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Ultimate Creamy Baked Mac and Cheese with Crunchy Panko Topping

A spoonful of creamy baked mac and cheese showing extreme cheese pull and a crispy browned topping.
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A recipe for rich, creamy baked macaroni and cheese featuring a blend of sharp cheeses and a crisp breadcrumb topping.

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 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the cheese sauce. Melt 6 tablespoons of butter in a large saucepan over medium heat.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  5. 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.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  7. Add the shredded cheddar, Gruyere, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. Taste and adjust seasoning if needed.
  8. Add the cooked, drained macaroni to the cheese sauce and stir gently until all the pasta is evenly coated.
  9. Pour the mixture into the prepared baking dish.
  10. In a small bowl, toss the Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  12. Let the mac and cheese rest for 5 minutes before serving.

Notes

  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • Warming the milk slightly before adding it to the roux helps prevent lumps in the sauce.
  • For a deeper cheese flavor, reserve about 1/2 cup of the shredded cheese and stir it in after removing the sauce from the heat.

Nutrition

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