Creamy Baked Mac and Cheese with Pretzel Topping Recipe

ByLily
Jump to Recipe· 4.6 from 12 reviews

If you’re anything like me and love that perfect combo of creamy, cheesy, and crunchy, you’re going to fall head over heels for this Creamy Baked Mac and Cheese with Pretzel Topping Recipe. It’s comfort food with a twist—rich macaroni and cheese baked to bubbly perfection, topped with a salty, crunchy pretzel crust that totally steals the show. Whether it’s a cozy weeknight or a gathering with friends, this dish has become my go-to crowd-pleaser, and I’m excited to share exactly how you can make it just as irresistible in your kitchen.

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Why This Recipe Works

  • Perfectly Creamy Sauce: The combination of Velveeta, sharp cheddar, Parmesan, cream, and milk creates a cheese sauce that’s silky and smooth without being gluey.
  • Bright Seasoning Balance: Mustard powder, garlic, onion, and Dijon mustard add subtle depth that keeps it from tasting one-dimensional.
  • Unique Pretzel Topping: Crushing pretzels with panko and cheddar gives an unbeatable salty crunch that pairs beautifully with the creamy mac.
  • Quick and Easy: Despite the fancy flavors, this recipe comes together fast, perfect for busy cooks craving indulgence.
Creamy Baked Mac and Cheese with Pretzel Topping, cheesy baked mac and cheese recipe, crunchy pretzel topping mac and cheese, indulgent baked mac and cheese, easy cheesy baked pasta - 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

Every ingredient here plays a role in creating that dreamy texture and flavor we all want in mac and cheese. Plus, I’ll give you some tips on picking the best options so your finished dish shines.

Creamy Baked Mac and Cheese with Pretzel Topping, cheesy baked mac and cheese recipe, crunchy pretzel topping mac and cheese, indulgent baked mac and cheese, easy cheesy baked pasta - 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: Classic shapes for trapping cheesy sauce. I like elbow macaroni—it’s nostalgic and easy to find.
  • Butter: Richness and helps build the roux that thickens the sauce perfectly.
  • All-purpose flour: Combines with butter to create that golden, smooth base for the cheese sauce.
  • Milk: Adds creaminess without heaviness; whole milk works best if you can.
  • Heavy cream: Boosts richness and gives a velvety mouthfeel to the sauce.
  • Sharp cheddar cheese: The star of cheese flavor, sharpness cuts through the richness.
  • Parmesan cheese: Adds a nutty depth and helps with the sauce’s saltiness.
  • Velveeta cheese: Gives that classic smooth melted cheese texture; don’t skip it!
  • Kosher salt: Essential for seasoning pasta water and the sauce to balance flavors.
  • Black pepper: Adds just the right amount of warmth without overpowering.
  • Ground mustard powder: Brightens and sharpens cheese flavors.
  • Onion powder: Provides subtle savory undertones.
  • Garlic powder: Adds a mellow aromatic kick.
  • Dijon mustard: A secret weapon that lifts the sauce with a little tang.
  • Pretzels (crushed): The crunchy salty topping that’s a total game changer.
  • Panko breadcrumbs: Helps give the topping extra crunch without going heavy.
  • Dried parsley flakes: For a pop of color and freshness on top.
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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.

Make It Your Way

I love how flexible this Creamy Baked Mac and Cheese with Pretzel Topping Recipe is. Sometimes I swap cheeses depending on what’s in the fridge, or add extra spices to suit my mood. You absolutely can make this recipe your own—don’t hesitate!

  • Variation: I’ve added cooked bacon bits or sautéed mushrooms for extra savoriness that the family adores.
  • Dietary swaps: For a lighter version, try using reduced-fat cheeses and swap heavy cream for half-and-half, although it won’t be quite as ultra creamy.
  • Seasonal changes: Adding a pinch of smoked paprika or cayenne gives a cozy warmth perfect for winter nights.

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

Step 1: Prep Pasta Just Right

Bring a large pot of salted water to a rolling boil and add your pasta. Here’s the trick: cook it about 3 minutes less than the package says—al dente but still a little firm. You’ll want it to finish cooking in the oven without turning mushy. Drain and set it aside while you make your sauce.

Step 2: Craft a Silky Roux and Cheese Sauce

In the same pot, melt butter over medium heat. Whisk in the flour and cook for 2-3 minutes until the mixture turns golden—it shouldn’t brown but needs to lose that raw flour taste. Now whisk in the milk and heavy cream slowly, stirring regularly to avoid lumps. This is the base for that creamy goodness. Let it thicken gently—should take about 3 to 5 minutes. Then whisk in all your spices and Dijon mustard for an added pop.

Turn off the heat and stir in Velveeta, Parmesan, and most of your sharp cheddar cheese until everything’s silky smooth. Taste at this point and tweak the salt or pepper to your liking. This is the magic moment where the sauce really comes alive.

Step 3: Combine Pasta and Sauce, Then Prep the Topping

Dump your drained pasta back into the pot with all that luscious cheese sauce and stir gently until every bit is coated. Then pour everything into your greased 9×13-inch baking dish. Now for the star topping—mix crushed pretzels, the remaining cheddar, panko breadcrumbs, and dried parsley flakes in a bowl. Sprinkle evenly over your mac.

Step 4: Bake Until Golden and Bubbly

Pop your pan into a 425°F preheated oven for about 15 to 18 minutes. Keep an eye out for a golden, crispy top and bubbling edges—that’s when you know it’s done. Resist the urge to dig in straight away; let it rest for 10 minutes so it sets up nicely and doesn’t ooze all over your plate.

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Tips from My Kitchen

  • Salt Your Pasta Water Well: It’s the first layer of seasoning and makes a big difference in flavor.
  • Don’t Overcook the Pasta: Baking finishes the cooking, so undercook slightly to keep that perfect chew.
  • Slowly Add Liquids: Adding milk and cream slowly to the roux prevents lumps and makes a smooth sauce.
  • Crush Pretzels by Hand: I like using my hands for a mix of small and chunky bits for the best crunch texture.

How to Serve Creamy Baked Mac and Cheese with Pretzel Topping Recipe

Creamy Baked Mac and Cheese with Pretzel Topping, cheesy baked mac and cheese recipe, crunchy pretzel topping mac and cheese, indulgent baked mac and cheese, easy cheesy baked pasta - 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 sprinkle a little fresh chopped parsley or chives on top just before serving—it adds a fresh look and a hint of brightness to cut through the richness. Sometimes I drizzle a little hot sauce for a spicy kick my family loves.

Side Dishes

A simple green salad with lemon vinaigrette or roasted Brussels sprouts pairs beautifully to balance the creamy richness. For something heartier, try grilled chicken or BBQ pulled pork on the side—it’s a killer combo.

Creative Ways to Present

For a fun twist during holiday dinners, I’ve served this mac and cheese in individual ramekins topped with mini pretzel sticks for a super cute crunchy crown. It’s perfect for portion control and makes guests feel extra special!

Make Ahead and Storage

Storing Leftovers

After it cools, I cover the baking dish tightly with foil or transfer leftovers to airtight containers. It keeps well in the fridge for up to 3 days. Just note the topping won’t be quite as crispy but the creamy cheese sauce stays delicious.

Freezing

If you want to freeze it, I recommend skipping the pretzel topping until after reheating. Freeze the mac and cheese in a freezer-safe dish or containers for up to 2 months. When ready, thaw overnight in the fridge first for best results.

Reheating

Reheat leftovers covered in a 350°F oven until heated through (about 20 minutes), then add fresh pretzel topping and broil a minute or two to re-crisp. Alternatively, microwave with a splash of milk to keep it moist, but the oven is my favorite method.

FAQs

  1. Can I use different types of pasta for this Creamy Baked Mac and Cheese with Pretzel Topping Recipe?

    Absolutely! While elbow macaroni or shells work best to hold onto the cheese sauce, feel free to experiment with penne, cavatappi, or rotini. Just adjust cooking time accordingly, and remember to undercook slightly so baking finishes the pasta.

  2. What if I don’t have Velveeta cheese—can I substitute it?

    If you can’t find Velveeta, you can substitute with extra sharp cheddar mixed with a little processed cheese like American cheese slices for meltiness. The texture may be a touch less smooth but still delicious. Velveeta’s purpose here is to add creaminess and help the sauce melt without clumping.

  3. Can I make this recipe ahead of time?

    Yes! You can prepare everything up to baking, cover, and refrigerate for up to a day before baking. Just add the pretzel topping right before popping it in the oven. This makes dinner prep a breeze and ensures fresh crunch on top.

  4. How do I keep the pretzel topping from getting soggy?

    To keep that crunchy pretzel topping perfect, bake your mac and cheese uncovered and add the topping only right before baking. Avoid covering the dish tightly when storing leftovers because trapped moisture can make the topping soft.

Final Thoughts

This Creamy Baked Mac and Cheese with Pretzel Topping Recipe is one of those gems you’ll want to make over and over—whether it’s for feeding a hungry family or sharing at potlucks. It’s got that nostalgic comfort food vibe but with an unexpected crunchy twist that sparks surprise and delight every time. Trust me, once you try this, you’ll be hooked, and so will everyone lucky enough to get a bite!

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Creamy Baked Mac and Cheese with Pretzel Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 12 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Baked Macaroni and Cheese recipe features a creamy, cheesy sauce made with sharp cheddar, Parmesan, and Velveeta cheeses, combined with perfectly cooked elbow macaroni and topped with a crunchy mixture of shredded cheddar, crushed pretzels, panko breadcrumbs, and dried parsley. Baked to golden perfection, this comforting dish is 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 pretzels, crushed
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley flakes

Instructions

  1. Preheat oven and prepare baking dish. Preheat the oven to 425 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
  2. Cook pasta. Boil 4 to 6 quarts of water in a large pot with a tablespoon of kosher salt. Add the uncooked pasta and cook about 3 minutes less than the package directions indicate to keep it slightly firm. Drain and set aside.
  3. Make roux and sauce base. Place the empty pot back on the stove over medium heat and melt the butter. Whisk in the flour and cook for 2 to 3 minutes, stirring often, until the mixture becomes golden and forms a roux.
  4. Add milk and cream; thicken sauce. Slowly whisk in the milk and heavy cream. Simmer the sauce, whisking frequently for 3 to 5 minutes until it thickens to a creamy consistency.
  5. Season the sauce. Whisk in kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, and Dijon mustard to flavor the sauce evenly.
  6. Add cheeses. Turn off the heat and stir in the Velveeta, Parmesan, and 3 1/2 cups of sharp cheddar cheese. Keep stirring until all the cheese has melted and the sauce is smooth. Taste and adjust seasonings as needed.
  7. Combine pasta and sauce. Add the drained macaroni to the cheese sauce in the pot and stir well to coat all the pasta evenly.
  8. Transfer to baking dish. Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
  9. Prepare topping. In a small bowl, combine the crushed pretzels, 1/2 cup shredded sharp cheddar cheese, panko breadcrumbs, and dried parsley flakes. Mix well.
  10. Add topping and bake. Sprinkle the topping mixture evenly over the macaroni and cheese. Bake uncovered for 15 to 18 minutes until the topping is golden brown and the dish is bubbly.
  11. Rest and serve. Let the baked macaroni and cheese rest for 10 minutes before serving to allow it to set.

Notes

  • This recipe was modified in November 2022 to replace 5 ounces of condensed cheddar cheese soup with Velveeta cheese for creamier texture and flavor.
  • Cook pasta slightly under al dente to prevent it from becoming mushy after baking.
  • You can use either elbow macaroni or shell pasta based on preference.
  • For a spicier kick, add a pinch of cayenne pepper or paprika to the cheese sauce.
  • If you prefer a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for the roux.
  • Crushed pretzels add a unique crunchy texture; alternatively, you can use crushed crackers or breadcrumbs only.
  • Make sure to stir the cheese sauce constantly when adding cheeses to avoid clumping or burning.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 600 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 75 mg

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