The Best Homemade Macaroni and Cheese with Breadcrumbs Recipe
This amazing, cheesy homemade macaroni and cheese recipe is the best recipe topped with crunchy breadcrumbs for the ultimate finish.
Ingredients
- 16 oz elbow macaroni pasta cooked
- 1 tbsp extra virgin olive oil
- 3 tbsp Miyoko's butter or butter of your choice
- ⅓ cup all-purpose flour
- 3 cups Ripple unsweetened pea milk or milk of your choice (see notes below)
- 1 cup Silk Dairy-Free Heavy Whipping Cream or heavy whipping cream of your choice
- 4 cups sharp cheddar cheese or non-dairy alternative
- 2 cups Gruyère cheese
- 2 tbsp Miyoko's butter melted
- ½ cup Parmesan cheese, shredded or non-dairy alternative
- ¼ tsp paprika
- salt and pepper to taste
Instructions
- Preheat oven to 350°F. Lighly grease a 3 or 4 quart baking dish and set aside.
- Combine shredded cheeses in a large mixing bowl and set aside.
- Cook the pasta 1 minute shy of al dente according to the package instructions. Remove from heat, drain and place in a large bowl.
- Drizzle pasta with olive oil and set aside.
- Melt butter in a dutch oven, deep saucepan or stock pot.
- Whisk in flour over medium heat and continue whisking for 1 minute until bubbly and golden brown.
- Gradually whisk in milk and heavy whipping cream until smooth. Continue whisking until bubbles surface. Continue whisking and cooking for another 2 minutes. Add salt and pepper.
- Add 2 cups of shredded cheese and whisk until smooth. Add another 2 cups of shredded cheese and continue whisking until smooth. The sauce should be nice and thick.
- Stir in the pasta and coat with the sauce. The pasta should be fully coated with the cheese sauce.
- Pour half of the macaroni and cheese into the baking dish. Add the remaining 2 cups of shredded cheese and then add the remaining macaroni and cheese on top.
- In a small bowl, combine panko breadcrumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Notes
What type of milk can I use for this recipe?
Using this recipe, I recommend using Ripple milk, or cashew milk for it's creamy texture. I don't recommend coconut milk as it will change the flavor of the macaroni and cheese to a sweet flavor, which doesn't taste good in my opinion. If you are looking for other milk options, you can use regular whole milk instead.What types of non-dairy cheese can I use in this recipe?
If you prefer to make this recipe vegan or dairy-free, you can use any plant-based cheese of your choice. My favorite brand of plant-based parmesan cheese is Follow Your Heart, as it is the closest flavor to real parmesan cheese. You can find sharp cheddar cheese, parmesan and many other variations for this recipe by many different brands. The choices are endless!Nutrition
Calories: 560kcalCarbohydrates: 35gProtein: 23gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 94mgSodium: 575mgPotassium: 167mgFiber: 1gSugar: 4gVitamin A: 1221IUVitamin C: 1mgCalcium: 628mgIron: 1mg
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