Mac and cheese with Seasoned Breadcrumbs
Discover the ultimate mac and cheese with seasoned breadcrumbs! Creamy, cheesy, and topped with a golden, crunchy layer.
Servings 4
Calories 578kcal
Equipment
- Large pot for boiling pasta
- Medium or large saucepan
- Small skillet (for breadcrumb topping)
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander
Ingredients
- 8 ounces short pasta elbows, cavatappi, or shells
- 1 tablespoon olive oil optional, for finishing
- 1 cup packed baby spinach
- 1/2 cup chopped sun-dried tomatoes oil-packed and drained
- 2 tablespoons chopped fresh basil plus more for garnish
Cheese sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 garlic cloves minced
- 1 ¾ cups milk
- 1/2 heavy cream
- 1 ½ cups shredded mozzarella or fresh mozzarella slices, shown in process shots
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried Italian seasoning
- Pinch of crushed red pepper optional
For the Seasoned Breadcrumb Topping:
- 1/2 cup panko breadcrumbs
- 2 tbsp butter melted
- 1/2 tsp garlic powder
- 1 tbsp grated Parmesan cheese
- pinch of dried basil
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the breadcrumb topping: Melt two tablespoons of butter in a small skillet over medium heat. Add the panko, parmesan, garlic powder, and dried basil. Toast for 2-3 minutes until golden, stirring often. Remove from heat.
- Start the cheese sauce: In a large saucepan, melt two tablespoons of butter over medium heat. Add the flour and whisk for 1 minute until smooth and slightly foamy.
- Add the garlic: stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in milk and cream: Slowly whisk in the milk and heavy cream. Continue whisking until the mixture thickens, about 3-4 minutes.
- Add the cheeses: reduce the heat to low. Stir in mozzarella and parmesan until fully melted and the sauce is silky.
- Season it: Add salt, pepper, Italian seasoning, and red pepper flakes (if using).
- Add pasta and Tuscan mix-ins: Stir in the cooked pasta, sundried tomatoes, and spinach. Let the spinach wilt into the sauce for 1-2 minutes. Stir in fresh basil.
- Finish: Spoon into bowls and top generously with breadcrumb topping. Drizzle with a little olive oil if you’d like. Serve immediately.
Nutrition
Calories: 578kcal | Carbohydrates: 63g | Protein: 27g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 953mg | Potassium: 657mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1538IU | Vitamin C: 17mg | Calcium: 530mg | Iron: 2mg