Barilla Elbow Macaroni and Cheese Recipe: Cheesy Crisp-Top Magic in One Pan

This Barilla elbow macaroni and cheese recipe delivers the ultimate comfort food experience with its signature crispy breadcrumb topping and velvety cheese sauce.

The key to achieving that perfect texture and flavor lies in using the right pasta shape and cooking method—Barilla elbow macaroni holds its shape beautifully while creating those coveted nooks for extra cheese.

I've perfected this recipe over years of testing, ensuring every bite delivers that satisfying combination of creamy sauce and crispy top.

The secret to restaurant-quality mac and cheese starts with a proper roux—cooking butter and flour together until golden creates the foundation for a sauce that won't separate.

Adding milk gradually while whisking prevents lumps, and the cheese blend (sharp cheddar, Gruyère, and cream cheese) creates layers of flavor that make this dish irresistible. The breadcrumb topping adds that crucial crispy texture that makes this mac and cheese stand out from the rest.

What you'll end up with is a one-pan wonder that's perfect for family dinners or special occasions—creamy, cheesy, and topped with golden, crispy breadcrumbs that add both texture and flavor.

The elbow macaroni holds its shape beautifully while soaking up that rich, velvety sauce. This recipe is designed to be foolproof, with step-by-step instructions that ensure success every time.

For those who like to customize, you can easily add cooked bacon, sautéed mushrooms, or fresh herbs for extra flavor. The possibilities are endless while still maintaining that classic mac and cheese experience. Let's get started on creating this cheesy masterpiece that will become a family favorite.

Ingredients for barilla elbow macaroni and cheese

Sixteen ingredients for cheesy perfection—Barilla elbow pasta and that crispy, golden top combo you can't resist.

The Barilla elbow macaroni is non-negotiable here—its shape holds sauce like a dream while giving you those perfect nooks for extra cheese. Grab the 1.5 lb box at any grocery store, but if you're feeling fancy, Costco's bulk pasta saves money for big batches. For the cheeses, sharp cheddar and Gruyère are worth the splurge—pre-shredded gets clumpy, so grate your own from blocks. Cream cheese adds that velvety texture, so don't skimp on the full-fat version. The butter? Land O'Lakes or Plugrá work perfectly for that rich roux.

No sharp cheddar? Pepper Jack at half the amount adds heat, but the flavor won't be the same. Gruyère hard to find? Parmesan works in a pinch—just use twice the quantity. The milk can be whole, 2%, or even almond milk if you're avoiding dairy, but whole gives the creamiest sauce. Panko breadcrumbs are a must for that crispy top—Trader Joe's brand is my go-to, but any panko will do. Short on time? Use regular breadcrumbs plus an extra tablespoon of melted butter for extra crispiness. The garlic powder and mustard powder might seem small, but they're what take this from 'good' to 'restaurant-quality'.

This mac and cheese tastes even better the next day—honestly, it's a great make-ahead dish. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze portions for up to 3 months. For serving, I always melt a little extra butter and mix it with the breadcrumbs before topping—that's the secret to the crispy, golden finish everyone loves. Double the recipe if you're feeding a crowd, it reheats beautifully.

Step-by-step instructions for Barilla elbow macaroni and cheese

Here's how to make the creamiest, crisp-topped mac and cheese that'll have everyone begging for seconds.

Bring a large pot of salted water to a rolling boil. Add the 1.5 lb Barilla Elbow Macaroni and cook according to package directions until 1 minute before it's fully done (about 11-12 minutes). You want it al dente—firm enough to hold its shape when bitten. Drain the pasta but don't rinse it; the starch helps create a richer sauce. Keep the pasta warm while you prepare the cheese sauce.

Here's the thing—overcooked pasta turns mushy in the sauce. Test it early and drain just before it's fully done. The pasta will finish cooking in the oven while the cheese melts, so don't worry about being perfect here.

In the same pot you cooked the pasta, melt the 0.75 cup Unsalted Butter over medium heat. Once melted, whisk in the 0.5 cup All-Purpose Flour to form a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color and smells nutty. This is your flavor foundation.

Slowly pour in the 2.5 cups Whole Milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens enough to coat the back of a spoon. This ensures your sauce will be creamy, not runny, when combined with the cheese.

Now comes the fun part—add the 2 cups Sharp Cheddar Cheese, 1 cup Gruyère Cheese, and 8 oz Cream Cheese all at once. Stir constantly over low heat until fully melted and smooth. If the sauce looks too thick, whisk in 1-2 tablespoons of pasta water to loosen it. Season with 1 tsp Garlic Powder, 0.5 tsp Mustard Powder, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Taste and adjust seasoning if needed—this is where the magic happens.

Add the drained pasta to the cheese sauce and stir gently to coat every noodle evenly. The sauce should cling to the pasta like a second skin. If it's too thick, add more pasta water 1 tablespoon at a time until you reach a creamy, spoonable consistency. Transfer the entire mixture to a 9x13-inch baking dish, spreading it out evenly.

This is where the crispy top comes into play. In a small bowl, mix the 0.5 cup Panko Breadcrumbs with the 2 tbsp Butter (extra for topping) until the butter melts and the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to ensure good contact with the sauce.

Preheat your oven to 375°F. Place the baking dish on the middle rack and bake for 20-25 minutes until the top is deep golden brown and the edges are bubbling. You want that crispy, crunchy layer on top—it's the best part!

If the top isn't brown enough after 20 minutes, broil for 1-2 minutes on high, watching closely to avoid burning. The cheese should be fully melted and bubbly, with a crispy, golden crust on top. Let it rest for 5 minutes before serving—this helps the cheese set slightly and makes it easier to cut.

Serve immediately with a sprinkle of extra Sharp Cheddar Cheese if you're feeling fancy. The combination of creamy, cheesy goodness with that crispy top is what makes this mac and cheese truly unforgettable. Enjoy it warm, straight from the oven!

Flavor customization for these flavors

Spicy Kick Options

For heat lovers, stir in ½ teaspoon cayenne pepper or 1 teaspoon hot sauce like Frank's RedHot when adding the cheese. For smoky heat, swap ½ cup sharp cheddar with smoked Gouda—it adds depth without overpowering. 🌶️

Want it extra spicy? Fold in ½ cup cooked chorizo or ¼ cup diced jalapeños> after baking. The fat from the chorizo keeps the sauce rich while the jalapeños add fresh heat. I like to top with pickled jalapeños for tangy contrast.