Grilled Cheese Pasta Croutons (Printable)

Melted cheeses coat tender pasta, finished with buttery crouton clusters. Pure comfort and crunch in every bite.

# Components:

→ Pasta

01 - 12 ounces elbow macaroni or short pasta
02 - 1 tablespoon kosher salt for pasta water

→ Cheese Sauce

03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 teaspoon Dijon mustard
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon ground black pepper
12 - Salt to taste

→ Buttery Crouton Clusters

13 - 3 cups cubed rustic bread (day-old or slightly stale)
14 - 3 tablespoons unsalted butter, melted
15 - 1/4 teaspoon smoked paprika (optional)
16 - Pinch of salt

→ Garnish

17 - 2 tablespoons chopped fresh chives or parsley

# Directions:

01 - Preheat your oven to 375°F (190°C).
02 - Bring a large pot of salted water to a rolling boil. Cook the pasta until it reaches an al dente texture, following the package directions. Drain the pasta thoroughly and set it aside.
03 - On a baking sheet, toss the bread cubes with melted butter, smoked paprika, and a pinch of salt. For clusters, gently press some of the buttered cubes together. Bake for 12–15 minutes, or until the croutons are golden brown and delightfully crisp, stirring once halfway through. Allow them to cool.
04 - In a large saucepan over medium heat, melt the 2 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring continuously to prevent burning.
05 - Gradually incorporate the milk while whisking constantly to ensure a smooth, lump-free sauce. Continue cooking and stirring until the sauce has thickened, which should take approximately 3–5 minutes.
06 - Reduce the heat to low. Stir in the shredded cheddar, mozzarella, grated Parmesan, Dijon mustard, garlic powder, and black pepper until the cheeses are fully melted and the sauce is smooth. Season generously with salt to your preference.
07 - Gently fold the drained pasta into the prepared cheese sauce, ensuring each piece is evenly coated.
08 - Portion the sauced pasta into individual serving bowls. Top each serving generously with the prepared buttery crouton clusters and a sprinkle of fresh chives or parsley, if using.

# Expert Advice:

01 -
  • Ready in just 40 minutes for a quick weeknight dinner
  • Uses simple pantry staples you likely already have
  • Creates the perfect balance of creamy and crunchy textures
  • Versatile base that welcomes customization with vegetables or proteins
02 -
  • The crouton clusters are best added just before serving to maintain their crunch
  • This dish reheats beautifully on the stovetop with a splash of milk
  • Using a combination of cheeses creates the most complex and satisfying flavor
  • The sauce thickens as it cools, so serve immediately for best texture
03 -
  • Reserve a half cup of pasta cooking water before draining. This starchy liquid can help thin the sauce if it becomes too thick during final assembly.
  • When making the crouton clusters, tear some of the bread rather than cutting it all for more interesting texture and better crunch.
  • For an elevated version, infuse the milk with a bay leaf and whole garlic clove while warming it, then strain before adding to the roux.

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