Print

Best Baked Mac and Cheese with Crispy Panko Topping

baked mac and cheese with crispy panko topping - featured image
Print Recipe

This crowd-pleasing baked mac and cheese features a velvety cheese sauce made with sharp cheddar, Gruyère, and cream cheese, topped with a deeply golden and crispy panko crust. Perfect for potlucks, holiday dinners, or any gathering where you need a comforting, make-ahead dish.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni or cavatappi
  • Salt for the pasta water
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3 cups (340g) sharp cheddar cheese, freshly grated
  • 1 1/2 cups (170g) Gruyère cheese, freshly grated
  • 4 ounces (113g) cream cheese, softened
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional but recommended)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1 1/2 cups (85g) panko breadcrumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/2 cup (55g) freshly grated Parmesan cheese
  • 1/4 teaspoon paprika
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish lightly.
  2. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente — about 2 minutes less than the package directions. Drain the pasta, but do not rinse. Set aside.
  3. In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Once melted and foaming, add the flour all at once. Whisk constantly for about 2 minutes until smooth and slightly nutty (do not let it brown).
  4. Slowly pour in the milk and heavy cream, whisking continuously. Continue whisking until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon, about 3-4 minutes.
  5. Reduce the heat to low. Add the softened cream cheese and whisk until completely melted and incorporated, about 1 minute.
  6. Add the grated cheddar and Gruyère, one handful at a time, whisking constantly until each addition is fully melted. Then add the Dijon mustard, garlic powder, cayenne (if using), salt, and pepper. Whisk until smooth. Taste and adjust seasoning if needed.
  7. Pour the drained pasta into the cheese sauce and fold gently with a wooden spoon or rubber spatula until every piece of pasta is coated.
  8. Transfer the mixture to the prepared baking dish and spread into an even layer.
  9. In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan, paprika, and a pinch of salt. Stir with a fork until evenly coated. Sprinkle this evenly over the mac and cheese.
  10. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, until the topping is deeply golden and crispy and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching carefully.
  11. Let it rest for 10 minutes before serving.

Notes

Grate your own cheese for a smooth sauce. Do not overcook the pasta; it will continue cooking in the oven. For make-ahead, assemble completely (including topping) and refrigerate up to 24 hours; add 10-15 minutes to covered baking time. Double the panko topping if you love crispy bits. For gluten-free, use gluten-free pasta and a 1:1 gluten-free flour blend, plus gluten-free panko.

Nutrition

Keywords: baked mac and cheese, crispy panko topping, crowd-pleasing, comfort food, holiday side dish, potluck recipe

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