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The Ultimate Creamy Baked Mac and Cheese with Crispy Panko Topping

A generous serving of creamy baked mac and cheese with a golden, crunchy breadcrumb topping, served on a white plate.
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This recipe delivers rich, gooey, homemade baked mac and cheese with a perfectly golden, crispy topping. It is a family favorite comfort food ideal for weeknights or gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 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 macaroni according to package directions until just al dente. Drain well and set aside.
  3. In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and paprika.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is fully melted and smooth before adding the next. This creates your rich and gooey cheese sauce.
  7. Add the cooked, drained macaroni to the cheese sauce and stir gently until the pasta is completely coated.
  8. Pour the macaroni and cheese 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 pasta mixture.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  11. Let the baked mac and cheese rest for 5 minutes before serving.

Notes

  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a Southern baked mac and cheese flavor, you can add a dash of hot sauce to the cheese sauce.
  • You can prepare the entire dish, cover it, and refrigerate it up to one day ahead. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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