Print

The Ultimate Creamy Baked Macaroni and Cheese with a Crispy Panko Topping

A close-up of a square serving of baked mac and cheese recipe with a deeply browned, crispy topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate comfort food: creamy, cheesy macaroni baked until bubbly and topped with a golden, crispy crust. It is a family favorite perfect for weeknights or holiday side dishes.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère or Monterey Jack cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the dry mustard, paprika, pepper, and salt.
  6. Add the shredded sharp cheddar and Gruyère cheeses to the sauce, stirring until the cheese is completely melted and the sauce is smooth and rich. This is your rich cheese sauce pasta base.
  7. Add the drained, cooked macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.
  8. Pour the macaroni mixture into the prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttered panko evenly over the top of the macaroni mixture for a macaroni and cheese with crust.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown.
  11. Let the baked mac and cheese rest for 5 to 10 minutes before serving.

Notes

  • For a stronger cheese flavor, use a combination of sharp cheddar and smoked Gouda.
  • If you are making this for a crowd, you can assemble the entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10 minutes to the bake time if baking from cold.
  • To make this a Southern baked macaroni style, add a pinch of cayenne pepper to the cheese sauce.

Nutrition

Find it online: https://delicerecipe.com/baked-mac-and-cheese-recipe/