Name: Mac and Cheese with Crispy Parmesan-Phyllo Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz elbow macaroni or pasta of choice; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups whole milk; 1/2 cup heavy cream (optional); 2 cups sharp cheddar cheese, grated; 1 cup Gruyère or mozzarella (optional blend); 1 tsp Dijon mustard; 1/2 tsp garlic powder; Salt and pepper, to taste; 4–6 sheets phyllo dough (thawed if frozen); 2–3 tbsp olive oil or melted butter (for brushing phyllo); 1/3 cup grated Parmesan cheese

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Mac and cheese with a crispy Parmesan-phyllo crust takes classic comfort food to the next level. Underneath the golden, flaky topping is a rich, creamy cheese sauce coating perfectly tender pasta. I love how the phyllo adds a delicate crunch that contrasts with the velvety macaroni underneath, making each bite irresistibly satisfying.

Why You’ll Love This Recipe

I love this recipe because it brings something unexpected to a dish I already know and love. The cheesy sauce is everything I want—smooth, sharp, and comforting—while the phyllo topping creates a bakery-style crispness I can’t get enough of. It’s elegant enough for a dinner party and indulgent enough to treat myself on a cozy night in. Plus, it’s surprisingly easy to pull together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni or pasta of choice
Butter
All-purpose flour
Whole milk
Heavy cream (optional, for extra richness)
Sharp cheddar cheese (grated)
Gruyère or mozzarella cheese (optional blend)
Dijon mustard
Garlic powder
Salt and pepper
Phyllo dough sheets (thawed if frozen)
Olive oil or melted butter (for brushing phyllo)
Grated Parmesan cheese

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish.
I cook the pasta in salted boiling water until just al dente, then drain and set aside.
In a saucepan, I melt butter over medium heat and whisk in flour to form a roux.
I slowly whisk in the milk (and cream if using) until smooth and thickened.
I stir in the mustard, garlic powder, salt, and pepper, then remove from heat and add the cheeses until melted and smooth.
I combine the cooked pasta with the cheese sauce and pour it into the prepared baking dish.
I layer 4–6 sheets of phyllo on top, brushing each layer lightly with olive oil or melted butter and sprinkling Parmesan between the sheets.
I tuck the edges of the phyllo down around the sides of the dish and finish with a final sprinkle of Parmesan.
I bake for 20–25 minutes, or until the phyllo is golden brown and crispy.
I let it cool for a few minutes before serving so the sauce thickens slightly.

Servings and timing

This recipe serves 6 and takes about 45 minutes total—15 minutes for prep, 10 minutes to make the sauce, and 20–25 minutes of baking time.

Variations

For a spicy version, I stir in a pinch of cayenne or chopped jalapeños.
When I want to make it more of a full meal, I mix in sautéed spinach, peas, or cooked chicken.
I occasionally use a mix of cheeses like fontina, smoked gouda, or blue cheese for a unique flavor profile.
Gluten-free phyllo dough and pasta can easily make this dish suitable for gluten-free diets.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I use a 350°F (175°C) oven to keep the phyllo crisp—about 15 minutes should do it. If I’m short on time, I microwave a portion, but I know the phyllo will soften. For best results, I always cover the edges with foil when reheating in the oven to prevent over-browning.

FAQs

Can I use frozen phyllo dough?

Yes, I always thaw it overnight in the fridge or for a few hours at room temperature before using. I keep it covered with a damp cloth to prevent drying out.

What cheese is best for mac and cheese?

I like sharp cheddar for its flavor and meltability, but I often mix in Gruyère, mozzarella, or even Monterey Jack for extra creaminess.

Can I make this ahead of time?

Yes, I assemble the pasta and cheese base a day in advance, then top with phyllo just before baking to keep it crispy.

Do I have to use phyllo?

Not at all. I can use breadcrumbs or a puff pastry topping instead, but the phyllo gives a uniquely crispy, elegant finish.

How do I keep phyllo from getting soggy?

I always bake it until it’s deeply golden and serve it shortly after baking. Brushing each sheet with oil or butter also helps it crisp up perfectly.

Conclusion

Mac and cheese with a crispy Parmesan-phyllo crust is a deliciously elevated take on the comfort food I know and love. It’s creamy, cheesy, and indulgent underneath—with a flaky, golden crown on top that adds the perfect crunch. Whether I’m making it for a special dinner or just treating myself, it always delivers that warm, satisfying bite I crave.