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Creamy Baked Mac and Cheese with Crunchy Panko Topping Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven: Set your oven to 180°C / 350°F (all oven types) to ensure it’s ready to bake the mac and cheese.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Adjust salt: Taste the sauce and adjust salt if needed, though recommended cheeses usually provide enough seasoning.
  11. 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.
  12. 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.
  13. 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

Find it online: https://kitchenwithkai.com/creamy-baked-mac-and-cheese-with-crunchy-panko-topping-recipe/