Creamy Baked Mac and Cheese with Panko Crisps Recipe
This classic Mac and Cheese recipe features tender elbow macaroni coated in a rich, creamy cheddar cheese sauce, topped with crispy panko breadcrumbs and baked to golden perfection. Perfect as a comforting main or a hearty side dish, it combines a buttery roux base with sharp cheddar for a timeless, crowd-pleasing meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- 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, approximately 7-8 minutes. Drain the pasta thoroughly and set it aside.
- Make the Roux: In a saucepan over medium heat, melt the unsalted butter until it is bubbly. Whisk in the all-purpose flour until the mixture is smooth. Continue cooking and whisking for about 1 minute to eliminate any raw flour taste.
- Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue stirring until the mixture thickens slightly into a creamy sauce.
- Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until fully melted and smooth.
- Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and mix thoroughly to ensure each piece is well coated with the creamy cheese mixture.
- Bake: Transfer the macaroni and cheese mixture into a greased baking dish. Evenly sprinkle the panko bread crumbs over the top to create a crunchy crust. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the topping is golden brown and crispy.
Notes
- For an extra creamy texture, use whole milk or you can substitute with half-and-half.
- You can add a pinch of nutmeg or mustard powder to the cheese sauce for added depth of flavor.
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Make sure to not overcook the pasta to avoid mushiness after baking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.
Keywords: mac and cheese, baked mac and cheese, classic mac and cheese, comfort food, cheddar cheese recipe
