3-quart casserole dish.

  2. In a saucepan over medium-low heat, melt 4 tablespoons of butter. Stir in flour, dry seasonings, and Worcestershire sauce. Cook, stirring constantly, for 1 to 2 minutes. Gradually stir in the milk; continue to cook, stirring frequently, until the mixture becomes thick and smooth. Remove the pan from the heat.

  3. Stir in the grated onion and cheese.

  4. Pour the macaroni into the casserole dish.

  5. Pour the sauce over the macaroni and gently mix to blend.

  6. Melt the remaining 2 tablespoons of butter in a small heavy saucepan and sauté the minced garlic, if desired, in it for 1 minute. Toss the butter with the breadcrumbs and spread them evenly over the macaroni.

  7. Bake for 30 minutes, or until the mixture bubbles and the crumb topping turns golden brown.