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–+ servings
Baked Mac and Cheese

Creamy Baked Mac and Cheese with Crunchy Panko Bliss

A comforting dish of Baked Mac and Cheese featuring a creamy cheese sauce and crunchy panko topping.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 16 oz Dry Macaroni Pasta Feel free to use any short pasta like elbow or shells.
For the Cheese Sauce
  • 8 tbsp Butter Essential for the roux; margarine can be a viable dairy-free substitute.
  • 1/2 cup All-Purpose Flour Thickens the béchamel; try gluten-free flour if desired.
  • 2 cups Whole Milk Adds creaminess to the sauce; you can swap in half-and-half or heavy cream.
  • 2 cups Half and Half Boosts the creaminess; substitute with more milk or heavy cream as needed.
  • 1/2 tsp Black Pepper Season the sauce; if you want a twist, white pepper can add an interesting touch.
  • 1 pinch Nutmeg Just a pinch elevates the flavor; skip it if you prefer a milder taste.
  • 1 tsp Garlic Powder Brings in savory notes; fresh garlic works too, just adjust the quantity.
  • 1 tsp Dried Mustard Enhances the cheese sauce’s depth; feel free to omit it if you don’t have it on hand.
  • 2 cups Sharp Cheddar Cheese The star of the show, delivering flavor and creaminess.
  • 2 cups White Cheddar Cheese Adds a nice sharpness; you can use regular cheddar instead.
  • 1 cup Gruyere Cheese Provides a nutty flavor that enhances richness; sub with Emmental or fontina if needed.
For the Topping
  • 1/2 cup Panko Breadcrumbs For that delightful crunch on top; regular breadcrumbs can also be used.
  • 3 tbsp Melted Butter Binds the panko topping; olive oil is a lighter alternative.
  • 1 tsp Seasoned Salt Enhances the overall flavor; mix regular salt with additional seasonings.

Equipment

  • 9×13-inch baking dish
  • large pot
  • medium saucepan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly with butter or cooking spray.
  2. In a large pot, bring salted water to a rolling boil. Add the dry macaroni pasta and cook until al dente, about 2 minutes less than the package directions suggest. Drain and toss with a splash of olive oil.
  3. In a medium saucepan, melt 8 tablespoons of butter over medium heat. Whisk in ½ cup of all-purpose flour and cook for about 1 minute until golden.
  4. Gradually whisk in 2 cups of whole milk and 2 cups of half-and-half, stirring for about 6-8 minutes until smooth and thickened.
  5. Add ½ teaspoon of black pepper, a pinch of nutmeg, 1 teaspoon of garlic powder, and ½ teaspoon of dried mustard to the thickened sauce.
  6. Lower the heat and mix in the shredded sharp cheddar, white cheddar, and Gruyere cheeses, stirring until melted smoothly.
  7. Add the drained macaroni to the cheese sauce, folding until coated. Adjust seasoning with salt or pepper if needed.
  8. Pour the mixture into the prepared baking dish and smooth out the top.
  9. In a small bowl, mix ½ cup of panko breadcrumbs with 3 tablespoons of melted butter, then sprinkle over the mac and cheese.
  10. Bake for approximately 20 minutes until bubbling and golden. Broil for 2-3 minutes for an extra crispy crust.
  11. Let the dish rest for about 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 600IUCalcium: 400mgIron: 2mg

Notes

For a twist, consider adding cooked bacon or vegetables to customize your mac and cheese.

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