Introduction

Mac and cheese is a comforting classic that never fails to satisfy. With a creamy cheese sauce and a crispy breadcrumb topping, this baked version elevates the simple pasta dish to a deliciously indulgent meal perfect for any occasion.

A white round dish filled with creamy macaroni and cheese that has a golden brown bubbly cheese crust on top, showing small browned spots for texture. A portion is being lifted, with stretchy melted cheese pulling up long strings from the cheesy top layer, revealing tender elbow pasta underneath covered in smooth, thick cheese sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
Step 2: In a saucepan over medium heat, melt the butter until bubbly. Whisk in the flour until smooth and cook for about 1 minute to form a roux.
Step 3: Gradually pour in the milk while whisking constantly. Continue to whisk until the mixture thickens slightly and coats the back of a spoon.
Step 4: Remove the saucepan from heat and stir in the shredded cheddar cheese until fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
Step 6: Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the panko bread crumbs evenly over the top.
Step 7: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and crispy. Serve warm.

Tips & Variations

For added depth, mix in a teaspoon of Dijon mustard to the cheese sauce before baking.
Substitute half the cheddar with Gruyère or mozzarella for a different flavor and texture.
Use seasoned bread crumbs or add a pinch of paprika to the panko topping for extra flavor.
To make it creamier, stir in a splash of cream or additional milk after baking before serving.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess if needed.

How to Serve

A close-up image of a white bowl filled with baked macaroni and cheese. The dish has two main layers: the bottom layer consists of short, tube-shaped pasta coated in creamy, rich cheese sauce with a smooth and slightly glossy texture. The top layer is golden-brown melted cheese that has a bubbly and slightly crispy surface. Stretched gooey cheese strands are being lifted from the bowl, showing the gooey, stretchy texture of the melted cheese. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like shells, rotini, or penne works well in mac and cheese recipes.

Can I prepare mac and cheese ahead of time?

Absolutely. Prepare up to the baking step, cover, and refrigerate for up to 24 hours. Bake just before serving, adding a few extra minutes to the baking time if chilled.

Creamy Baked Mac and Cheese with Panko Topping Recipe

Print Recipe

★★★★★

4.6 from 389 reviews

Classic homemade mac and cheese featuring creamy cheddar cheese sauce and a crispy panko topping, baked to golden perfection for a comforting and delicious meal.

Author: Lila
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter until bubbly. Whisk in the all-purpose flour until the mixture is smooth and cook it for about 1 minute to eliminate the raw flour taste.
Add Milk: Gradually pour the whole milk into the roux while whisking constantly. Continue whisking until the mixture thickens slightly to form a creamy sauce.
Add Cheese: Remove the saucepan from the heat and stir in the shredded sharp cheddar cheese until fully melted and the sauce is smooth.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is thoroughly coated.
Bake: Transfer the macaroni and cheese mixture to a greased baking dish. Sprinkle the panko bread crumbs evenly over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and crisp.

Notes

For a creamier texture, you can use half-and-half or whole milk as suggested.
Feel free to add a pinch of paprika or mustard powder to the cheese sauce for extra flavor.
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs.
Using sharp cheddar cheese provides a rich and tangy flavor, but you can mix in other cheeses like Gruyère or mozzarella as desired.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for best texture.

Keywords: mac and cheese, macaroni and cheese, baked mac and cheese, cheddar cheese pasta, comfort food, creamy mac and cheese