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    Home » All Recipes » Sides

    Southern Baked Mac and Cheese with Breadcrumbs

    Published: Oct 24, 2019 · Modified: Jan 3, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 135 Comments

    44.3K shares
    Jump to Recipe
    Southern baked mac and cheese with breadcrumbs

    Southern baked mac and cheese with a crunchy, golden brown breadcrumb topping! Made with gruyere and white cheddar cheese. Creamy, cheesy, and comforting!

    spoonful of southern baked mac and cheese with a golden brown breadcrumb topping

    Southern baked mac and cheese is one of my favorite comfort meals to make. It's creamy and loaded with tons of gruyere and white cheddar cheese. The breadcrumb topping adds tons of crunchy texture and buttery flavor! I use two different kinds of cheese in this baked mac and cheese but this recipe is versatile and can be made with different kinds of cheese. More on this below!

    spoonful of southern baked mac and cheese with a golden brown breadcrumb topping

    When making this southern baked mac and cheese, I recommend buying blocks of cheese and grating this using a food processor with the grater attachment. The cheese is fresher and it's way more cost effective than buying pre-shredded cheese. But you can definitely use pre-shredded cheese and your mac and cheese will still taste delicious!

    spoonful of southern baked mac and cheese with a golden brown breadcrumb topping

    Variations on Southern Baked Mac and Cheese

    • Add protein
      • precooked chicken or pork
      • smoked sausages
      • ham
    • Add veggies
      • sautéed onions and peppers
      • roasted garlic
      • peas
      • diced carrots
      • mushrooms
    • Toppings
      • panko or regular breadcrumbs
      • fried crunchy onions
      • bacon
      • pepperoni
      • more shredded cheese
    • Spicy Mac and Cheese
      • cayenne pepper powder
      • smoked paprika
      • ancho chili powder
      • chopped jalapenos
    spoonful of spicy baked mac and cheese with a golden brown breadcrumb topping

    The Best Kind of Cheese to Use in Southern Baked Mac and Cheese:

    The best cheese combination for mac and cheese is to use at least two types of cheeses - one for melting and creaminess, another for adding flavor:

    1. Use cheese that's extra creamy and melts smooth. These are usually younger cheeses that haven't been aged too long (though there are some exceptions to this). Examples of this are gruyere, harvarti, fontina, Swiss cheese.
    2. Use cheese that adds a lot of flavor - sharp cheddar, parmesan, pecorino, blue cheese, provolone.

    For this recipe for southern baked mac and cheese, I used a creamy gruyere and a sharp white cheddar. Gruyere cheese is a creamy, mild cheese that is excellent for melting into sauces. But gruyere's flavor lacks sharpness and tang. To add more cheesy flavor, I used a sharp white cheddar. This combination was perfect in this mac and cheese!

    • bowl full of shredded gruyere cheese
    • shredded white cheddar cheese in a dish

    What type of pasta is used in mac and cheese?

    For mac and cheese, you want to use a pasta shape that's able to hold onto the mac and cheese sauce. Choose one with lots of texture, ridges, and grooves. A great example of this is cavatappi pasta. You can see in the photo below, the shape of the pasta allows it to hold onto a lot of sauce. Other good pasta shapes to use in mac and cheese are elbow macaroni, shells, fusilli, penne, or bowtie.

    cavatappi pasta on a white background

    How to Make Southern Baked Mac and Cheese

    ingredients for mac and cheese including shredded cheese, butter, flour, and milk

    How to Make Mac and Cheese Sauce

    Start with Roux

    Roux is a butter and flour mixture used to thicken up sauces. It's the base of a good mac and cheese. You don't want your roux to get too dark so keep the heat low enough to keep this a pale yellow color. Note: darker roux is traditionally used for gumbo and etouffee.

    • melting butter in a pot
    • making a roux in a pot

    Make a Bechamel Sauce

    Once the roux is ready, slowly drizzle in warm milk. This is important because it will help you avoid lumps. I also recommend using a whisk at this point to make sure you get a smooth sauce. Once the milk is added to the roux, it's called a bechamel sauce and it's now ready for the cheese.

    making a bechamel for mac and cheese sauce

    Make a Mornay Sauce aka Mac and Cheese Sauce

    Now that you have the bechamel sauce, turn off the heat and add in the shredded cheese. Once you add cheese to the bechamel sauce, it's called a mornay sauce, otherwise known as mac and cheese sauce. At this point, if you want spicy mac and cheese, you can add a dash of cayenne powder or finely chopped jalapenos to the sauce. I added a half teaspoon of cayenne and lots of freshly cracked black pepper. It definitely added a kick but it wasn't overwhelmingly spicy as we didn't want to make an overly spicy mac and cheese.

    • shredded cheese added to bechamel for mac and cheese sauce
    • mac and cheese sauce being stirred in a pot
    • mac and cheese sauce being stirred in a pot

    Pour your gruyere mac and cheese sauce on top of your slightly undercooked pasta and stir it together until the sauce completely covers your pasta.

    • mac and cheese sauce being poured onto pasta
    • mac and cheese sauce mixed in with pasta

    Top it with extra shredded cheese and toasted butter breadcrumbs for some crunchy texture, then bake it in the oven. If your breadcrumbs start to get too dark, cover it with foil and continue baking.

    • shredded cheese on top of mac and cheese
    • breadcrumbs on top of mac and cheese

    Your southern baked mac and cheese should have a crunchy golden brown breadcrumb topping sitting on top of a layer of gooey, melted cheese. Underneath will be perfectly cooked pasta covered in a rich, creamy gruyere sauce. The perfect gruyere mac and cheese!

    casserole dish with Southern Baked Mac and Cheese with Breadcrumb topping

    This gruyere mac and cheese makes the perfect side for the holidays! We've been making this for Thanksgiving and Christmas for 6 years and our friends and family request it every time!

    spoonful of baked gruyere mac and cheese with a golden brown breadcrumb topping

    How to Reheat & Store Leftovers

    Store leftovers in an airtight container and store in the fridge for up to 5 days. This also freezes well and can be kept in the freezer for 1 month.

    To reheat, place your mac and cheese in an oven safe dish and reheat at 350 degrees until the cheese starts to melt. You may need to cover the top with foil so the breadcrumbs don't burn. You can also microwave for 1 minute at a time until the cheese starts to melt.

    spoonful of baked gruyere mac and cheese with a golden brown breadcrumb topping

    I hope you enjoy this recipe for southern baked mac and cheese with breadcrumbs! Please share, rate, and comment below. I’d love to hear from you!

    Don’t forget to subscribe to my newsletter for recipe updates and occasional kitchen tips and tricks! Also come find me on Pinterest, Facebook, Instagram, and Twitter. Stop by and leave me a message! I love reading your comments!

    Thanks so much for stopping by!

    Jamie

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    *This post may contain affiliate links which means any purchases made through my link pay out a small commission without any extra cost to you. All opinions are my own and I only recommend products that I know, personally use, and trust. For more information, please see my Privacy Policy. 

    spoonful of southern baked mac and cheese with a golden brown breadcrumb topping

    Southern Baked Mac and Cheese with Breadcrumbs

    Southern baked mac and cheese with a crunchy, golden brown breadcrumb topping! Made with gruyere and white cheddar cheese. Creamy, cheesy, and comforting!
    5 from 384 votes
    Pin Share Print
    Prep Time 25 mins
    Cook Time 30 mins
    Total Time 55 mins
    Course Main Course, Sides
    Cuisine American
    Servings 12 people

    Equipment

    • Casserole Pan

    ☑ Ingredients
     

    • 1 lb cavatappi pasta

    Mac and Cheese Sauce:

    • 6 Tablespoons butter
    • 6 Tablespoons all purpose flour
    • 4 cups whole milk - warmed up in the microwave
    • 1 cup diced yellow onions - (optional)
    • 16 oz gruyere cheese - shredded
    • 8 oz white cheddar cheese - shredded
    • salt and pepper to taste

    Breadcrumb Topping:

    • 5 Tablespooons butter
    • 2 cups breadcrumbs - use panko bread crumbs for a flakier crust

    Optional spices:

    • ½ teaspoon cayenne powder - add more or less depending preference
    • 2 teaspoons truffle oil
    Prevent your screen from going dark

    Instructions
     

    • Preheat your oven to 375 degress F.
    • Boil the cavatappi pasta according to the directions but take it out and drain 1 - 2 minutes early. The pasta will further cook when it's baking in the oven so we do this to avoid overcooking the pasta.

    Mac and Cheese Sauce

    • Make the roux: Melt the butter in a pot over medium heat. Once it's melted, add in the flour and stir quickly using a flat spatula. Make sure to scrape the bottom and sides and continue stirring for 3 minutes. Make sure the roux doesn't get dark and stays a pale yellow color.
    • Make the bechamel sauce: Slowly drizzle in the warm milk into the pot while stirring vigorously with a whisk. Add in the diced onions at this time. Stir continuously for about 5 - 7 minutes until the roux and milk have combined and the sauce has thickened. Make sure to scrape the bottom and sides. The bechamel should be thick enough to coat the back of a spoon.
    • Add the cheese: Turn off the heat and add ¾ of the gruyere and cheddar cheese to the pot. The rest will be used on top of the mac and cheese. Stir the sauce and cheese together until the cheese has fully melted. At this time, you can taste for salt and pepper. You may not need any depending on the saltiness of your cheese. Add in cayenne powder if you prefer a little spice.
    • Add your cooked pasta to a baking dish and pour the sauce over the pasta. Mix it well until the pasta is completely covered. Top with the remaining ¼ shredded cheese.

    Breadcrumb Topping:

    • Melt the butter in a pan and then add the breadcrumbs and toss together until the breadcrumbs are evenly coated. Add in the optional truffle oil at this time.
    • Spread the breadcrumbs evenly on top of the shredded cheese.
    • Bake the mac and cheese on the center rack in the oven for 30 - 35 minutes. If the breadcrumbs start to get too dark, cover the mac and cheese with foil and turn down the heat to 350.

    ✎ Recipe Notes

    Make ahead instructions:
    • Mix the pasta with the cheese sauce and add it to your baking dish, leaving out the shredded cheese and breadcrumb topping.
    • Let it cool, cover tightly, and store it in the fridge for up to 2 days.
    • When you're ready to bake, add the shredded cheese and breadcrumb topping and bake at 375. It's ready when the edges are bubbly.
    • Note: Chilled mac and cheese may take longer to bake than the time listed in the recipe. If you need to bake it longer, you may need to cover the top with foil towards the end to prevent the breadcrumbs from burning.
    For this recipe, I used a casserole pan that measures about 14.5 x 12 x 2.5 inches (length x width x height). 
    Reheating instructions:
    • Preheat your oven or toaster oven to 350 degrees F. Reheat until the mac and cheese is warmed through and the breadcrumb topping has crisped up again. If desired, you can add more breadcrumbs before reheating  for more crunchy texture.
    • If you find the cheese sauce has separated or to be dry, you can mix in a tablespoon of milk per serving and stir gently to combine.
    You can also microwave the leftovers but the breadcrumbs won't crisp up like in the oven. Add a tablespoon of milk per serving and stir to combine. Microwave for 45 seconds to 1 minute at a time until warmed through. 

    Nutrition

    Calories: 566kcal | Carbohydrates: 48g | Protein: 26g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 86mg | Sodium: 466mg | Potassium: 280mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Calcium: 653mg | Iron: 2mg
    Tried this recipe?Let us know how it was and give it a 5 star rating! Tag @drivemehungry to show off your creations! I love seeing your photos!

    *Nutritional information is an estimate, calculated using online tools.

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    44.3K shares

    Reader Interactions

    Comments

    1. Irene

      December 22, 2021 at 3:59 pm

      5 stars
      A classic dish done right - we love this recipe. It is one we have made over and over. The family loves it! I make it in advance often and follow your reheating instructions and it always works perfectly. The breadcrumb topping is SO good, crispy and delicious.

      Reply
      • Jamie

        December 23, 2021 at 2:13 pm

        Thanks for sharing Irene! That makes me so happy to hear! It's great for the holidays!

        Reply
    2. Lisa

      December 03, 2021 at 2:28 pm

      5 stars
      Everyone in my family loves this decadent recipe! It's so good for leftovers too!

      Reply
    3. Nancy

      December 03, 2021 at 8:31 am

      5 stars
      My family LOVED this for Thanksgiving! There were literally no leftovers. We added half the onions and a bit of bacon. Thanks for the lovely recipe. I'm making this again for Christmas, so excited!

      Reply
      • Jamie

        December 23, 2021 at 2:11 pm

        That's great to hear Nancy, thanks for trying the recipe! Our family always makes this for Thanksgiving and Christmas too!

        Reply
    4. Steph

      November 29, 2021 at 11:00 pm

      Okay this is the best mac and cheese we've had and we'll be making it for Thanksgiving every year. It came out so cheesy and creamy. I added an extra half cup of shredded cheese on top and it had that melted cheese pull right out of the oven. We finished the whole thing!

      Reply
      • Jamie

        December 23, 2021 at 2:23 pm

        That's great to hear Steph! We always make this for Thanksgiving and Christmas at our house! Great idea adding extra cheese on top!

        Reply
    5. Nicole

      November 29, 2021 at 5:43 pm

      5 stars
      oooooh yeah! this is so perfect. The bread crumbs were amazing on top!

      Reply
    6. Heidy

      November 29, 2021 at 5:17 am

      5 stars
      I love a good authentic mac and cheese---I also love a variation of Southern mac and cheese---Heck, I just love mac and cheese. This variation was extremely tasty, and I would definitely make it again!!!!

      Reply
      • Jamie

        December 23, 2021 at 2:07 pm

        Thanks for trying the recipe Heidy! So happy you loved it!

        Reply
    7. Kat

      November 27, 2021 at 7:56 am

      5 stars
      This came out AMAZING!! I love how this is baked and sooo cheesy!

      Reply
    8. Linda

      November 17, 2021 at 5:15 pm

      5 stars
      Absolutely amazing! I need to get a food processor!!!
      I think I’ll half the Panko topping next time, but their will definitely be a next time!!

      Reply
      • Jamie

        December 23, 2021 at 2:04 pm

        Thanks Linda! So glad you enjoyed it and will be making it again!

        Reply
    9. GUNJAN C Dudani

      August 02, 2021 at 7:28 am

      5 stars
      such a comforting dish especially I like the idea of bread crumbs to give it a crunch. Looks beautiful and delectable too.

      Reply
    10. Marisa F Stewart

      June 20, 2021 at 6:51 am

      5 stars
      We had your Southern Baked Mac and Cheese with our Ribs the other night. OMG!! We had the whole family over and they were a huge hit. So much so I thought someone had cleaned the casserole dish. There wasn't a crumb left. We'll be using your recipe from now on.

      Reply
      • Jamie

        July 02, 2021 at 4:02 am

        Thank you Marisa! I'm so happy to hear that. Thanks for sharing! 🙂

        Reply
      • Alexandra Toland

        November 21, 2021 at 12:52 pm

        5 stars
        Heeey! I am wondering what brand of cheeses you use? Thanks so much!

        Reply
    11. veenaazmanov

      June 16, 2021 at 11:50 pm

      5 stars
      This was a delicious treat for my family this weekend. They loved it. Cheesy and creamy and crunchy too. I love your recipe. Thanks.

      Reply
    12. Kate

      June 12, 2021 at 8:29 am

      5 stars
      I love it that you kept the recipe simple but still flavorful. We absolutely loved this.

      Reply
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