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

A close-up of a serving of creamy baked mac and cheese with gooey cheese pulls and a dark, crispy topping.
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This recipe delivers the ultimate comfort food experience: a rich, velvety cheese sauce that stays creamy, tender pasta, and a perfectly golden, crunchy topping. This is the best baked mac and cheese recipe you will make.

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
  • 1 cup shredded Gruyère cheese
  • 4 ounces cream cheese, cut into cubes
  • 1 cup shredded Monterey Jack cheese
  • For the Topping:
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until just al dente. Drain well and set aside. Do not overcook the pasta.
  3. Make the Roux: In a large saucepan or Dutch oven over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for 2 minutes. This cooks out the raw flour taste.
  4. Build the Cheese Sauce: Gradually whisk in the warm milk until the mixture is smooth. Increase the heat to medium-high and bring the sauce to a gentle simmer, whisking often, until it thickens enough to coat the back of a spoon (about 5 to 7 minutes).
  5. Remove the saucepan from the heat immediately. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the Cheeses: Add the cubed cream cheese and stir until fully melted and smooth. Then, add the sharp cheddar, Gruyère, and Monterey Jack cheeses in handfuls, stirring until each addition is completely melted and the sauce is smooth and lump-free. This off-heat method prevents graininess.
  7. Combine: Gently fold the cooked, drained pasta into the cheese sauce until every piece is coated. Pour the mixture into your prepared baking dish.
  8. Prepare the Crunchy Topping: In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter and the grated Parmesan cheese. Sprinkle this mixture evenly over the macaroni and cheese.
  9. Bake: Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  10. Rest: Let the baked mac and cheese rest for 10 minutes before serving. This helps the sauce set slightly, preventing it from being too runny.

Notes

  • For the creamiest sauce, always warm your milk slightly before adding it to the roux. Cold milk can cause lumps.
  • Shred your own cheese from blocks. Pre-shredded cheese contains anti-caking agents that can make your sauce less smooth.
  • If you prefer a Southern baked mac and cheese style, you can substitute half of the milk with evaporated milk for extra richness.

Nutrition

Find it online: https://flavorzine.com/best-baked-mac-and-cheese-recipe/