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Baked Mac and Cheese with Crispy Panko Topping Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. Prepare Topping: In a small bowl, mix the panko breadcrumbs with the melted butter and salt. Set aside for later.
  4. Preheat Oven: Preheat your oven to 180°C (350°F).
  5. 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.
  6. 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.
  7. Add Seasonings: Stir in the salt, garlic powder, onion powder, and mustard powder.
  8. 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.
  9. 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.
  10. Adjust Salt: Taste the sauce and adjust salt if necessary, though with the recommended cheeses, extra seasoning is usually not needed.
  11. 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.
  12. 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.
  13. 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

Find it online: https://zestywithzane.com/baked-mac-and-cheese-with-crispy-panko-topping-recipe/