Introduction

Baked Mac and Cheese is a timeless comfort food classic that’s creamy, cheesy, and topped with a crispy golden crust. This recipe combines smooth cheese sauce with perfectly cooked macaroni, then bakes it to bubbly perfection. It’s a crowd-pleaser that’s easy to prepare for weeknight dinners or special occasions.

Creamy Baked Mac and Cheese with Crunchy Panko Topping Recipe - Recipe Image

Ingredients

250g (8 oz) macaroni (elbow pasta)
1 tbsp (15g) unsalted butter (or 2 tsp oil)
2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt
4 tbsp (60g) unsalted butter
1/3 cup plain/all-purpose flour
3 cups milk, warmed (low or full fat)
2 cups freshly shredded cheese (Gruyère preferred, followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Step 1: Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions minus one minute for a firm bite. Drain the pasta and return it to the pot.
Step 2: Add 1 tablespoon unsalted butter to the hot pasta and toss until melted. Set aside to cool slightly while preparing the sauce.
Step 3: Mix the topping ingredients: combine panko breadcrumbs, 2 tablespoons melted butter, and 1/4 teaspoon salt. Set aside.
Step 4: Preheat your oven to 180°C (350°F).
Step 5: In a large saucepan or ovenproof skillet, melt 4 tablespoons of butter over medium heat. Add the flour and cook, stirring constantly, for one minute to form a roux.
Step 6: Gradually whisk in about 1 cup of the warmed milk to dissolve the roux completely, then add the remaining milk. Stir to a smooth, lump-free sauce.
Step 7: Stir in 3/4 teaspoon salt, garlic powder, onion powder, and mustard powder. Continue cooking and whisking for 5 to 8 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.
Step 8: Remove the sauce from heat and stir in the shredded cheeses until combined. The cheese doesn’t need to fully melt here.
Step 9: Taste and adjust salt if needed, keeping in mind the saltiness of your cheeses.
Step 10: Pour the cheese sauce into the pot with the macaroni and stir quickly to combine. Transfer the mixture to your skillet or a baking dish.
Step 11: Sprinkle the breadcrumb topping evenly over the mac and cheese.
Step 12: Bake for 25 minutes or until the topping is light golden and crispy. Avoid baking too long to prevent drying out the sauce.
Step 13: Serve immediately, optionally garnished with fresh parsley for a burst of color and freshness.

Tips & Variations

Use a mix of Gruyère, cheddar, and Colby cheeses for the best flavor and meltability, or substitute with your favorite cheese blends.
For a richer sauce, try using whole milk or add a splash of cream.
Toast the panko breadcrumbs in a dry skillet before mixing with butter for extra crunch and flavor.
To add more depth, stir in a pinch of smoked paprika or cayenne pepper into the sauce.
Make it vegetarian by ensuring your chosen cheeses don’t use animal rennet.

Storage

Store leftover baked mac and cheese covered in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) until warmed through to preserve the creamy texture. You can also reheat individual portions in the microwave, though the topping may lose its crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for baked mac and cheese?

Yes, while elbow macaroni is traditional, short pasta shapes like shells, rotini, or penne work well because they hold sauce nicely.

How do I prevent my mac and cheese from becoming dry when baking?

Make sure not to overbake it and use enough sauce. The cheese sauce should be creamy before baking, and baking until just golden on top helps keep it moist.

Creamy Baked Mac and Cheese with Crunchy Panko Topping Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This classic Baked Mac and Cheese recipe features creamy cheese sauce made with gruyere, cheddar, and mozzarella, combined with perfectly cooked elbow macaroni, topped with a crispy buttery panko breadcrumb crust. Baked to golden perfection, it’s a comforting, cheesy, and satisfying dish ideal for family dinners or gatherings.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

250g / 8 oz macaroni (elbow pasta)
1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt

Sauce

4 tbsp (60g) unsalted butter
1/3 cup plain / all purpose flour
3 cups milk, warmed (low or full fat)
2 cups freshly shredded cheese (gruyere best, followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Cook pasta: Bring a large pot of water to a boil. Add macaroni and cook according to the package directions minus one minute to keep it slightly firm for baking.
Toss in butter: Drain the pasta and return it to the pot. Add 1 tablespoon of unsalted butter and toss until melted. Set aside to cool while you prepare the sauce.
Prepare topping: In a small bowl, mix together 2/3 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, and 1/4 teaspoon salt. Set aside for later use.
Preheat oven: Set your oven to 180°C / 350°F (all oven types) to ensure it’s ready to bake the mac and cheese.
Make the roux: In a large saucepan or ovenproof skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 1/3 cup all-purpose flour and cook, stirring constantly, for about 1 minute until the mixture is fragrant but not browned.
Add milk: Gradually add about 1 cup of the warmed milk, whisking constantly to dissolve the roux into the milk. Then add the remaining milk, whisking until the sauce is smooth and lump-free.
Add seasonings: Stir in 3/4 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon mustard powder to flavor the sauce.
Thicken sauce: Continue cooking the sauce while stirring or whisking regularly for 5 to 8 minutes, until it thickens to a creamy consistency that coats the back of a wooden spoon.
Add cheese: Remove the sauce from the heat and immediately stir in 2 cups of freshly shredded gruyere/cheddar/Colby cheese blend and 1 cup shredded mozzarella. Cheese doesn’t need to melt completely at this stage.
Adjust salt: Taste the sauce and adjust salt if needed, though recommended cheeses usually provide enough seasoning.
Assemble: Pour the cheese sauce into the pot with the cooked macaroni. Stir quickly to combine, then transfer back into the skillet or a baking dish. Evenly sprinkle the prepared breadcrumb topping over the mac and cheese.
Bake: Bake in the preheated oven for 25 minutes or until the topping is a light golden brown. Avoid overbaking to prevent the sauce from drying out.
Serve: Serve immediately, optionally garnished with fresh parsley for color and flavor. Enjoy your creamy, cheesy baked mac and cheese!

Notes

Use panko breadcrumbs for the crispiest topping; regular breadcrumbs will be less crunchy.
Gruyere gives the best flavor, but combining it with cheddar and Colby creates a richer cheese blend.
Optional to cool pasta slightly before mixing with sauce to prevent clumping and ensure even coating.
For make-ahead, assemble the dish fully but hold off on baking. Store covered in the fridge, then bake when ready, adding a few minutes to baking time if cold.
Use a large ovenproof skillet or casserole dish for easier assembly and baking.

Keywords: mac and cheese, baked macaroni and cheese, cheesy pasta bake, comfort food, easy mac and cheese