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The Ultimate Creamy Baked Mac and Cheese with Crispy Panko Topping

Close-up of a square serving of baked mac and cheese recipe with a crispy, browned breadcrumb topping.
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A reliable recipe for rich, creamy baked macaroni and cheese featuring a golden, crunchy panko crust. This dish works well for weeknight dinners or holiday gatherings.

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
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded Monterey Jack cheese
  • 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. In a large saucepan, melt 6 tablespoons of butter over medium heat. 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 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 sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add all three cheeses to the sauce, stirring until completely melted and smooth. This is your cheese sauce.
  7. Fold the cooked macaroni into the cheese sauce until everything is evenly 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 buttered panko evenly over the top of the macaroni and cheese.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  10. Let the dish rest for 10 minutes before serving.

Notes

  • For extra flavor, use smoked Gouda instead of Monterey Jack cheese.
  • Warming the milk before adding it to the roux helps prevent lumps in your sauce.
  • You can prepare the macaroni and cheese mixture up to the baking step one day ahead. Cover and refrigerate, then add the topping and bake when ready, adding 10 minutes to the baking time.

Nutrition

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