Save This grilled cheese pasta with buttery crouton clusters transforms two comfort food classics into one extraordinary dish. The creamy, cheesy pasta base gets crowned with irresistibly crunchy bread clusters that mimic the toasty exterior of a perfect grilled cheese sandwich.
I created this recipe during a particularly cold winter when my family was craving both grilled cheese and mac and cheese. The combination was such a hit that it's now requested at nearly every family gathering, especially by my cheese-loving nephew.
Ingredients
- Elbow macaroni: provides the perfect shape for holding the cheese sauce in every bite
- Whole milk: creates a rich base for the cheese sauce without being too heavy
- Sharp cheddar cheese: delivers that classic grilled cheese flavor with a tangy punch
- Mozzarella cheese: adds the stretchy, gooey texture we all love in comfort food
- Parmesan cheese: provides a savory depth and slight nuttiness to balance the sauce
- Dijon mustard: works as a secret ingredient that enhances the cheese flavor without tasting mustardy
- Day old rustic bread: makes the best crouton clusters with superior texture and crunch
- Smoked paprika: adds a subtle smoky dimension to the croutons that complements the cheese
Instructions
- Prepare the pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The water should taste like the sea to properly season the pasta from within. Add your elbow macaroni and cook until just al dente according to package instructions, usually about 8 minutes. The pasta will continue cooking slightly in the sauce, so err on the firmer side. Drain thoroughly but do not rinse, as the starch helps the sauce adhere better.
- Create the crouton clusters:
- Preheat your oven to 375°F while cutting rustic bread into 1-inch cubes. The irregular shapes create more interesting clusters. In a large bowl, drizzle the bread cubes with melted butter, making sure each piece gets some coverage. Sprinkle with smoked paprika and a pinch of salt, then toss gently. Spread on a baking sheet, purposely allowing some pieces to touch and stick together. Bake for 12-15 minutes, turning once halfway through, until they're deeply golden with crispy exteriors but slightly chewy centers.
- Make the cheese sauce:
- Start with a butter and flour roux by melting butter in a saucepan over medium heat until it foams slightly but doesn't brown. Whisk in the flour and cook for exactly one minute, stirring constantly to prevent burning while cooking out the raw flour taste. The mixture should smell slightly nutty. Gradually add the milk in a steady stream while whisking vigorously to prevent lumps from forming. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Add the cheese:
- Reduce the heat to low before adding cheese to prevent the sauce from breaking. Add the cheeses in handfuls, stirring between additions to ensure smooth melting. The sauce should be velvety and coat a spoon thickly. Stir in the Dijon mustard, garlic powder, and black pepper, tasting and adjusting seasonings as needed.
- Combine and serve:
- Gently fold the drained pasta into the cheese sauce, ensuring every piece gets thoroughly coated. The mixture should be creamy but not soupy. Transfer to serving bowls immediately while hot, topping each portion with a generous handful of crouton clusters. Finish with a sprinkle of fresh herbs for color and brightness.
Save The absolute game-changer in this recipe is the smoked paprika on the crouton clusters. I discovered this addition by accident when I was out of regular paprika, and now I wouldn't make it any other way. The subtle smokiness mimics that perfectly browned grilled cheese exterior that we all fight over.
Storage Tips
This pasta will keep in an airtight container in the refrigerator for up to 3 days. The sauce will thicken considerably when chilled, so when reheating, add a splash of milk and stir frequently over low heat until creamy again. Store the crouton clusters separately in a paper bag at room temperature to maintain their crunch. Never refrigerate the bread components as they'll become soggy.
Clever Substitutions
No elbow macaroni? Any short pasta works beautifully, particularly shells that capture pockets of cheese sauce. For a lighter version, substitute half and half for whole milk. Plant-based eaters can use vegan butter, plant milk, and dairy-free cheese alternatives with good results. The texture will be slightly different but still delicious. If you're out of Dijon, a pinch of ground mustard powder achieves a similar flavor enhancement.
Kid-Friendly Modifications
This dish is already a hit with children, but you can make it even more appealing by creating fun shapes with the crouton clusters. Let kids help press the bread pieces together into stars or animals before baking. For picky eaters, hide finely grated vegetables like zucchini or carrots in the cheese sauce. The vibrant orange color of the cheddar disguises these nutritious additions perfectly.
Make-Ahead Strategy
Prepare the pasta and cheese sauce up to two days ahead, storing them separately in the refrigerator. The sauce will thicken when chilled, so add extra milk when reheating. Make the crouton clusters the day of serving for optimal crunch. For meal prep, portion the pasta into individual containers and store the crouton clusters in separate small bags to add just before eating.
Seasonal Adaptations
Spring Add fresh peas and mint to brighten the dish. Summer Incorporate diced roasted tomatoes and fresh basil. Fall Mix in roasted butternut squash cubes and sage. Winter Stir in caramelized onions and thyme for depth.
Save This grilled cheese pasta is a perfect combination of creamy, cheesy comfort and delightful crunch. It's sure to become a family favorite for any occasion.