Crumb-Topped Macaroni and Cheese

Post Updated: September 9, 2020

Homemade Macaroni and Cheese is definitely a favourite in our house.  Not only is it one of the meals that everyone loves but it's easy, tasty, and oh-so-cheesy.  You can't go wrong with cheesy goodness. I make it so often that I no longer need the recipe and I'm apparently not the only one.  I found this recipe waaay back in 1995 in a Milk Calendar that I got in the mail.  Apparently since then this dish has become one of the all-time favourite Milk Calendar recipes.  Glad to see my fellow Canadians have the same love of all things cheesy as the Baking Bookworm Family does. 

And what's not to love?  It's Mac 'n' Cheese. Total comfort food! Over the years I've made some changes in how I prepare this dish. I prefer it right off the stove-top if I'm not adding the bread crumbs. If I do opt for bread crumbs (they bring this dish to a whole other level), instead of putting the casserole into the oven for 20-30 minutes (which can dry out the cheesy sauce a bit), I broil the casserole (watching the whole time) until the breadcrumb mixture gets lightly browned. It takes only a couple of minutes and then this dish is on the table for my kids to inhale.

You could also try adding a bit of zip by using Jalapeno flavoured cheese or adding some Cajun spice to your breadcrumb topping. I've also replaced the Cheddar cheese with old white Cheddar and it was reaaaallly good!  

This is an easy and very versatile dish that just screams comfort food.  I hope you and yours enjoy this dish as much as we do.

Crumb-Topped Macaroni and Cheese

2 cups elbow macaroni, uncooked
1/4 cup butter or margarine
1/4 flour
1/2 tsp salt
1/4 tsp pepper
1 tsp dry mustard
1 tsp Worcestershire sauce
2 cups milk
2 cups old cheddar cheese, grated

Crumb Topping
3 tbsp butter or margarine, melted
1/2 cup dry breadcrumbs
1 tsp garlic powder

fresh ground pepper and salt -- to taste
1/4 cup fresh Parmesan cheese

Note: There are two methods to cook this mac and cheese. I prefer to pour macaroni and cheese mixture into the prepared pan, top it with the breadcrumb mixture and then broil until the breadcrumbs are lightly browned. This gives a saucier mac and cheese. But if you have time, the baked version is delicious too.

Cook macaroni as directed on package. While macaroni is cooking, melt butter in a large skillet over medium heat. Stir in flour, salt, pepper, dry mustard and Worcestershire sauce. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in grated cheese. Cook, stirring occasionally until cheese has melted. Drain macaroni and add to cheese mixture. Pour into an ungreased 2-quart casserole dish.

To make breadcrumb topping: In a microwave-safe bowl, melt butter. Add breadcrumbs, garlic powder and Parmesan cheese. Mix well. Sprinkle crumb mixture evenly over macaroni.

Broiling Method: Put casserole dish, uncovered, into oven and broil just until the breadcrumb mixture is lightly browned. Keep your eye on it!

Baking Method: Preheat oven to 350F before you begin to cook your macaroni. Bake, uncovered for 20-25 minutes or until crumb topping is browned and macaroni is bubbling.

Source: Milk Calendar 1995