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

A close-up showing a serving of Baked Mac and Cheese being lifted, revealing long, gooey cheese pulls and a crispy, golden topping.
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Follow this detailed recipe to create a rich, creamy baked macaroni and cheese featuring a sharp cheddar and Gruyère sauce and a crunchy panko crust.

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
  • 1/4 teaspoon cayenne pepper
  • 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 (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until it is just shy of al dente (about 1 minute less than recommended). Drain the pasta and set it aside. Do not rinse.
  3. Prepare the roux: In a large saucepan or Dutch oven over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture forms a smooth paste and smells slightly nutty.
  4. Make the béchamel: Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  5. Season the sauce: Remove the pan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Create the cheese sauce: Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the béchamel in handfuls, stirring until each addition is fully melted and smooth before adding the next. Taste and adjust seasoning if needed.
  7. Combine: Gently fold the slightly undercooked macaroni into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
  8. Prepare the topping: In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the panko evenly over the macaroni mixture.
  9. Bake: Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  10. Rest: Let the mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.

Notes

  • For the creamiest sauce, shred your own cheese; pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
  • To make this dish ahead of time, assemble everything through step 6, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a sharper flavor, substitute 2 ounces of the Monterey Jack with smoked Gouda.

Nutrition

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