Crunchy Top 3-Cheese Mac & Cheese

Crunchy Top 3-Cheese Mac & Cheese

I’m about to share with you the perfect top for your baked mac & cheese. I love a good crunchy top to my mac & cheese and I’m positive you are going to love this idea! That little extra topping makes this dish so much better.

Crunchy Top!

You may have seen a lot of recipes that call for buttery breadcrumbs, and although that is delicious, I have something better. Inspired by a food truck that I would visit on the regular, I decided to add cheddar squares!

Cheddar squares are crunchy & cheesy making it the ultimate baked mac and cheese.

Crunchy Top 3-Cheese Mac & Cheese

Pasta Options

I use elbow macaroni because that’s what my mom used. You can use whatever pasta you like or have in your pantry. I would suggest using elbow or any kind of corkscrew-type because they hold the most cheese for each bite.

Because I’m a mom now, I also added in lentil pasta. I did half lentil pasta and half regular pasta. This is my way of sneaking in some good stuff. I also just love lentil pasta & my picky eater does too. My favorite brand is Tolerant (not an ad, I just really love them).

Crunchy Top 3-Chese Mac & Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
You can use a 9in-10in cast iron or casserole dish to bake this.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Servings: 8


  • 1 lb Macaroni (elbow or corkscrew)
  • 2 TBSP Butter
  • 2 TBSP Flour
  • 2 cups Milk
  • ½ TBSP Mustard (yellow or dijon)
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Parmesan Cheese
  • 1 cup Shredded Gouda
  • 1 box Cheddar Squares
  • Cooking Spray


  • Preheat your oven to 350F. Spray your cast iron pan or casserole dish with cooking spray and set aside.
  • In a pot of salty boiling water, cook your macaroni according to the package until it is al dente.
  • In a large pot you will want to make the cheese sauce. Over medium heat, melt your butter and whisk in the flour. It should form a wet sand consistency – this is called a roux.
  • Add in your milk and mustard. Whisk until the lumps are gone. Cook for 2-4 minutes until it becomes thick. Stirring occasionally to prevent burning.
  • Take off the heat and stir in the cheeses. Stir until the cheeses are melted and fulling incorporated.
  • Add in your cooked macaroni and stir until evenly distributed.
  • Pour your thick macaroni and cheese mixture into your prepared pan or casserole. Spread around so that it's an even layer.
  • Now you want to add your cheddar squares. Maybe start with a cup or so, I don't think you will use the entire box, but I like my topping to be thick. You can hand crush the squares, use a food processor or in a plastic bag, bang them with a rolling pin. I use my hands because I like the rustic look with both large and small pieces.
  • Place in the oven at 350F for 25 minutes.
Crunchy Top 3-Cheese Mac & Cheese

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.