American · main

Baked Mac and Cheese with Crispy Breadcrumb Top

Baked Mac and Cheese with Crispy Breadcrumb Top reads richness 6.5, umami 6.4 and salinity 5.5 on Palate's 0–10 flavor X-ray — a American main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.2 / 10
• Sweet & Fruity — 1.7 / 10
• Sour & Bright — 0.8 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 7.3 / 10
• Aromatic & Spice — 3.0 / 10

The measured notes (of 18)

Richness 6.5 · Umami 6.4 · Salinity 5.5 · Heat 2.8 · Funk & Ferment 2.7 · Nutty 2.5 · Warm Spice 1.9 · Sweetness 1.7 · Bitterness 1.4 · Sourness 0.8 · Earthy 0.7

What's in it (12)

• macaroni — 454 g
• salt — 5 g
• unsalted butter — 68 g
• bread crumbs italian style — 237 g
• all-purpose flour — 30 g
• regular milk — 710 g
• mustard powder — 5 g
• cayenne pepper — 1 g
• sharp white cheddar — 227 g
• monterey jack and pepper cheese — 227 g
• parmesan cheese — 28 g
• freshly ground black pepper — 3 g

Time & effort: about 46 min (41 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 300.3 kcal, 21 g protein, 6.7 g fat, 44.6 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of water to a boil and stir in 1 teaspoon kosher salt. Add the macaroni and cook until just shy of al dente, about 1 minute less than the package directs (it will finish cooking in the oven); drain well and set aside.
2. While the water heats, melt 2 tablespoons of the butter in a small skillet over medium heat. Add the panko and stir constantly until deeply golden and toasted, 3-4 minutes. Transfer to a bowl and set aside off heat.
3. Preheat the oven to 375°F and butter a 9x13-inch baking dish with 1 tablespoon of the butter.
4. In the same pot used for the pasta, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, until it smells nutty and turns pale gold, about 1-2 minutes.
5. Slowly whisk in the warm milk, a third at a time, whisking out any lumps before adding more. Bring to a gentle simmer, whisking often, until thickened enough to coat the back of a spoon, 4-5 minutes.
6. Off heat, whisk in the dry mustard, cayenne, and black pepper. Add the cheddar, Monterey Jack, and Parmesan a handful at a time, whisking until each addition melts smoothly before adding the next.
7. Taste the sauce and season with additional salt if needed. Fold in the drained macaroni until every piece is coated in sauce.
8. Pour the mac and cheese into the prepared baking dish and spread into an even layer. Scatter the toasted panko evenly over the top.
9. Bake until the sauce is bubbling at the edges and the top is deep golden brown, 18-20 minutes.
10. Let rest 5 minutes before serving so the sauce sets enough to hold its shape on the spoon.

Dishes with a similar flavor shape

• Three-Cheese Baked Mac and Cheese with Broccoli — American
• Macaroni and Cheese (Baked) — Southern
• Broccoli Cheddar Baked Pasta — American
• Cotoletta alla Petroniana — Italian · Emilia-Romagna
• Cacio e Pepe — Italian

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.