Baked Mac and Cheese with Pretzel Topping Recipe

ByJulia
Jump to Recipe· 4.5 from 18 reviews

If you’re anything like me, comfort food is a must-have on busy weeknights, and nothing hits the spot quite like a creamy, cheesy pasta bake. Well, get ready to fall in love with this Baked Mac and Cheese with Pretzel Topping Recipe—it’s the perfect twist on classic mac and cheese with an irresistibly crunchy, salty pretzel crust that turns every bite into a flavor celebration. Trust me, once you try it, you’ll never go back to plain breadcrumbs again!

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Why This Recipe Works

  • Creamy Cheese Sauce: The blend of sharp cheddar, Velveeta, and Parmesan melts into a smooth, luscious sauce that clings perfectly to every noodle.
  • Crunchy Pretzel Topping: Crushed pretzels add an unexpected salty crunch that contrasts beautifully with the silky mac and cheese underneath.
  • Flavor Boosters: A touch of spices like ground mustard and Dijon mustard lifts the cheese flavor to a whole new level.
  • Baked to Perfection: Baking it gives you that golden-brown, bubbly top that makes this dish so satisfying on every level.
Baked Mac and Cheese with Pretzel Topping, cheesy baked pasta, crunchy pretzel crust mac and cheese, flavorful comfort food, easy decadent mac and cheese - The image shows a white rectangular baking dish filled with a creamy casserole that has three visible layers: the bottom layer is smooth and pale yellow, the middle layer is thick and cheesy with a golden creamy texture, and the top layer is a crunchy mix of crushed pretzel sticks and breadcrumbs scattered evenly, giving a textured brown and light tan surface with small bits of green herbs sprinkled throughout. The casserole edges overflow slightly with the creamy middle layer. The dish is placed on a white marbled surface with a white cloth with green stripes to the right and a small white bowl with chopped green herbs below. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind this Baked Mac and Cheese with Pretzel Topping Recipe lies in the thoughtful ingredient combo. The mix of creamy and sharp cheeses, with spices and a rich cream-based sauce, gives depth of flavor. Plus, the simple pantry staples come together to create something comforting yet special.

Baked Mac and Cheese with Pretzel Topping, cheesy baked pasta, crunchy pretzel crust mac and cheese, flavorful comfort food, easy decadent mac and cheese - Flat lay of uncooked elbow macaroni and uncooked shell pasta side by side, a small white ceramic bowl of creamy white butter cubes, a small white bowl of fine all-purpose flour, a small white bowl filled with fresh whole milk, a small white bowl with thick heavy cream, a small white bowl heaped with freshly shredded sharp cheddar cheese, a small white bowl with freshly shredded parmesan cheese, small white bowl containing cubed Velveeta cheese, a small white bowl with coarse kosher salt, a small white bowl with whole black peppercorns, a small white bowl holding ground mustard powder, a small white bowl with onion powder, a small white bowl filled with garlic powder, a small white bowl of smooth yellow Dijon mustard, a small white bowl with crushed pretzels, a small white bowl filled with golden panko breadcrumbs, and a small white bowl with dried parsley flakes arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Elbow macaroni or shell pasta: These shapes hold sauce beautifully; cook slightly under package directions so they finish baking perfectly.
  • Butter: Essential for the roux that thickens the sauce – don’t skip this step!
  • All-purpose flour: Works with butter to create a smooth base for the creamy cheese sauce.
  • Milk and heavy cream: The combination adds both richness and balance, making the sauce silky but not too heavy.
  • Sharp cheddar cheese: The star cheese adds bold, tangy flavor.
  • Parmesan cheese: Provides a nutty undertone and enhances overall cheesiness.
  • Velveeta cheese: Melts flawlessly for extra creaminess and a smooth texture.
  • Kosher salt: Balances flavors perfectly when adjusted to taste.
  • Black pepper, ground mustard powder, onion powder, garlic powder: These spices add subtle warmth and depth without overpowering.
  • Dijon mustard: A little punch of acidity brightens the entire dish.
  • Pretzels (crushed): The crunchy, salty topping sets this mac and cheese apart.
  • Panko breadcrumbs: Added for extra texture and golden color on top.
  • Dried parsley flakes: A touch of color and mild herbal note for the finishing touch.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Baked Mac and Cheese with Pretzel Topping Recipe is such a crowd-pleaser, but I love making it my own depending on the season or who’s coming over. Don’t hesitate to play around with cheese combos or spices—it’s all about what you love!

  • Add Bacon: I sometimes toss crispy crumbled bacon in the mix or sprinkle it on top under the pretzel crust for an extra smoky kick.
  • Cheese Swap: Try mixing in Gruyère or smoked gouda for a different but equally dreamy flavor.
  • Spice It Up: A pinch of cayenne or smoked paprika can add warmth if you like a little heat.
  • Make It Gluten-Free: Swap regular pasta for gluten-free, and use gluten-free breadcrumbs or crushed pretzels.

Step-by-Step: How I Make Baked Mac and Cheese with Pretzel Topping Recipe

Step 1: Cook the pasta just right

First off, bring a large pot of salted water to a boil and cook your pasta for about 3 minutes less than the package suggests—this ensures it won’t get mushy after baking. Drain and set aside. I like to drain well, so the sauce clings without making my dish watery.

Step 2: Create a golden roux and rich cheese sauce

Next, melt butter in the empty pasta pot over medium heat, whisk in the flour, and cook for a few minutes until it turns a light golden color. This step is crucial for avoiding a raw flour taste and gives you a beautifully thick base. Then, whisk in the milk and cream, simmering until the sauce thickens — about 3 to 5 minutes.

Whisk in kosher salt, black pepper, mustard powder, onion and garlic powders, plus Dijon mustard — these seasonings give the sauce depth and a subtle tang you won’t want to skip. Turn off the heat and slowly stir in Velveeta, Parmesan, and most of the cheddar cheese until silky and melted.

Step 3: Combine pasta and sauce, then prep the perfect topping

Stir the pasta back into the cheesy sauce until every piece is coated. Pour it all into your prepared baking dish — I like to spray mine with non-stick spray so clean-up is a breeze. In a separate bowl, mix crushed pretzels, the remaining cheddar, panko breadcrumbs, and dried parsley. Sprinkle this evenly on top for that signature crunchy topping.

Step 4: Bake until bubbly perfection

Bake uncovered at 425°F for 15 to 18 minutes, until you see that golden-brown crust bubbling with cheesy goodness. Once out of the oven, let it rest about 10 minutes — this helps it set up a bit so you don’t end up with a soupy mess when you serve.

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Pro Tips for Making Baked Mac and Cheese with Pretzel Topping Recipe

  • Under-cook Your Pasta: It continues cooking in the oven, so pulling it too early prevents mushiness but keeps that ideal tender bite.
  • Crush Pretzels Coarsely: I learned the hard way that too-fine pretzels just turn into breadcrumbs; a coarser crush gives better texture contrast.
  • Use a Mix of Cheeses: Velveeta melts smoothly, cheddar brings flavor, and Parmesan adds a salty nuttiness — the combo can’t be beat.
  • Don’t Skip the Rest Time: Letting this dish rest lets the sauce thicken and makes serving a snap without losing that creamy wow factor.

How to Serve Baked Mac and Cheese with Pretzel Topping Recipe

Baked Mac and Cheese with Pretzel Topping, cheesy baked pasta, crunchy pretzel crust mac and cheese, flavorful comfort food, easy decadent mac and cheese - A white ceramic casserole dish holds a creamy macaroni and cheese bake with two main layers visible: the bottom thick layer of smooth, pale yellow macaroni pasta coated in rich cheese sauce, and the top layer of golden-brown crispy breadcrumb topping with small green specks sprinkled throughout. A wooden spoon lifts a generous scoop from the dish, showing the creamy macaroni stretching slightly below the crusty layer. The dish sits on a white marbled surface with a clean, bright background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top mine with a sprinkle of fresh parsley or thinly sliced scallions to add a pop of color and freshness that balances the richness. Sometimes, a little drizzle of hot sauce on the side kicks up the flavor for those who like a touch of spice.

Side Dishes

This mac pairs beautifully with simple sides like a crisp green salad with vinaigrette or steamed broccoli for a bit of green crunch. On cozy nights, I love serving it alongside roasted chicken or grilled sausages for a hearty meal.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with crushed pretzels so everyone gets their own golden crust. It’s also wonderful baked in small cast iron skillets that go straight from oven to table, making it feel extra cozy and special.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftovers in an airtight container in the fridge—they keep nicely for up to 3 days. I recommend scooping portions into individual containers so reheating is fast and fuss-free.

Freezing

I’ve frozen this mac and cheese successfully by covering it tightly with foil and plastic wrap before freezing. When thawing, it’s best to let it sit in the fridge overnight, then reheat gently to preserve creaminess.

Reheating

To reheat, I pop it in a 350°F oven covered with foil to keep moisture, removing the foil in the last few minutes to crisp the topping again. If you’re in a hurry, the microwave works—just add a splash of milk and cover to avoid drying out.

FAQs

  1. Can I use a different type of pasta for this baked mac and cheese with pretzel topping recipe?

    Absolutely! While elbow macaroni and shells are traditional because their shapes hold onto the cheese sauce well, you can also use penne, rotini, or even rigatoni. Just make sure to slightly undercook your pasta so it doesn’t turn mushy during baking.

  2. What if I don’t have Velveeta? Can I substitute it?

    If you don’t have Velveeta on hand, you can substitute with more sharp cheddar mixed with a bit of cream cheese or processed cheese slices to achieve a similar creamy melt. Just be sure to adjust the seasoning since Velveeta adds some saltiness and smoothness.

  3. How do I keep the pretzel topping crunchy after baking?

    The key is to crush the pretzels coarsely and combine them with panko breadcrumbs before sprinkling on top. Baking uncovered at a high temperature helps the topping crisp up nicely. Also, avoid covering the dish while baking, or the topping can get soggy.

  4. Can I make this recipe ahead of time?

    Yes! You can prepare the mac and cheese up to the point of baking, cover tightly, and refrigerate overnight. When ready, add the topping and bake it fresh for the best texture. This makes it an excellent option for dinner parties or busy nights.

Final Thoughts

This Baked Mac and Cheese with Pretzel Topping Recipe has become a favorite recipe in my kitchen because it feels like a warm hug on a plate—creamy, cheesy, and with that perfect crunchy topping that makes it stand out. I love sharing it with friends and family, and it never fails to impress even the pickiest cheese lovers. So next time you crave something cozy with a little extra flair, try this out—you’ll be so glad you did!

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Baked Mac and Cheese with Pretzel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 18 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This classic Baked Macaroni and Cheese recipe features a creamy cheese sauce made from a blend of sharp cheddar, Parmesan, and Velveeta cheeses, combined with tender elbow macaroni and topped with a crunchy mixture of crushed pretzels, panko breadcrumbs, and shredded cheddar. Baked to golden perfection, it’s a comforting, cheesy dish perfect for family dinners or gatherings.

Ingredients

Pasta

  • 16 ounces elbow macaroni or shell pasta

Cheese Sauce

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 3 1/2 cups freshly shredded sharp cheddar cheese, divided
  • 1/2 cup freshly shredded Parmesan cheese
  • 6 ounces Velveeta cheese, cubed
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard

Topping

  • 1/2 cup freshly shredded sharp cheddar cheese
  • 1 cup crushed pretzels
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley flakes

Instructions

  1. Preheat oven: Preheat your oven to 425 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
  2. Cook pasta: Bring 4-6 quarts of water to a boil in a large pot. Add 1 tablespoon of kosher salt, then add the uncooked pasta. Cook the pasta about 3 minutes less than the package directions recommend to keep it slightly firm. Drain and set aside.
  3. Make roux: Return the empty pot to the stove over medium heat and melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring frequently until the mixture turns golden and forms a roux.
  4. Add liquids: Gradually whisk in the milk and heavy cream, keeping the mixture smooth. Continue to simmer, whisking often, until the sauce thickens, about 3-5 minutes.
  5. Season sauce: Stir in kosher salt, black pepper, ground mustard powder, garlic powder, onion powder, and Dijon mustard until well combined.
  6. Add cheeses: Turn off the heat; add the Velveeta cubes, Parmesan cheese, and 3 1/2 cups of shredded sharp cheddar cheese. Stir constantly until all the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning if needed.
  7. Combine pasta and sauce: Add the drained pasta back into the pot and stir thoroughly to coat all the noodles with the cheese sauce. Pour this mixture evenly into the prepared baking dish.
  8. Prepare topping: In a small bowl, mix together the remaining 1/2 cup shredded cheddar cheese, crushed pretzels, panko breadcrumbs, and dried parsley flakes. Sprinkle this topping evenly over the macaroni in the baking dish.
  9. Bake: Place the baking dish uncovered in the preheated oven. Bake for 15-18 minutes until the topping is golden brown and bubbly.
  10. Rest and serve: Remove from oven and let the dish rest for 10 minutes before serving to allow it to set up and cool slightly.

Notes

  • Substitute Velveeta for condensed cheddar cheese soup for a smoother, creamier cheese sauce.
  • Use freshly shredded cheese for better melt and flavor compared to pre-shredded.
  • Cook pasta slightly under al dente as it will continue cooking in the oven.
  • For added flavor, consider sprinkling some paprika or cayenne pepper into the sauce.
  • This dish can be prepared a day ahead and refrigerated; bake longer if baking cold or frozen.
  • For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 28 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 80 mg

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