Description

Baked Mac and Cheese with Crispy Panko Topping is a creamy, cheesy comfort food dish featuring perfectly cooked elbow macaroni coated in a rich cheddar cheese sauce, topped with a golden, crunchy panko breadcrumb crust. Ideal for family dinners and potlucks, this recipe balances luscious creaminess with a satisfying crunch, using simple pantry staples and easily customizable variations.

Ingredients

Scale

Macaroni and Cheese Base

8 ounces elbow macaroni
3 cups sharp cheddar cheese, shredded
2 cups milk
1 cup heavy cream
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper

Panko Topping

1 cup panko breadcrumbs
3 tablespoons unsalted butter, melted
½ cup Parmesan cheese, grated

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Instructions

Cook the Pasta: Boil elbow macaroni in salted water just until al dente according to package instructions. Drain and set aside to prevent overcooking and mushiness.
Make the Roux: Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in 3 tablespoons all-purpose flour to form a smooth paste. Cook for 2 minutes, stirring constantly to eliminate raw flour taste without browning.
Create the Cheese Sauce: Gradually whisk in 2 cups milk and 1 cup heavy cream, stirring continuously until the mixture thickens and coats the back of a spoon. Reduce heat, then add 3 cups shredded sharp cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until the sauce is silky smooth.
Combine Pasta and Cheese Sauce: Pour the cooked macaroni into the cheese sauce and gently fold to coat all pieces evenly in the creamy cheese mixture.
Prepare the Panko Topping: In a small bowl, mix 1 cup panko breadcrumbs with 3 tablespoons melted unsalted butter and ½ cup grated Parmesan cheese to create a golden, crispy topping.
Assemble and Bake: Transfer the cheesy macaroni mixture to a buttered baking dish. Evenly sprinkle the panko topping over the surface. Bake at 350°F (175°C) for 25-30 minutes until bubbly and the topping is crisp and golden.

Notes

Use sharp cheddar cheese for bold flavor.
Undercook pasta slightly to maintain texture after baking.
Add cheese off heat or on very low to avoid clumping or bitterness.
Toss panko breadcrumbs thoroughly with melted butter for a crunchy crust.
Optional garnish: sprinkle fresh thyme or parsley for extra flavor and color.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 27 g
Saturated Fat: 16 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 80 mg