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Everything Bagel Crusted Baked Macaroni and Cheese

A rich, creamy, and indulgent baked macaroni and cheese featuring a classic blend of sharp cheddar and gruyere, finished with a deeply savory and crunchy Everything Bagel seasoned panko crust.

Prep 20 min Cook 30 min Total 60 min Level Intermediate

Serves 8

Ingredients

Pasta

16 ounces Elbow macaroni — Or any short tubular pasta like cavatappi

Cheese Sauce

0.25 cup Unsalted butter — 1/2 stick
0.25 cup All-purpose flour
3 cups Whole milk — Warmed slightly
1 cup Heavy cream — Warmed slightly
4 ounces Cream cheese — Cut into cubes, softened
3 cups Sharp cheddar cheese — Freshly grated
2 cups Gruyere cheese — Freshly grated
1 tablespoon Dijon mustard
1 teaspoon Garlic powder
1 teaspoon Salt — Plus more for boiling pasta water
0.5 teaspoon Black pepper — Freshly cracked

Everything Bagel Crust

1 cup Panko breadcrumbs
3 tablespoons Everything Bagel seasoning
0.25 cup Parmesan cheese — Grated
2 tablespoons Unsalted butter — Melted

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
~5 min
Bring a large pot of salted water to a boil. Cook the macaroni 1 minute shy of the package instructions for al dente. Drain well and set aside.
~10 min
Cooking the pasta slightly less than al dente ensures it won't become mushy when baked in the cheese sauce.
In a medium bowl, combine the panko breadcrumbs, Everything Bagel seasoning, grated parmesan, and 2 tablespoons of melted butter. Toss until the crumbs are evenly coated. Set aside.
~3 min
In a large saucepan or Dutch oven, melt 1/4 cup of butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until lightly golden and bubbly (making a roux).
~3 min
Do not let the roux brown too much; you just want to cook out the raw flour taste.
Gradually whisk in the warmed whole milk and heavy cream. Continue to whisk constantly over medium heat until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes.
~7 min
Adding warm milk prevents lumps from forming and speeds up the thickening process.
Remove the saucepan from the heat. Stir in the softened cream cheese until melted. Then, add the grated sharp cheddar and gruyere cheeses, whisking gently until completely smooth. Stir in the Dijon mustard, garlic powder, salt, and black pepper.
~5 min
Always remove the pot from the heat before adding the cheese to prevent the sauce from breaking and becoming grainy.
Fold the drained macaroni into the cheese sauce until well coated. Pour the mixture into the prepared baking dish.
~2 min
Sprinkle the prepared Everything Bagel panko mixture evenly over the top of the macaroni and cheese.
~1 min
Bake uncovered for 25 to 30 minutes, or until the cheese is bubbling around the edges and the crust is deeply golden brown.
~30 min
If the topping browns too quickly, tent the dish loosely with foil.
Remove from the oven and let rest for 10 minutes before serving. This allows the sauce to thicken and set slightly.
~10 min

Nutrition

680

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

120

Cholesterol (mg)

Equipment

Large pot
Colander
Large saucepan or Dutch oven
Whisk
9x13-inch baking dish
Medium mixing bowl
Cheese grater

Tips & Storage

Grate your own cheese from a block. Pre-shredded bagged cheeses contain anti-caking agents that prevent them from melting smoothly.
For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
If your Everything Bagel seasoning is particularly salty, reduce the added salt in the cheese sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or in a 350°F oven until warmed through. Note that the panko crust may lose some of its crunch upon storing.