If you’re craving a cozy, comforting dinner that feels both familiar and a little special, this Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe is exactly the dish to make. It’s creamy, cheesy, and has that toasty crunch on top that will make every bite satisfying. Perfect for a weeknight supper or a casual get-together, you’ll love how the smoky paprika adds just the right touch of warmth and depth to classic mac and cheese.
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Why You’ll Love This Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe
Think of this recipe as your go-to comfort food with a twist. The creamy blend of sharp cheddar and nutty Gruyère melts into every nook of those perfectly cooked elbow macaroni. The smoked paprika brings a gentle smoky warmth without overwhelming the dish. And that crisp breadcrumb topping? It adds a toasty, golden finish that you’ll find irresistible.
- Texture you want: Creamy, chewy pasta with a satisfyingly crunchy topping.
- Flavor that pops: Warm smoked paprika balanced with sharp and mellow cheeses.
- Everyday ingredients: Stuff you probably already have or can easily get.
- Works for any night: Simple enough for busy days but special enough to impress.
Ingredient Spotlight
Let’s talk about the key players in this dish and how to choose the best versions for a flawless Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe every time. The quality of cheese and how you handle the paprika really elevate the whole experience.
- Sharp Cheddar Cheese: Go for a good-quality sharp cheddar for that punchy, classic flavor—avoid pre-shredded to melt smoothly.
- Gruyère Cheese: Adds a creamy nutty note that balances the cheddar’s bite perfectly.
- Smoked Paprika: Use a mild, sweet smoked paprika to add depth without overpowering the cheese.
Seasonality & Sourcing
While mac and cheese is a year-round favorite, using fresh high-quality dairy really makes a difference. Look for local cheeses if you can—they often have richer flavor. Smoked paprika is a pantry staple but select one with a bright color and aroma, stored away from sunlight. Panko breadcrumbs can be found in most grocery stores; choose plain for a light crisp or seasoned if you want an extra flavor kick.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by preheating your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish — this keeps the mac and cheese from sticking and helps the topping crisp beautifully. Cooking the macaroni just right is crucial here: al dente is perfect, so keep an eye on the package instructions and test a piece a minute or two before time is up. One mistake I’d warn you against is overcooking the pasta—it’ll turn mushy later under the sauce and in the oven.
Step 2 — Cook & Build Flavor
In a large saucepan, melt half the butter over medium heat and whisk in flour to make a smooth roux — you’ll want to cook this gently for a couple of minutes until it bubbles without browning, which ensures a silky sauce without the raw flour taste. Slowly whisk in milk and cream, stirring constantly, until thickened nicely, about 5-7 minutes. Add smoked paprika, salt, and pepper now so the flavors marry. Then off the heat, stir in shredded cheddar and Gruyère until glossy and melty. Combine the sauce with the drained pasta, making sure everything is evenly coated.
Step 3 — Finish & Rest
Pour the cheesy pasta into your prepared dish. Melt the remaining butter, toss in panko breadcrumbs until coated, then mix with Parmesan cheese for an extra hit of umami. Sprinkle this all over the top. Bake for 20-25 minutes until the topping is golden and the edges bubble invitingly. For an irresistible golden crust, broil for 2-3 minutes—but don’t walk away, it can burn quickly. Once out of the oven, let it sit for about 5 minutes; this resting lets the sauce thicken just enough for perfect scooping without being runny.
Troubleshooting Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe
If your mac and cheese feels dry, it’s usually a sign of under-saucing — next time, add a splash more milk or cream when making the sauce. Bland flavors often mean not enough seasoning or paprika—give it a pinch more smoked paprika and a little salt to brighten things up. Soggy toppings happen if the breadcrumbs get wet before baking, so be sure to coat them well in melted butter and sprinkle only just before going into the oven.
Pro Tips
From my kitchen to yours, a few insider tips make a big difference with this recipe: balance your heat, timing, and assembly carefully for the best results.
- Heat control: Use medium heat for your roux to avoid browning it too much and producing a bitter flavor.
- Timing window: Don’t let the cheese sauce cool too much before mixing; it should be hot enough to melt the cheeses fully and coat the pasta evenly.
- Make-ahead move: Assemble everything except the breadcrumb topping, cover, and refrigerate. Add the topping and bake when ready.
- Avoid this pitfall: Overboiling pasta leads to mushy mac and cheese; always cook slightly under al dente and finish cooking in the sauce and oven.
Variations & Substitutions
If you want to customize this Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe, I’ve got you covered. Swap Gruyère for fontina or mozzarella for a milder taste. For a dairy-free option, use plant-based milk and shreds, but keep the smoked paprika to keep that smoky depth. If you want a protein boost, stir in crispy bacon or roasted chicken before baking. For a fresh twist, toss in some sautéed mushrooms or spinach in the sauce stage.
Great Debates
One classic debate is butter vs. oil for the roux and breadcrumb topping. I always reach for butter here because it adds richness and melds beautifully with cheese. But you can use neutral oil if you want a lighter version or need a dairy-free option. Also, some argue whether to boil pasta fully or just al dente. I’m firmly in the al dente camp—the pasta continues cooking a bit in the oven, and overcooked pasta can get mushy and fall apart.
Make-Ahead, Storage & Freezing
This Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe stores well in the fridge for 3-4 days tightly covered. Reheat gently in the oven to bring back that crispy topping or microwave portions with a loose cover, stirring halfway. For freezing, assemble without the topping and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, add breadcrumbs fresh, and bake as usual for best texture.
Yield & Conversions
This recipe yields about 6-8 generous servings, perfect for family dinners or potlucks. To double, just use a larger baking dish and increase ingredients proportionally. For smaller portions, halve ingredients and use an 8×8-inch pan. Metric conversions: 450g elbow macaroni, 340g sharp cheddar, 225g Gruyère, 115g butter, 30g flour, 720ml milk, 240ml cream, 120g panko breadcrumbs, 50g Parmesan cheese.
Serving Ideas & Pairings
You can enjoy this mac and cheese star on its own, but a crisp green salad or steamed broccoli on the side cuts through the richness beautifully. A squeeze of fresh lemon or a sprinkle of fresh herbs like parsley brings a lively freshness. For drinks, a light-bodied white wine like Sauvignon Blanc or a crisp cider pairs wonderfully with the smoky depth and creamy texture.
FAQs
Absolutely! While sharp cheddar and Gruyère provide a great flavor combo here, you can substitute with fontina, mozzarella, or Monterey Jack for different flavor profiles and meltability.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through. Adding a splash of milk during reheating helps keep it creamy.
Yes! Assemble the mac and cheese without the breadcrumbs and cover tightly. Refrigerate for up to 24 hours, then add the topping and bake just before serving.
Choose a sweet, mild smoked paprika rather than hot or very smoky varieties to complement the cheese without overpowering. Freshly opened jars offer the best aroma and flavor.
Notes, Tools & Special Equipment
You’ll want a large saucepan with a heavy bottom to make the roux and sauce evenly without burning. A 9×13-inch baking dish is ideal for this recipe. Use a reliable whisk to avoid lumps when adding milk. A good sharp grater for cheese and Parmesan makes prep smoother. If you have a small oven-safe thermometer, it can help check that your mac and cheese is piping hot—aim for at least 165°F internally before serving.
PrintPrintable Recipe 📖
Smoked Paprika Mac and Cheese with Panko Breadcrumb Topping Recipe
A classic creamy baked macaroni and cheese featuring a blend of sharp cheddar and Gruyère cheeses, smothered in a rich béchamel sauce and topped with a crispy buttery panko and Parmesan breadcrumb crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 16 oz elbow macaroni
Cheese Sauce
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- ½ stick unsalted butter (4 tablespoons), divided
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup whipping cream
- ½ teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
Topping
- ½ stick unsalted butter (4 tablespoons), melted
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking.
- Cook macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Make roux: In a large saucepan, melt half the butter (4 tablespoons) over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden to form the roux.
- Add liquids: Gradually whisk in the whole milk and whipping cream, taking care to avoid lumps. Cook while stirring constantly until the mixture thickens, about 5-7 minutes.
- Season sauce: Stir in smoked paprika, salt, and black pepper to taste.
- Add cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth.
- Combine macaroni and sauce: Taste the sauce and adjust seasoning if needed. Add the cooked macaroni and stir until evenly coated.
- Prepare topping: Melt remaining butter in a small saucepan and mix in panko breadcrumbs until coated. In a bowl, combine this breadcrumb mixture with grated Parmesan cheese.
- Assemble dish: Pour the macaroni and cheese mixture into the prepared baking dish. Evenly sprinkle the breadcrumb and Parmesan topping over it.
- Bake: Bake in the preheated oven for 25 minutes or until the top is golden brown and sauce is bubbling around the edges.
- Optional broil: For an extra crispy topping, broil the dish for 2-3 minutes watching carefully to avoid burning.
- Rest and serve: Remove from oven and let the dish rest for a few minutes before serving to allow the sauce to set.
Notes
- Use whole milk and whipping cream for a rich, creamy sauce; substitute with reduced-fat dairy for a lighter version.
- Mixing sharp cheddar with Gruyère gives a balanced sharpness and meltability.
- If you prefer a gluten-free option, use gluten-free pasta and gluten-free flour for the roux.
- The breadcrumb topping can be made ahead and stored in the fridge until ready to use.
- Make sure to watch the broil step closely to prevent burning the breadcrumbs.
- Allowing the dish to rest helps the sauce thicken and makes serving easier.
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