Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe

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Cozy Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe, Made Simple

There’s something truly comforting about a warm, cheesy bowl of mac and cheese, especially when it’s baked to golden perfection with a toasty, crispy breadcrumb topping. I love how this Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe balances indulgence with a subtle smoky warmth that keeps it interesting bite after bite.

Whether it’s a weekend treat or a side for a family gathering, this recipe never fails to bring cozy vibes and satisfied smiles. You’ll find that the rich cheese sauce clings beautifully to the tender elbow macaroni, while the buttery, Parmesan-studded crumbs add just the right crunch.

Let me walk you through how to make this dish come alive in your kitchen — it’s easier than you think, and the payoff is pure comfort food magic.

Ingredient Lowdown

• Elbow macaroni (16 oz): The perfect shape to hold onto that creamy, cheesy sauce.
• Sharp cheddar cheese (3 cups): Provides that classic tang and punch of flavor you expect in mac and cheese.
• Gruyère cheese (2 cups): Adds a buttery, nutty richness that deepens the overall cheese profile.
• Unsalted butter (1 stick, divided): Creates a silky roux and coats the breadcrumbs for toasty crunch.
• All-purpose flour (1/4 cup): Thickens the sauce into a luscious base.
• Whole milk (3 cups) & whipping cream (1 cup): Together, these give the sauce a dreamy, velvety texture without heaviness.
• Smoked paprika (1/2 teaspoon): Infuses a subtle smoky warmth that transforms simple mac and cheese into something special.
• Salt and pepper: Essential for balancing flavors and bringing the sauce alive.
• Panko breadcrumbs (1 cup): Delivers ultra-crisp topping contrast.
• Grated Parmesan cheese (1/2 cup): Boosts umami and enriches the breadcrumb crust with salty depth.

Set Up for Success

Before diving in, make sure you have all your ingredients measured and ready—this classic mise en place step prevents scrambling. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish so your mac and cheese bakes evenly and releases easily.

Step-by-Step: Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe

1. Cook the macaroni al dente. Boil your pasta just until it’s tender but still firm to the bite—usually a minute or two less than package instructions. Drain well and set aside so it’s ready to soak up the sauce without getting mushy.
2. Make the roux and cheese sauce. In a large saucepan over medium heat, melt 4 tablespoons (half the stick) of butter. Whisk in the flour and stir continuously for 1–2 minutes until the mixture bubbles and turns a light golden hue — this step builds flavor and thickening power.
3. Whisk in milk and cream gradually. Slowly add the whole milk and whipping cream, whisking constantly to prevent lumps. Keep the heat medium, stirring until the sauce thickens into a smooth, velvety base, about 5–7 minutes. You’ll know it’s ready when it coats the back of a spoon nicely.
4. Add smoked paprika, salt, and pepper. Stir in the smoked paprika to infuse that gentle smokiness. Taste test and season with salt and freshly cracked pepper—the right seasoning is crucial to highlight the cheese’s natural depth.
5. Remove from heat and melt in cheeses. Off the heat, stir in the shredded sharp cheddar and Gruyère until fully melted and silky smooth. This prevents the cheese from getting grainy and keeps your sauce luxuriously creamy.
6. Combine macaroni and cheese sauce. Fold the cooked pasta gently into the sauce, making sure every elbow noodle is embraced by that luscious cheese mixture.
7. Transfer to prepared baking dish. Pour your cheesy macaroni into the greased dish, spreading it evenly for uniform baking.
8. Prepare crispy Parmesan breadcrumb topping. In a small saucepan, melt the remaining 4 tablespoons of butter. Toss the panko breadcrumbs in the melted butter until they’re fully coated, then transfer to a bowl and mix in the grated Parmesan cheese.
9. Sprinkle breadcrumb mixture evenly. Evenly distribute the buttery Parmesan crumbs over the macaroni to form a golden, crunchy crust.
10. Bake until bubbly and golden. Slide the dish into your preheated oven and bake for 20–25 minutes. You’ll see the tops turn a gorgeous golden brown, and the sauce will bubble invitingly around the edges.
11. Optional broil for extra crispiness. If you love an extra crunch, broil the mac and cheese for 2–3 minutes at the end, watching it closely to avoid burning.
12. Let it rest, then serve. Allow the dish to sit for a few minutes before diving in—this resting time helps the sauce thicken slightly, making serving neater and flavors more harmonious.

Flavor Twists for Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe

• Add cooked, crumbled bacon or pancetta to the cheese sauce for a smoky, savory boost.
• Stir in sautéed mushrooms or caramelized onions to add earthy depth to the creamy base.
• Swap Gruyère for smoked gouda for an even smokier flavor profile that pairs beautifully with the paprika.
• Mix in chopped fresh herbs like thyme or chives right before baking for bright, fresh notes.
• For a spicy kick, blend in a dash of cayenne pepper or chopped jalapeños.
• Top with crushed nuts like toasted pecans to add another layer of delightful texture contrast.

Storage & Make-Ahead Tips

• Refrigerate leftovers: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for best texture retention.
• Freeze for later: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Make-ahead assembly: Prepare the cheese sauce and cooked pasta separately, then combine in your baking dish, cover tightly, and refrigerate overnight.
• Reheat tips: Add a splash of milk or cream when reheating to refresh the sauce and avoid dryness.
• Crisping topping: After reheating, briefly broil to revive the crunchy breadcrumb lid.

Creamy Baked Mac and Cheese with Smoked Paprika and Crispy Parmesan Breadcrumbs Recipe FAQs

• Can I use different pasta shapes? Absolutely — shells, cavatappi, or rotini all hold sauce beautifully. Just adjust cooking time as needed.
• What if I don’t have Gruyère? Swiss or mozzarella can work in a pinch, but Gruyère adds a unique nutty richness that elevates this dish.
• How do I avoid separating cheese sauce? Melt cheese off the heat and avoid overheating. Also, use full-fat cheese for best results.
• Can I make this vegetarian? Yes! This recipe is naturally vegetarian; just use cheese and butter made without animal rennet if preferred.
• Why add smoked paprika? It adds subtle smoky warmth that enriches the flavor without overpowering the cheesy goodness.

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