Name: Baked Mac and Cheese with Pretzel Topping Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 16 ounces elbow macaroni or shell pasta; 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; 1/2 teaspoon black pepper; 1/2 teaspoon ground mustard powder; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 teaspoon Dijon mustard; 1/2 cup freshly shredded sharp cheddar cheese; 1 cup pretzels, crushed; 1/2 cup panko breadcrumbs; 1 teaspoon dried parsley flakes

Jump to Recipe· 4.5 from 10 reviews

If you’re craving a comfort food that takes mac and cheese to the next level, you’re in for a treat with this Baked Mac and Cheese with Pretzel Topping Recipe. I stumbled upon this combination a few years ago, and let me tell you—it’s become a total family favorite. The creamy, cheesy pasta is perfectly balanced by a crunchy, salty pretzel topping that adds just the right amount of texture and flavor. Stick around, and I’ll walk you through everything you need to know to nail this dish every single time.

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Why This Recipe Works

Perfectly Creamy Sauce: The blend of Velveeta, sharp cheddar, Parmesan, and a homemade roux-based sauce creates a silky, cheesy coating that hugs every pasta piece.
Crunchy Pretzel Topping: Crushing pretzels instead of breadcrumbs adds a salty crunch that’s unexpected but oh-so-delicious.
Easy to Customize: You can tweak the cheese types or add spices to make it your own, so it never gets boring.
Foolproof Baking: Baking at a high temp crisps the topping quickly without drying out the cheesy pasta underneath.

Baked Mac and Cheese with Pretzel Topping, creamy cheesy pasta with crunchy pretzel topping, ultimate baked mac and cheese, cheesy pasta casserole with pretzels, easy baked mac and cheese recipe - 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

Ingredients & Why They Work

This Baked Mac and Cheese with Pretzel Topping Recipe uses a mix of cheeses and a creamy base to achieve that comforting, melty goodness. Each ingredient is chosen to boost flavor and texture, plus I’ll share a few tips so you’ll grab the best options when you shop.

Elbow macaroni or shell pasta: These shapes hold sauce really well, plus they’re classic mac and cheese choices.
Butter: Creates the base for a smooth roux to thicken the sauce perfectly.
All-purpose flour: Works with butter to thicken the cheese sauce evenly without lumps.
Milk and heavy cream: The combination results in a rich, creamy sauce that isn’t too heavy or too thin.
Sharp cheddar cheese: This gives bold cheesy flavor and sharpness — freshly shredded for the best melt.
Parmesan cheese: Adds a salty, nutty depth that balances the cheddar beautifully.
Velveeta cheese: A melting superstar that keeps the sauce smooth, creamy, and velvety.
Kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, Dijon mustard: These seasonings layer complex savory notes to elevate simple cheese sauce.
Pretzels (for topping): Crushed pretzels offer a crunchy, salty finish that’s a total game changer.
Panko breadcrumbs: Help the topping crisp nicely without getting soggy.
Dried parsley flakes: A little color and mild herb flavor that brightens the topping.

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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

I personally love to play around with this Baked Mac and Cheese with Pretzel Topping Recipe depending on who I’m cooking for. You can make it as classic or as adventurous as you like, so feel free to experiment!

Spicier Kick: I sometimes add a dash of cayenne pepper or chopped jalapeño in the cheese sauce to warm things up—works wonders for those who love a little heat.
Different Cheeses: Mixing in smoked gouda or Gruyère gives the dish a rich, smoky twist that’s just decadent.
Gluten-Free Option: Swap regular pasta with gluten-free pasta and use gluten-free pretzels and panko for a safe and tasty version.
Vegetable Add-ins: I like to toss in steamed broccoli or roasted cauliflower when I want to sneak in some veggies.

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

Step 1: Cook your pasta just right

Fill a large pot with plenty of water and bring it to a boil—don’t forget to salt it generously like the sea. Add your macaroni or shells and cook them about 3 minutes less than the package says; you want the pasta slightly underdone since it’ll finish cooking in the oven. Once it’s al dente, drain it well and set aside. This little trick is key to avoiding mushy mac and cheese later on.

Step 2: Make the roux and creamy cheese sauce

Return the empty pot to medium heat and melt the butter. Whisk in the flour and keep stirring for about 2 to 3 minutes—the goal here is to cook off the raw flour taste and get a golden roux. Slowly whisk in the milk and heavy cream, then simmer gently, whisking almost constantly until it thickens into a luscious sauce. This part is a bit hands-on but trust me, it’s worth the effort.

Step 3: Season and add cheese magic

Stir in your salt, pepper, mustard powder, garlic powder, onion powder, and Dijon mustard—these seasonings add layers of flavor depth. Then turn off the heat and add the Velveeta cubes, Parmesan, and 3 ½ cups of your sharp cheddar cheese. Keep stirring until every last bit of cheese melts into a dreamy sauce. Give it a taste and adjust seasoning if needed. This is my favorite moment—pure cheesy goodness!

Step 4: Combine pasta and sauce, then prep the topping

Toss your drained pasta into the cheese sauce pot and stir carefully to coat every piece. Pour this melty mixture into your greased 9×13 baking dish. Now let’s talk topping—mix your crushed pretzels, panko breadcrumbs, ½ cup shredded cheddar, and dried parsley in a small bowl. Sprinkle that evenly over the mac and cheese. This crunchy layer is what sets this recipe apart—don’t skip it!

Step 5: Bake until golden and bubbly

Bake uncovered at 425°F for 15-18 minutes. Keep an eye on it—when the top is golden brown and the cheese sauce is bubbling up around the edges, it’s done. Let it rest for at least 10 minutes before digging in. This pause lets everything set up just right so you’ll get those perfect creamy bites without the cheese sliding off your fork.

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

Don’t Overcook Your Pasta: I learned the hard way that overcooked pasta turns mushy after baking; stopping a few minutes early keeps it pleasantly firm.
Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that prevent a smooth melt—grating your own makes a big difference.
Press Topping Gently: When sprinkling the pretzel mixture, press lightly so it sticks but stays crumbly enough to crisp up nicely.
Rest After Baking: Waiting those 10 minutes lets the sauce thicken up and makes servings less messy—you’ll thank me!

How to Serve Baked Mac and Cheese with Pretzel Topping Recipe

Garnishes

I like to sprinkle a little extra chopped fresh parsley or green onions on top right before serving. The green pop wakes up the rich cheese and adds a fresh aroma. Sometimes I even add a few crispy bacon bits for extra savory crunch, which my family adores.

Side Dishes

This mac and cheese pairs beautifully with a crisp green salad dressed lightly with vinaigrette to cut through the richness. Roasted Brussels sprouts or a simple steamed veggie like green beans are also great compliments. For a heartier meal, I often serve roasted chicken or pork chops alongside.

Creative Ways to Present

For special occasions, I’ve baked this recipe in individual ramekins topped with pretzel topping for easy portion control and super cute presentation. Another fun idea is to drizzle a little truffle oil over the top before serving for a decadent twist that always gets compliments.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store them in the fridge for up to 4 days. Mac and cheese can dry out a bit in the fridge, so I recommend reheating with a splash of milk or cream added to bring back that creamy texture.

Freezing

I’ve frozen this baked mac and cheese successfully—just make sure to cool it completely, then wrap tightly in foil and place in a freezer-safe container. It holds well for up to 2 months. To thaw, move it to the fridge overnight before reheating.

Reheating

Reheat leftovers covered in the oven at 350°F until warmed through, adding a little milk or cream to revive the sauce. If you’re in a hurry, a microwave works too—just stir halfway through and add liquid to keep it creamy.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni and shells work best for holding the sauce, you can substitute with other pasta shapes like penne, rotini, or cavatappi. Just keep in mind cooking times may vary, so adjust accordingly.
What can I substitute for Velveeta cheese?

If you don’t have Velveeta, you can use processed cheese slices or add extra sharp cheddar and a bit of cream cheese to maintain the smooth meltiness. The key is to keep the sauce creamy and smooth.
How do I keep the pretzel topping crunchy?

Make sure to sprinkle the topping over the mac and cheese right before baking and avoid stirring it in. Bake uncovered at a high temperature and don’t cover the dish immediately after baking—letting it crisp in the oven is what keeps it crunchy.
Can I make this recipe ahead of time?

Yes! Assemble the mac and cheese and topping in the baking dish, then cover and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the bake time if you’re baking from cold.

Final Thoughts

This Baked Mac and Cheese with Pretzel Topping Recipe is close to my heart—it’s one of those dishes that brings people to the table with smiles. The blend of creamy, cheesy pasta and that irresistible crunchy, salty pretzel topping always feels like a celebration. I hope when you try it, it brings the same joy and comfort to your kitchen as it does to mine. Trust me, once you make it, it’ll become a go-to dish in your family too!