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

A scoop has been taken out of a creamy baked mac and cheese dish, revealing the cheesy interior and golden brown breadcrumb topping.
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This recipe delivers the ultimate comfort food: baked mac and cheese that stays silky smooth inside while developing a golden, crunchy topping. You will master the foolproof cheese sauce technique to avoid dryness or graininess.

Ingredients

Scale
  • 1 pound elbow macaroni pasta
  • 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 fontina cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1 cup Panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F. 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. Prepare the roux: In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Slowly 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.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the cheeses: Add the shredded cheddar, fontina, and Gruyère, stirring until completely melted and smooth. Stir in the cream cheese until fully incorporated, creating your rich cheddar pasta bake sauce.
  7. Combine: Pour the cooked pasta into the cheese sauce and stir gently until every piece of macaroni is coated in the creamy cheese sauce. Transfer the mixture to your prepared baking dish.
  8. Prepare the topping: In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the buttery breadcrumb topping evenly over the pasta.
  9. Bake: Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown.
  10. Rest: Let the baked mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.

Notes

  • For the best texture, shred your own cheese blocks; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • Use the pasta water trick: Reserve about 1/2 cup of the starchy pasta cooking water. If your sauce seems too thick before adding the cheese, whisk in a splash of this reserved water.
  • This dish works well as a holiday side dish casserole or a main course for a weeknight dinner idea.

Nutrition

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