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Homemade Breadcrumb Baked Mac and Cheese

Sharp cheddar, muenster, and asiago makes for an indulgent, three cheese Mac and Cheese dish. Some simple healthy recipe swaps help reduce the fat, maintain the protein and increase the fiber content of this classic recipe.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: lunch, dinner
Cuisine: American
Keyword: whole grain, healthier, protein, mac and cheese
Servings: 12 servings


  • 3 cups whole grain elbow macaroni
  • 8 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons flour
  • 3 cups dairy milk of your choice (skim milk, 2% milk, or whole milk)
  • 4 oz Muenster cheese, shredded
  • 4 ounces Asiago cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded
  • 2 cups whole wheat breadcrumbs or 3 slices whole grain bread **see note


  • Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish.
  • In a large pan, cook macaroni to al dente according to package instructions. Drain and set aside.
  • In a small saucepan, melt butter. Stir in salt, pepper, and flour until combined.
  • Slowly pour in milk and bring to a boil. Let simmer for 2 minutes, then reduce to low heat and stir in all cheeses until creamy. Pour cheese sauce over drained pasta and stir gently to combine.
  • Pour macaroni in the prepared baking dish. Top with breadcrumbs and bake at 350 degrees for 20 minutes or until cheese is bubbly.


** I love to use leftover whole grain bread scraps to make the breadcrumbs for this dish. All you do is rip your bread into medium-sized pieces and pop it into the 350 degrees pre-heated oven for 20 minutes while you prepare the pasta and cheese sauce. Then, pull it out of the oven and crush it up into small pieces to sprinkle over the mac and cheese.