Creamy Baked Mac and Cheese with Panko Breadcrumb Topping Recipe

Introduction

Mac and cheese is the ultimate comfort food, combining creamy cheese sauce with tender pasta for a satisfying meal. This classic recipe is baked to perfection with a crispy breadcrumb topping that adds a delightful crunch. Perfect for family dinners or a cozy night in.

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

1. Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set aside.
2. Step 2: In a saucepan over medium heat, melt the butter until bubbly. Whisk in the flour until the mixture is smooth, and cook for about 1 minute to form a roux.
3. Step 3: Gradually pour in the milk while whisking constantly. Continue cooking until the sauce thickens slightly.
4. Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until it melts completely.
5. Step 5: Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
6. Step 6: Transfer the mac and cheese to a greased baking dish. Sprinkle the panko bread crumbs evenly on top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown.

Tips & Variations

• Use a mix of cheeses like Gruyère and mozzarella for extra flavor and creaminess.
• For a spicy kick, add a pinch of cayenne pepper or some diced jalapeños to the cheese sauce.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
• For a richer sauce, try using half-and-half instead of whole milk.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, or microwave in short bursts, stirring occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for mac and cheese?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, cavatappi, or rotini. Just adjust the cooking time accordingly to ensure the pasta is al dente.

How do I prevent my mac and cheese from being too watery?

Make sure to thicken your sauce properly before combining with pasta. Cook the roux and milk mixture until it coats the back of a spoon. Also, avoid overcooking the pasta as it will release excess starch and cause excess moisture.

Creamy Baked Mac and Cheese with Panko Breadcrumb Topping Recipe

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★★★★★

5 from 91 reviews

Classic homemade mac and cheese featuring creamy sharp cheddar cheese sauce combined with perfectly cooked elbow macaroni, topped with a crispy panko breadcrumb crust baked to golden perfection.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside to prepare the cheese sauce.
2. Make the Roux: In a saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour until smooth and cook the mixture for about 1 minute to remove the raw flour taste.
3. Add Milk: Gradually pour in the whole milk while whisking constantly. Continue stirring until the mixture thickens slightly, forming a smooth béchamel base for the cheese sauce.
4. Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until fully melted and smooth, creating a rich and creamy cheese sauce.
5. Combine Pasta and Sauce: Mix the cooked elbow macaroni into the cheese sauce, ensuring each piece is well coated with the creamy sauce.
6. Bake: Transfer the macaroni and cheese mixture to a greased baking dish. Evenly sprinkle the panko bread crumbs on top for a crunchy topping. Bake the dish at 350°F (175°C) for 20-25 minutes, or until the crust is golden brown and crispy.

Notes

• Use sharp cheddar cheese for a bold, classic flavor; you can mix in other cheeses like Gruyère or mozzarella for variation.
• To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
• For a creamier texture, add a splash of cream or half-and-half along with the milk.
• Let the mac and cheese rest a few minutes after baking for easier serving and improved texture.
• Optional: Add a pinch of nutmeg to the roux for extra warmth and depth of flavor.

Keywords: mac and cheese, baked mac and cheese, homemade mac and cheese, cheddar cheese pasta, comfort food