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Ultimate Creamy Baked Mac and Cheese with Crunchy Panko Topping

A spoonful of cheesy baked mac and cheese recipe lifts out, showing long cheese pulls and a golden brown crumb topping.
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This is the ultimate baked mac and cheese recipe, delivering a rich, creamy interior and a perfectly golden, crunchy topping. It is a family favorite comfort food, ideal for weeknight dinners or holiday side dishes.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt, plus more for boiling water
  • 1/4 teaspoon cayenne pepper (optional)
  • 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°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni in salted boiling water until just al dente, about 1 minute less than package directions suggest. Drain the pasta well and set it aside.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt 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 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. Whisk in the dry mustard, smoked paprika, black pepper, salt, and cayenne pepper, if using.
  6. Add the shredded sharp cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is fully melted and smooth before adding the next. Taste the sauce and adjust salt if needed. This is your rich cheesy pasta base.
  7. Pour the cooked, drained macaroni into the cheese sauce and stir gently until every noodle is coated. Transfer the mixture to your prepared baking dish.
  8. 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. This creates the desired crispy top.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving this crowd pleasing casserole recipe.

Notes

  • For the creamiest texture, shred your own cheese. Pre-shredded cheeses often contain anti-caking agents that can make the sauce slightly grainy.
  • If you are making this for a holiday side dish, you can assemble the entire dish (without the panko topping) up to 24 hours ahead. Cover and refrigerate. Add the panko topping just before baking, adding 10 to 15 minutes to the total bake time.
  • To make this Southern style baked mac and cheese, consider adding a small dash of hot sauce or a pinch of nutmeg to the cheese sauce for depth.

Nutrition

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