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.
Equipment
- Large pot
- Colander
- Large saucepan or Dutch oven
- Whisk
- 9x13-inch baking dish
- Medium mixing bowl
- Cheese grater
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
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 minCooking 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 minDo 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 minAdding 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 minAlways 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 minIf 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
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.