Mac & Cheese with Parmesan Butter Crumble

Prep Time
Cook Time


  •  1 pound dried cavatappi noodles (or the noodle of your choice)
  •  1 Tablespoon Danish Creamery Butter
  •  ½ cup Panko bread crumbs
  •  ½ cup Danish Creamery Butter
  •  ½ cup all-purpose flour
  •  2 cups whole milk
  •  2 cups heavy cream
  •  4 cups shredded sharp cheddar cheese
  •  2 cups shredded Gruyère cheese
  •  ¾ cup freshly grated Parmesan cheese
  •  2 Tablespoons ground black pepper


  • Preheat oven to 350º F and grease a 9×13″ baking dish before setting it aside.
  • Bring a large pot of salted water to a boil. Then, add your dried pasta and cook for 2 minutes less than directed.
  • Melt 1 Tablespoon of butter in a small skillet over medium-low heat. As soon as the butter has melted, stir in the Panko bread crumbs. Continue stirring until crumbs are evenly crisp and golden brown and set aside to cool.
  • Melt the ½ cup of butter in a rather large saucepan over medium heat. Add flour and whisk to combine. Cook for approximately 1-2 minutes, whisking often. Pour in the whole milk and whisk until smooth before adding the heavy cream. Continue heating until the mixture has thickened.
  • Add about two and a half cups of shredded cheeses at two separate timeframes and stir until melted.
  • In a large mixing bowl, combine your cooked pasta with the cheese sauce, stirring to combine. Then add half of the pasta mixture into your prepared baking dish. Top with 1 cup of shredded cheese, then add the rest of your pasta mixture.
  • Sprinkle the top with the last ½ cup of cheese, along with the Parmesan cheese, Panko bread crumbs, and ground black pepper. Bake for 15 minutes, until the top starts to bubble and turn a light, golden brown. Allow to sit for 5-10 minutes before serving.

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