Introduction

Baked Mac and Cheese is a comforting classic that combines creamy, cheesy sauce with tender pasta and a crispy breadcrumb topping. This recipe uses a blend of cheeses for depth of flavor and a crunchy finish that’s sure to please the whole family.

Baked Mac and Cheese with Crispy Panko Topping Recipe - Recipe Image

Ingredients

250g / 8 oz macaroni (elbow pasta)
1 tbsp (15g) unsalted butter (or 2 tsp oil)
2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt
4 tbsp (60g) unsalted butter
1/3 cup plain/all-purpose flour
3 cups milk, warmed (low or full fat)
2 cups freshly shredded cheese, Gruyere best (followed by Cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more of another cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Step 1: Bring a large pot of water to a boil. Add the macaroni and cook according to the packet directions, but reduce the cooking time by one minute. Drain the pasta.
Step 2: Return the drained pasta to the pot, add 1 tbsp unsalted butter, and toss until melted. Set aside to cool while preparing the sauce.
Step 3: Preheat your oven to 180°C (350°F).
Step 4: In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter and 1/4 tsp salt. Set this topping aside.
Step 5: For the sauce, melt 4 tbsp unsalted butter in a large saucepan or ovenproof skillet over medium heat. Add the flour and stir constantly for about one minute to form a roux.
Step 6: Gradually add 1 cup of the warmed milk to the roux, stirring to dissolve the paste. Then add the remaining 2 cups of milk, whisking to ensure the sauce is smooth and lump-free.
Step 7: Stir in 3/4 tsp salt, garlic powder, onion powder, and mustard powder. Continue cooking and whisking regularly for 5 to 8 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.
Step 8: Remove the sauce from heat, add the shredded cheeses, and stir until combined. The cheese does not need to melt completely at this stage.
Step 9: Taste and adjust salt if necessary.
Step 10: Pour the cheese sauce into the pot with the cooked macaroni and stir quickly to combine. Transfer the mixture into the skillet or a baking dish.
Step 11: Sprinkle the breadcrumb mixture evenly over the top.
Step 12: Bake for 25 minutes, or until the top is lightly golden and crispy. Avoid baking longer to keep the sauce creamy.
Step 13: Serve immediately, optionally garnished with fresh parsley for a pop of color.

Tips & Variations

Use a mix of Gruyere and sharp Cheddar cheeses for a rich, complex flavor. You can substitute cheeses or add a bit of Parmesan for extra tang.
To make the dish vegetarian, ensure the cheese and butter are free of animal rennet.
For a gluten-free version, substitute the plain flour with a gluten-free flour blend and use gluten-free pasta and breadcrumbs.
If you prefer a richer sauce, use full-fat milk or add a splash of cream.

Storage

Store leftover baked 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 to restore creaminess. Avoid reheating too long to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baked mac and cheese ahead of time?

Yes, you can assemble the mac and cheese in the baking dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time when cooking from chilled.

What type of pasta is best for baked mac and cheese?

Elbow macaroni is classic because its shape holds the sauce well, but you can also use small shells, cavatappi, or any small tubular pasta that captures the cheese sauce effectively.

Baked Mac and Cheese with Crispy Panko Topping Recipe

Print Recipe

★★★★★

4.5 from 98 reviews

This classic Baked Mac and Cheese recipe features creamy, cheesy pasta topped with a crispy panko breadcrumb crust. The mac and cheese is made from a velvety roux-based cheese sauce combining Gruyere, cheddar, Colby, and mozzarella cheeses, baked to golden perfection. It’s a comforting, crowd-pleasing dish perfect for family dinners or special occasions.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta

250g (8 oz) macaroni (elbow pasta)
1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt

Cheese Sauce

4 tbsp (60g) unsalted butter
1/3 cup plain/all-purpose flour
3 cups warm milk (low or full fat)
2 cups freshly shredded Gruyere cheese (or a mix of Gruyere, cheddar, and Colby)
1 cup freshly shredded mozzarella cheese (or other cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Cook Pasta: Bring a large pot of water to a boil. Add the macaroni and cook according to the package directions minus 1 minute, so the pasta is slightly undercooked.
Toss in Butter: Drain the pasta and return it to the pot. Add 1 tbsp of unsalted butter and toss until melted and evenly coated. Set aside to cool while preparing the sauce.
Prepare Topping: In a small bowl, mix the panko breadcrumbs with the melted butter and salt. Set aside for later.
Preheat Oven: Preheat your oven to 180°C (350°F).
Make Roux: In a large saucepan or ovenproof skillet, melt 4 tbsp butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly to form a smooth paste without browning.
Add Milk: Gradually add about 1 cup of warmed milk, stirring to dissolve the roux completely. Then pour in the remaining milk, whisking constantly to prevent lumps.
Add Seasonings: Stir in the salt, garlic powder, onion powder, and mustard powder.
Thicken Sauce: Continue to cook the sauce over medium heat, whisking frequently, for 5 to 8 minutes until it thickens to a creamy consistency. The sauce should coat the back of a wooden spoon and leave a clear path when you run your finger through it.
Add Cheese: Remove the sauce from the heat and stir in the shredded cheeses until well mixed. The cheese does not need to fully melt at this stage.
Adjust Salt: Taste the sauce and adjust salt if necessary, though with the recommended cheeses, extra seasoning is usually not needed.
Assemble: Combine the cheese sauce with the cooked macaroni in the pot, stirring quickly to coat the pasta. Transfer the mixture back into the skillet or a baking dish. Evenly sprinkle the prepared breadcrumb topping over the surface.
Bake: Place the dish in the preheated oven and bake for 25 minutes or until the topping is lightly golden and crispy. Avoid baking longer to prevent drying out the sauce.
Serve: Serve immediately, optionally garnished with fresh parsley for a pop of color and flavor.

Notes

Note 1: Panko breadcrumbs add a lighter, crunchier topping compared to regular breadcrumbs.
Note 2: Gruyere cheese offers meltability and nuttiness; cheddar and Colby add sharpness and creaminess. Mozzarella adds stretch and smoothness.
Note 3: Tossing the pasta with butter keeps it from sticking and adds flavor but is optional.
Note 4: Using an ovenproof skillet allows for making the roux and assembling in the same pan, easing cleanup.
Make-Ahead Tip: Prepare the pasta and cheese sauce ahead, then assemble just before baking. Refrigerate assembled dish topped with breadcrumbs, bake extra 5-10 minutes if chilled.

Keywords: mac and cheese, baked mac and cheese, cheesy pasta, comfort food, Gruyere mac and cheese