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Ultimate Creamy Baked Mac and Cheese with a Crispy Panko Topping

A close-up of a creamy, cheesy slice of baked mac and cheese recipe with a crispy, golden breadcrumb topping.
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Make this ultimate creamy baked mac and cheese recipe that delivers rich, gooey cheese sauce inside and a satisfyingly crispy, golden-brown topping. This dish is simple to prepare and perfect for feeding a crowd at gatherings or enjoying as ultimate comfort food for dinner.

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 ground nutmeg
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon paprika
  • 4 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Gruyère 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 elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. Make the cheese sauce: In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, 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 salt, pepper, nutmeg, dry mustard powder, and paprika.
  6. Add the shredded cheeses (cheddar, Monterey Jack, and Gruyère) to the sauce in handfuls, stirring until each addition is fully melted and smooth before adding the next. This creates your gooey cheese sauce.
  7. Fold the cooked, drained macaroni into the cheese sauce until the pasta is completely coated.
  8. Pour the macaroni mixture into the prepared baking dish.
  9. In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the buttered Panko evenly over the top of the pasta mixture for the crispy topping.
  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 minutes before serving.

Notes

  • For the best flavor, shred your cheese from blocks rather than using pre-shredded varieties, as pre-shredded cheese contains anti-caking agents that affect melting.
  • You can prepare this dish ahead of time; assemble it completely, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • To make this a Southern baked mac and cheese, add a splash of hot sauce or a pinch of cayenne pepper to the cheese sauce.

Nutrition

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