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Ultimate Creamy Baked Mac and Cheese with Crispy Panko Topping

A generous serving of baked mac and cheese recipe with a golden, crispy topping and gooey cheese pull.
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Prepare this ultimate creamy baked mac and cheese featuring a rich, gooey interior and a perfectly golden, crispy panko topping. This recipe is simple to execute and serves as the best baked mac and cheese for family dinners or potlucks.

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
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups (about 16 ounces) sharp cheddar cheese, freshly grated
  • 1 cup (about 4 ounces) Gruyère cheese, freshly grated
  • 1 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just al dente (about 1 minute less than recommended). Drain well and set aside.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt 4 tablespoons of the butter.
  4. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  5. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil rapidly.
  6. Remove the saucepan from the heat. Whisk in the dry mustard, smoked paprika, pepper, salt, and cayenne pepper, if using.
  7. Add the grated cheddar and Gruyère cheese to the sauce in handfuls, stirring until completely melted and smooth before adding the next batch. Taste and adjust salt if needed. This creates your creamy baked macaroni and cheese sauce.
  8. Add the drained pasta to the cheese sauce and stir gently until every piece is coated. Pour the mixture into the prepared baking dish.
  9. In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and toast, stirring often, until they are golden brown (about 3-4 minutes).
  10. Sprinkle the toasted panko 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. Let it rest for 5 minutes before serving this ultimate comfort food pasta.

Notes

  • For the best flavor and melt, always grate your cheese fresh instead of using pre-shredded varieties.
  • If you prefer a Southern style baked mac and cheese, you can substitute half of the milk with heavy cream for extra richness.
  • To make this recipe ahead of time, assemble everything through step 7, cover, and refrigerate. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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