Baked Mac & Cheese with Crispy Panko Topping Recipe
This creamy baked mac and cheese features a rich blend of sharp cheddar, Gruyère, and mozzarella cheeses enveloped in a velvety sauce made with whole milk and cream. Topped with a buttery, golden panko breadcrumb crust seasoned with smoked paprika and Parmesan, this dish delivers a perfect balance of gooey cheesiness and crisp texture, making it a comforting classic perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 5 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Crispy Topping
- 1 1/2 cups panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 tsp smoked paprika (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook the Pasta: Boil the elbow macaroni in salted water until it reaches al dente texture. Drain thoroughly and set aside to prevent overcooking during baking.
- Make the Roux: In a saucepan, melt 5 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, which will thicken your cheese sauce.
- Add Liquids: Gradually whisk in the whole milk and heavy cream, stirring continuously to avoid lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency.
- Season the Sauce: Incorporate salt, black pepper, and garlic powder to enhance flavor. Remove the sauce from heat to avoid breaking the cheese.
- Incorporate Cheeses: Stir in shredded sharp cheddar, Gruyère, and mozzarella cheeses until the sauce becomes smooth and fully melted.
- Combine Pasta and Sauce: Fold the cooked elbow macaroni into the cheese sauce, ensuring each piece is well coated. Transfer this mixture evenly into the prepared baking dish.
- Prepare Topping: In a separate bowl, mix together panko breadcrumbs, melted butter, grated Parmesan cheese, and smoked paprika for an optional smoky and cheesy crust.
- Add Topping: Evenly sprinkle the breadcrumb mixture over the mac and cheese in the baking dish for a crunchy, flavorful topping.
- Bake and Broil: Bake in the preheated oven for 25 to 30 minutes until the mac and cheese is bubbling and the topping is golden brown. For extra crispiness, broil the dish on high for 2 to 3 minutes, watching carefully to prevent burning.
Notes
- For a lighter dish, substitute whole milk and cream with 2% milk and reduce butter slightly.
- Gruyère adds a nutty depth; if unavailable, extra sharp cheddar can be used.
- The smoked paprika in the topping is optional but gives a subtle smoky flavor that complements the cheese.
- Make sure to watch closely during broiling to avoid burning the breadcrumbs.
- Leftovers refrigerate well for up to 3 days and reheat nicely in the oven or microwave with a splash of milk.
Keywords: baked mac and cheese, macaroni and cheese, crispy breadcrumb topping, homemade mac and cheese, cheesy pasta bake
