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The Ultimate Creamy Baked Mac and Cheese with a Crunchy Panko Topping

A close-up of a hearty serving of baked mac and cheese with a crispy, golden-brown topping.
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You deserve a baked mac and cheese that stays creamy and never dries out. This recipe uses a three-cheese blend and a foolproof roux method to create a rich sauce, topped with a golden, crispy panko crust for the ultimate comfort food experience.

Ingredients

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  • 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 cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until just al dente. Drain well and set aside. Do not overcook the pasta.
  3. 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. Slowly 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 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Fontina, and Gruyère cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. This off-heat melting prevents graininess.
  7. Gently fold the cooked macaroni into the cheese sauce until fully coated. Pour the mixture into the prepared baking dish.
  8. 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 macaroni and cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  10. Let the baked mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.

Notes

  • For the creamiest results, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can affect sauce smoothness.
  • If you prefer a Southern style baked mac and cheese, you can substitute half of the milk with heavy cream for extra richness.
  • To prevent a dry casserole, ensure your cheese sauce is slightly looser than you think it needs to be before adding the pasta, as the pasta absorbs liquid while baking.

Nutrition

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