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The Ultimate Creamy Baked Mac and Cheese with Buttery Panko Crust

A hand lifts a square portion of baked mac and cheese showing the gooey interior and crispy topping.
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Prepare the ultimate comfort food: a rich, creamy baked mac and cheese featuring a three-cheese blend and a golden, crunchy panko topping. This recipe focuses on achieving a silky sauce that stays moist during baking.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 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 fontina cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces cream cheese, cut into cubes
  • 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 macaroni according to package directions until al dente. Drain well and set aside. Do not overcook the pasta.
  3. 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 to cook, 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. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, fontina, and Gruyère cheeses, stirring until completely melted and smooth. Stir in the cream cheese cubes until they melt into the sauce, ensuring the sauce remains silky. This off-heat melting prevents graininess.
  7. Fold the cooked pasta into the cheese sauce until every piece is coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, toss the Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttery Panko evenly over the pasta mixture.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  10. Let the baked mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.

Notes

  • To prevent a dry final product, use warm milk when making the sauce and remove the sauce from the heat before adding the final cheeses.
  • For a Southern Baked Mac and Cheese style, you can add one large egg, lightly beaten, to the cheese sauce mixture before adding the pasta.
  • Resting the casserole for 10 minutes after baking helps the sauce firm up, preventing a watery texture when you serve it.

Nutrition

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