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The Ultimate Creamy Baked Mac and Cheese with a Buttery Panko Crunch

A spoonful of creamy baked mac and cheese showing long cheese pulls over a white casserole dish.
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This recipe delivers the ultimate comfort food: baked macaroni and cheese that stays silky smooth inside while featuring a perfectly golden, crunchy topping. It is a foolproof method for rich baked cheddar mac and cheese.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 4 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup Fontina cheese, shredded
  • 1 cup Panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not overcook the pasta.
  3. Prepare the cheese sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Gruyère, and Fontina cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. This technique prevents graininess.
  7. Gently fold the cooked macaroni into the cheese sauce until fully coated. Pour the mixture into the prepared baking dish.
  8. Prepare the topping: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the Panko breadcrumbs and toast, stirring frequently, until golden brown, about 3 to 4 minutes.
  9. Sprinkle the toasted Panko evenly over the macaroni and cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let the dish rest for 10 minutes before serving.

Notes

  • For the creamiest texture, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.
  • Using warm milk helps the roux incorporate smoothly, preventing lumps in your foolproof cheese sauce.
  • Allow the baked mac and cheese to rest after removing it from the oven. This lets the sauce set slightly, ensuring every scoop is rich and not runny.

Nutrition

Find it online: https://daisyrecipe.com/baked-mac-and-cheese-ultimate-creamy-crunchy/