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The Ultimate Creamy Baked Mac and Cheese with a Crunchy Panko Topping

A close-up serving of creamy baked mac and cheese with a golden, crispy topping being lifted by a fork.
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Achieve the best homemade mac and cheese with this recipe. You get a rich, silky cheese sauce that stays creamy, topped with a golden, crunchy panko crust. This is the ultimate comfort food casserole.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 4 cups (about 16 ounces) shredded sharp cheddar cheese, divided
  • 1 cup (about 4 ounces) shredded Gruyère cheese
  • 1/2 cup (about 2 ounces) shredded Fontina cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not overcook the pasta.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add 3 cups of the cheddar cheese, all of the Gruyère, and all of the Fontina cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth. This step prevents a grainy texture.
  7. Add the drained pasta to the cheese sauce and stir gently to coat every piece evenly.
  8. Transfer the macaroni mixture to the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
  9. In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this mixture over the layer of cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  11. Let the baked mac and cheese rest for 10 minutes before serving. This allows the sauce to set slightly.

Notes

  • For the creamiest result, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can affect sauce smoothness.
  • Use warm milk when adding it to the roux; cold milk can cause lumps.
  • Resting time after baking is key to achieving a thick, non-runny sauce when you serve it.

Nutrition

Find it online: https://hearthbite.com/ultimate-creamy-baked-mac-and-cheese/