Baked Mac & Cheese with Crispy Panko Topping Recipe

Introduction

This baked mac & cheese features a creamy, cheesy sauce combined with tender elbow macaroni and topped with a golden, crispy breadcrumb crust. It’s a comforting classic perfect for family dinners or a cozy night in.

Ingredients

• 1 lb elbow macaroni
• 5 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 1/2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 1 1/2 cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 tsp smoked paprika (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Step 2: Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
3. Step 3: In a saucepan, melt 5 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute to make a roux.
4. Step 4: Slowly whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens.
5. Step 5: Add salt, black pepper, and garlic powder to the sauce, then remove it from the heat.
6. Step 6: Stir in the shredded sharp cheddar, Gruyère, and mozzarella cheeses until the sauce is smooth and creamy.
7. Step 7: Fold the cooked pasta into the cheese sauce until evenly coated, then transfer the mixture into the prepared baking dish.
8. Step 8: In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan, and smoked paprika, if using.
9. Step 9: Sprinkle the breadcrumb topping evenly over the mac and cheese in the baking dish.
10. Step 10: Bake for 25 to 30 minutes until the topping is golden and the sauce is bubbling. For extra crispiness, broil for an additional 2 to 3 minutes, watching carefully to avoid burning.

Tips & Variations

• For a richer flavor, substitute half the whole milk with cream or add a dash of mustard powder to the cheese sauce.
• Try mixing in cooked bacon or caramelized onions before baking for added texture and taste.
• Use gluten-free flour and pasta to make this dish gluten-free.
• If you prefer a softer topping, omit the panko and just use grated cheese on top.

Storage

Store leftover baked mac & cheese covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping. You can also microwave individual servings, but the crust may lose some crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the mac & cheese up to a day in advance and keep it covered in the refrigerator. Bake it just before serving for the best texture and flavor.

What cheese can I substitute if I don’t have Gruyère?

Swiss cheese or fontina make good substitutes for Gruyère, offering a similar melt and nutty taste.

Baked Mac & Cheese with Crispy Panko Topping Recipe

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★★★★★

4.7 from 89 reviews

• Author: Gabriel
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This classic Baked Mac & Cheese recipe features tender elbow macaroni coated in a rich, creamy blend of sharp cheddar, Gruyère, and mozzarella cheeses, topped with a golden, crispy panko breadcrumb crust. Baked to bubbly perfection and optionally broiled for extra crunch, this comforting dish is perfect as a hearty main or delicious side.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb elbow macaroni

Cheese Sauce

• 5 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 2 1/2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1/2 cup mozzarella cheese, shredded

Crispy Topping

• 1 1/2 cups panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 tsp smoked paprika (optional)

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set aside.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes, then drain and set aside to cool slightly.
3. Make Roux: In a medium saucepan, melt 5 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute to form a roux, which will thicken the sauce.
4. Add Dairy: Slowly pour in 3 cups of whole milk and 1 cup of heavy cream while whisking constantly to prevent lumps. Continue to cook and stir until the mixture thickens to a creamy consistency.
5. Season Sauce: Remove the saucepan from heat and stir in 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder for balanced seasoning.
6. Add Cheeses: Gradually fold in 2 1/2 cups sharp cheddar, 1 cup Gruyère, and 1/2 cup mozzarella cheese until fully melted and the sauce is smooth and rich.
7. Combine Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce ensuring each piece is well coated. Transfer the mixture to the prepared baking dish and spread evenly.
8. Prepare Topping: In a medium bowl, combine 1 1/2 cups panko breadcrumbs, 3 tablespoons melted unsalted butter, 1/4 cup grated Parmesan cheese (if using), and 1/2 teaspoon smoked paprika (if using). Mix until the crumbs are evenly coated with butter.
9. Add Topping: Sprinkle the breadcrumb mixture evenly over the mac and cheese, creating a crispy, golden layer.
10. Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the top is golden and the sauce is bubbling around the edges.
11. Broil for Extra Crispiness: For an extra crunchy topping, switch the oven to broil and cook the mac and cheese for an additional 2 to 3 minutes. Watch carefully to avoid burning.

Notes

• For a lighter version, substitute whole milk and heavy cream with 2% milk and reduce butter to 3 tablespoons.
• Use freshly grated cheeses for best melting and flavor.
• Adding Gruyère brings a slightly nutty flavor that balances the sharpness of cheddar.
• Broil time is optional but enhances the texture of the crunchy topping.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to preserve crispiness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: Baked mac and cheese, crispy topping mac and cheese, comfort food, creamy mac and cheese, cheddar mac and cheese, Gruyère mac and cheese