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Ultimate Creamy Baked Mac and Cheese with Crispy Panko Topping

A close-up of a square serving of creamy baked mac and cheese recipe with a crispy, browned breadcrumb topping.
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This recipe yields a rich, creamy interior and a golden, crunchy topping for the best baked macaroni and cheese experience.

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 cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyere 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°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until 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 1 minute, stirring constantly to form 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 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Gruyere, and Monterey Jack cheese to the sauce in handfuls, stirring until completely melted and smooth before adding the next batch. This is your cheese sauce.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the 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 macaroni and cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  11. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • For a richer flavor, substitute 1 cup of the whole milk with heavy cream.
  • If you prefer a softer topping, skip the Panko and top only with an extra 1/2 cup of shredded sharp cheddar cheese before baking.

Nutrition

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