The Ultimate Baked Mac and Cheese with Crispy Cornflake Topping
This baked mac and cheese features a rich cheese sauce, tender pasta shells, and a crispy, buttery cornflake topping. A comfort food classic with a flavorful twist.
Ingredients
Mac and Cheese:
- 1 lb shell pasta
- 5 tbsp butter
- 1/3 cup flour
- 4 cups warmed milk
- 1/2 tbsp Dijon mustard
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 7 cups shredded cheese 4 cups cheddar, 1 cup Monterey Jack, 1 cup Gruyère, 1 cup gouda. I ended up mixing all that cheese together to make a blend. Reserve 1.5 cups for layering
- 1/2 tsp paprika
- Salt and pepper to taste
Cornflake Topping:
- 3 tbsp butter
- 2 cups crushed cornflakes
- 2 tsp fresh thyme
- 1/4 cup Parmesan
- Pinch of salt
Instructions
- Cook pasta in salty water until al dente so it can finish cooking in the oven.
- Melt butter, whisk in flour, and slowly add warmed milk to make a roux. Simmer to thicken.
- Stir in mustard, nutmeg, paprika, and salt.
- Add all but 1.5 cups of the shredded cheese gradually until melted and smooth.
- Toss cheese sauce with pasta.
- Layer half the mac and cheese in a 9 x 13 pan, sprinkle with reserved 1.5 cups of cheese, then top with remaining mac.
- Melt butter for topping, add cornflakes, thyme, Parmesan, and salt. Toast lightly.
- Spread topping over mac.
- Bake at 350°F for 30 minutes until golden and bubbly.
Video
Notes
Doubling Notes:
I doubled this for my friendsgiving but it made A LOT. I managed to put it all into my largest baking dish. I also doubled the cornflake crust but since I put it all into one dish, I had more cornflake crust then I needed.
