Introduction

Mac and cheese is a timeless comfort food loved by many for its creamy texture and rich cheesy flavor. This simple recipe uses a homemade cheese sauce and a crunchy breadcrumb topping to elevate a classic dish.

The image shows a white bowl filled with creamy macaroni and cheese, with gooey melted cheese stretching as a portion is lifted up. The top layer is golden brown with small browned spots, indicating it was baked. Underneath, the pasta is soft and coated in thick, shiny cheese sauce that is yellow-orange in color. The macaroni pieces are curved tubes, tightly packed, and the cheese on top looks smooth with bubbly texture near the edges. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
Step 3: Gradually whisk in the whole milk, ensuring the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens, about 5 minutes.
Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, mixing well to coat evenly.
Step 6: Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish and sprinkle the panko bread crumbs evenly on top.
Step 7: Bake for 20-25 minutes or until the top is golden brown and crispy. Let it cool slightly before serving.

Tips & Variations

For extra richness, add a teaspoon of Dijon mustard or a pinch of smoked paprika to the cheese sauce.
Mix in cooked bacon or sautéed vegetables for added flavor and texture.
Use a blend of cheeses like Gruyère or Monterey Jack for a different cheese profile.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if needed to restore creaminess.

How to Serve

A close-up image shows a bowl full of creamy macaroni and cheese with a golden brown baked cheese top. The dish has a thick layer of melted cheese that stretches in long, smooth strings as a woman's hand lifts a spoonful. The macaroni noodles beneath are small, round, and pale yellow, coated in rich, gooey cheese. The bowl is white, sitting on a white marbled surface, with the warm light highlighting the shiny, stretchy texture of the cheese layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, shells, or rotini works well as they hold the cheese sauce nicely.

How do I prevent the cheese sauce from separating?

Make sure to cook the roux thoroughly and add the milk gradually while whisking. Avoid boiling the sauce once the cheese is added to prevent it from breaking.

Creamy Cheddar Mac and Cheese with Crispy Panko Topping Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

This classic Mac and Cheese recipe delivers a creamy, cheesy comfort dish made with elbow macaroni, sharp cheddar cheese, and a crispy breadcrumb topping. It’s perfect as a hearty side or a satisfying main meal, combining a rich cheese sauce with tender pasta and a crunchy golden crust.

Author: Zane
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, usually about 8 minutes, until al dente. Drain and set aside.
Prepare the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook, whisking constantly, for about 1-2 minutes to form a smooth paste without browning.
Make the Cheese Sauce: Gradually whisk in the whole milk into the roux, continuing to whisk to avoid lumps. Cook over medium heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until melted and smooth.
Combine Pasta and Sauce: Add the drained elbow macaroni into the cheese sauce and stir until the pasta is evenly coated.
Assemble and Add Topping: Transfer the cheesy macaroni mixture into a greased baking dish. Evenly sprinkle the panko bread crumbs over the top to create a crispy crust when baked.
Bake the Mac and Cheese: Preheat the oven to 350°F (175°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges.
Serve: Remove from oven and let it cool slightly before serving. Enjoy this creamy, cheesy comfort food classic!

Notes

For extra flavor, you can mix in cooked bacon or sautéed onions before baking.
Use sharp cheddar for a bold cheesy taste, or mix in other cheeses like Gruyère or mozzarella for different textures.
To make ahead, prepare through the baking step and refrigerate, then bake just before serving, adding additional 5-10 minutes if baking from chilled.
Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers for the topping.
Whole milk is recommended for creaminess, but you can substitute with 2% milk for a lighter version.

Keywords: Mac and Cheese, Cheesy Pasta, Comfort Food, Baked Macaroni