Creamy Baked Mac and Cheese with Panko Breadcrumb Topping Recipe
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.
- 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
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 elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside to prepare the cheese sauce.
- 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.
- 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.
- 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.
- Combine Pasta and Sauce: Mix the cooked elbow macaroni into the cheese sauce, ensuring each piece is well coated with the creamy sauce.
- 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
