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, 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; 1/2 cup freshly shredded sharp cheddar cheese; 1 cup crushed pretzels; 1/2 cup panko breadcrumbs; 1 teaspoon dried parsley flakes

Jump to Recipe· 4.4 from 8 reviews

If you’re on the hunt for something cozy, indulgent, and with a twist that’ll have everyone asking for seconds, you’re going to love this Baked Mac and Cheese with Pretzel Topping Recipe. Trust me, the combination of creamy, cheesy mac and cheese paired with that crunchy, salty pretzel topping is absolutely fan-freaking-tastic. It’s one of those dishes I always reach for when I want comfort food but with a little extra personality. Stick around, and I’ll walk you through how to nail it perfectly every time.

💚

Why This Recipe Works

Perfectly Creamy Sauce: The blend of sharp cheddar, parmesan, and Velveeta melts smoothly to give that rich and velvety texture you want in mac and cheese.
Crunchy Pretzel Topping: Crushed pretzels bring a unique salty crunch that balances the creamy pasta underneath beautifully.
Flavor Boosters: A pinch of garlic powder, onion powder, dijon mustard, and ground mustard add layers of depth that make the dish anything but basic.
No Fuss, Big Impact: Quick stovetop prep combined with a simple bake makes this a recipe you can whip up anytime without stress.

Baked Mac and Cheese with Pretzel Topping, cheesy baked mac and cheese, crunchy pretzel topping recipe, comfort food with a twist, gourmet mac and cheese - 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

What I love about the ingredients in this Baked Mac and Cheese with Pretzel Topping Recipe is how they all come together to create a balance between creamy, cheesy richness and that irresistible topping crunch. Every component plays a part, so let’s break down why each is key — plus a few shopping tips to keep it easy on your next grocery trip.

Elbow macaroni (or shell pasta): The classic shape traps sauce perfectly, and cooking it just shy of al dente avoids mushy pasta after baking.
Butter: Essential for creating the roux that thickens your cheese sauce smoothly and helps prevent lumps.
All-purpose flour: Works hand-in-hand with butter to create the base for a beautifully creamy sauce.
Milk & Heavy cream: The combo gives richness without being too heavy, creating a silky sauce texture.
Sharp cheddar cheese: Provides bold, tangy flavor—freshly shredding your cheese makes a big difference here.
Parmesan cheese: Adds a nutty, salty depth that rounds out the cheddar.
Velveeta cheese: This secret weapon melts perfectly and keeps the sauce ultra-smooth and creamy.
Kosher salt & black pepper: Simple seasonings that bring out the flavors without overwhelming.
Mustard powder & Dijon mustard: Adds subtle tang and complexity, elevating the cheese sauce beyond ordinary.
Onion powder & garlic powder: These pantry staples infuse warmth and savoriness without needing fresh aromatics.
Pretzels (crushed): This crunchy topping is the star that makes this mac and cheese standout—salted pretzels work best.
Panko breadcrumbs: Light and airy, they add extra crunch and help bind the topping.
Dried parsley flakes: Just for a hint of freshness and a pop of color on the topping.

📝

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’m all about making recipes yours, especially with a great classic like this Baked Mac and Cheese with Pretzel Topping Recipe. I often tweak it depending on what I have on hand or who I’m cooking for—adding a little extra kick or swapping out cheeses is always fun and delicious.

Variation: Sometimes I swap out sharp cheddar for smoked gouda or add a handful of cooked bacon bits to the mac and cheese for an extra depth of smoky flavor—everyone loves it!
Gluten-free option: Use gluten-free pasta and substitute regular flour with a gluten-free blend; just watch your sauce consistency since substitutions can thicken differently.
Veggie boost: Stir in some steamed broccoli or roasted cauliflower right before baking to sneak in veggies without compromising comfort.
Spice it up: A dash of cayenne pepper or smoked paprika to the cheese sauce can give you a subtle, delicious heat that livens up the dish.

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

Step 1: Cook Pasta Just Right

Start by boiling a large pot of salted water (I like 4 to 6 quarts) and toss in your pasta. Here’s a little tip: cook it about 3 minutes less than the package instructs—you want it firm because it’ll finish cooking in the oven. Once drained, set it aside, but don’t rinse; the starch helps the cheese sauce stick.

Step 2: Make the Creamy Sauce Base

In the same empty pot, melt your butter over medium heat. Whisk in the flour and cook for 2-3 minutes until it turns golden—this step avoids that raw flour taste. Slowly whisk in milk and heavy cream, then simmer gently until the sauce thickens, usually around 3-5 minutes. Keep the whisk moving to prevent lumps.

Step 3: Flavor and Cheese it Up

Turn off the heat and whisk in your seasonings—kosher salt, pepper, ground mustard, onion and garlic powder, plus a spoonful of dijon mustard (it really brightens the sauce). Next, add in the Velveeta, parmesan, and 3 ½ cups of sharp cheddar, stirring until everything is melted into a smooth, dreamy sauce. Taste and adjust the salt and pepper if needed; this step is crucial!

Step 4: Combine, Top, and Bake

Add your drained pasta back into the pot and stir to coat every piece in that luscious cheese sauce. Transfer the mixture to your greased 9×13 baking dish. In a small bowl, mix crushed pretzels, remaining shredded cheddar, panko breadcrumbs, and dried parsley, then sprinkle it evenly over the top. Pop it in your 425°F oven for 15-18 minutes until golden and bubbly. Let it rest for about 10 minutes before serving—this pause helps it set so it’s easier to scoop.

💡

Tips from My Kitchen

Don’t Overcook the Pasta: I can’t stress this enough—it keeps your mac and cheese from turning mushy after baking.
Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that stop it from melting properly.
Whisk Constantly When Making the Sauce: This avoids lumps and helps build a creamy texture fast.
Let it Rest Before Serving: This step firms up the mac and cheese so it’s easier to serve without falling apart.

How to Serve Baked Mac and Cheese with Pretzel Topping Recipe

Garnishes

I like to keep garnishes simple but flavorful. A quick sprinkle of fresh chopped parsley or chives adds a pop of color and freshness that cuts through the richness perfectly. Sometimes I add a tiny drizzle of truffle oil if I’m feeling fancy, but honestly, the pretzel crust is already stealing the show.

Side Dishes

This mac and cheese is such a crowd-pleaser that you can pair it with just about anything. My go-to sides are garlic roasted green beans, a crisp Caesar salad, or sometimes even some smoky BBQ pulled pork if I want to turn this into a full-on feast.

Creative Ways to Present

For a fun twist at holidays or special dinners, I serve the mac and cheese in individual ramekins topped with the pretzel crust. It looks elegant and helps with portion control. I’ve also tried baking it in a cast-iron skillet for rustic charm—turns out beautifully!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover mac and cheese in an airtight container in the fridge for up to 4 days. It’s great for quick lunches and reheats well if you follow my tips below.

Freezing

This Baked Mac and Cheese with Pretzel Topping Recipe freezes like a champ! I portion it into freezer-safe containers (topping and all) and freeze for up to 2 months. When ready to enjoy, just thaw overnight in the fridge before reheating.

Reheating

To keep that crispy topping, I reheat leftovers in the oven at 350°F for about 15-20 minutes until warm and bubbly. If you’re in a rush, microwave covered for 2 minutes, then finish under the broiler for 1-2 minutes to crisp up the topping again.

FAQs

Can I use different pasta shapes for this baked mac and cheese with pretzel topping recipe?

Absolutely! While elbow macaroni or shells are classic, you can use penne, cavatappi, or even rotini—just make sure to adjust the cooking time so the pasta is al dente before baking.
What if I don’t have Velveeta—can I skip it?

You can substitute Velveeta with extra sharp cheddar or a mix of cream cheese and cheddar to keep the sauce creamy. Just know Velveeta melts smoother and helps prevent a grainy texture.
Is the pretzel topping gluten-free?

Standard pretzels contain gluten, but you can find gluten-free pretzel alternatives or swap the pretzels for gluten-free breadcrumbs to make this recipe safe for gluten-free diets.
Can I prepare the mac and cheese ahead of time and bake it later?

Yes! You can assemble the mac and cheese, cover it with foil, and refrigerate up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.

Final Thoughts

This Baked Mac and Cheese with Pretzel Topping Recipe has become my go-to when I want to impress with minimal effort. It hits all the right spots—creamy, cheesy, crunchy, and deeply comforting. I love sharing it with friends and family because it feels special but is really simple to make. Give it a try at your next get-together or cozy night in—you’ll thank me later for this golden, bubbly slice of happiness.