Baked Mac and Cheese with Pretzel Topping Recipe

If you’re a fan of rich, creamy mac and cheese but looking for a fun twist, you’re going to fall hard for this Baked Mac and Cheese with Pretzel Topping Recipe. Imagine that classic cheesy comfort, baked to bubbly perfection, then topped with a salty, crunchy pretzel crust that adds both texture and flavor in the best possible way. I’ve made this recipe for family dinners and casual get-togethers, and every time it disappears in minutes. Stick with me, and I’ll share all my tips so you nail it on your first try!

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Ingredients & Why They Work

Each ingredient in this baked mac and cheese has a purpose, from the creamy dairy base to the crunchy topping. Picking good quality cheeses and fresh pretzels really makes a difference here, so I always recommend shopping thoughtfully if you can.

• Elbow macaroni or shell pasta: These shapes hold sauce well and provide a tender, classic bite. I personally like shells for trapping cheese inside.
• Butter: Essential for the roux to thicken your cheese sauce—it adds richness and a smooth texture.
• All-purpose flour: Works with butter to create a roux, which stabilizes and thickens the sauce so it clings perfectly to the pasta.
• Milk and heavy cream: The combo gives both creaminess and body to the sauce without being too heavy or watery.
• Sharp cheddar cheese: Provides that signature cheesy sharpness; freshly shredded melts more smoothly than pre-shredded.
• Parmesan cheese: Adds a nutty, salty depth that rounds out the cheddar’s punch.
• Velveeta cheese: This secret weapon melts into silky smoothness, giving the sauce a luscious texture.
• Kosher salt and black pepper: To season and balance the flavors so they pop.
• Ground mustard powder, onion powder, garlic powder, and Dijon mustard: These bring layers of flavor—subtle tang and aroma that you don’t want to skip.
• Topping (pretzels, shredded cheddar, panko breadcrumbs, dried parsley): This combo is where the magic happens—crunchy, salty, cheesy, and herbaceous in one bite.

Make It Your Way

One thing I love about this Baked Mac and Cheese with Pretzel Topping Recipe is how easy it is to personalize. Whether you want to swap cheeses, add a protein, or double down on the crunchy topping, there’s room to make it your own and still get fantastic results.

• Go bold with cheese: I sometimes add gruyere or smoked gouda for an extra-flavorful sauce that surprises everyone at the table.
• Make it smoky or spicy: Toss in some cooked bacon or a pinch of cayenne pepper if you like a bit of heat.
• Low carb or gluten-free: Swap traditional pasta for chickpea or cauliflower pasta, and use gluten-free panko and pretzels for the topping.
• Extra crunch: Mix in some chopped nuts or seeds with the pretzels for an unexpected texture boost.

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

Step 1: Prepare Your Pasta with Care

Start by boiling your pasta in plenty of salted water—about a tablespoon of kosher salt per 4-6 quarts does the trick. I always cook the pasta just a bit less than the package directs—about 3 minutes under—because it’s going to finish cooking in the oven. This helps avoid mushy mac and cheese. Once done, drain it well and set it aside—don’t rinse, because you want that pasta to hold onto the cheese sauce.

Step 2: Make Your Creamy, Flavorful Cheese Sauce

Back in the empty pot, melt your butter over medium heat. Whisk in the flour and cook it for 2-3 minutes, stirring often so it turns a lovely golden color—this cooks out that raw flour taste and gives your sauce body. Slowly whisk in the milk and heavy cream, bringing it to a simmer but not a boil. Keep whisking until the sauce thickens—expect about 3 to 5 minutes.

Next, whisk in the kosher salt, black pepper, mustard powder, garlic and onion powders, and Dijon mustard. Turn off the heat, then add the Velveeta cubes, Parmesan, and 3 ½ cups sharp cheddar. Stir constantly until all the cheese melts into a smooth, luscious sauce. Taste and adjust your seasoning at this point—this step makes all the difference in flavor balance!

Step 3: Combine Pasta and Sauce, Then Top It

Add your drained pasta right into the pot with the sauce and stir gently but thoroughly so every piece is coated. Pour this cheesy goodness into your prepped, greased 9×13-inch baking dish. This makes cleanup easier and prevents sticking.

In a small bowl, mix together the crushed pretzels, the last half cup of shredded cheddar, panko breadcrumbs, and parsley flakes. This topping combo is what brings that perfect crispy, salty crunch everyone notices. Sprinkle it evenly over the pasta.

Step 4: Bake to Golden Perfection

Bake uncovered in your preheated 425°F oven for 15-18 minutes, until you see that bubbly cheese sauce bubbling up and the pretzel topping turns golden brown. Then, give it a rest for about 10 minutes—that wait is pure torture, I know—but it helps the sauce thicken up and makes it easier to serve without it falling apart.

How to Serve Baked Mac and Cheese with Pretzel Topping Recipe

Garnishes

I love adding a sprinkle of fresh chopped parsley on top right before serving—it brings a pop of color and a fresh note that balances the richness. Sometimes a dash of smoked paprika on the topping adds a subtle smoky aroma, perfect for cooler nights.

Side Dishes

This mac and cheese pairs beautifully with roasted or steamed veggies like green beans or broccoli to add some crunch and brightness. And for a heartier meal, grilled chicken or a crisp side salad rounds it out without competing with those bold flavors.

Creative Ways to Present

For holiday dinners or potlucks, I’ve served this mac and cheese in individual ramekins topped with pretzels and a sprig of thyme—everyone feels like they’re getting something special. You can even mix in cooked sausage or caramelized onions for a loaded version that impresses guests.

Make Ahead and Storage

Storing Leftovers

After baking and cooling, I store leftovers covered tightly with foil or plastic wrap in the fridge. It keeps well for 3-4 days, making it a perfect make-ahead meal for busy weeknights. Just avoid leaving it out too long to keep the topping from getting soggy.

Freezing

I’ve had good luck freezing baked mac and cheese before adding the topping. Wrap it well in foil and plastic to avoid freezer burn. When ready to eat, bake covered at 350°F until warmed through, then add and toast the pretzel topping separately for best crunch.

Reheating

Reheat leftovers in the oven at 350°F covered with foil to retain moisture. Remove the foil for the last few minutes to revive the crunch on the topping. Microwave works in a pinch but be aware the pretzel topping will lose its crispness.

FAQs

Final Thoughts

This Baked Mac and Cheese with Pretzel Topping Recipe holds a special place in my heart because it takes a familiar comfort food and ups the game with that irresistible crunch and flavor twist. It’s perfect for when you want to impress with little extra effort but big delicious payoff. I hope you enjoy making it as much as I do—go ahead, treat yourself and your loved ones to that perfect blend of creamy, cheesy, and crunchy all in one dish!

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