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

Two servings of rich, cheesy baked mac and cheese with a dark golden, crispy breadcrumb topping on a light plate.
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You deserve seriously indulgent baked mac and cheese that tastes like the ultimate comfort food you remember. This recipe guarantees a creamy interior and a golden, crunchy top layer every time you bake it.

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 nutmeg
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1 cup Panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, make the easy baked cheese sauce. In a large saucepan over medium heat, melt 6 tablespoons of butter. 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, stirring until completely melted and smooth. Stir in the cubed cream cheese until it dissolves into the sauce for maximum creaminess.
  7. Add the cooked, drained pasta to the cheese sauce and stir gently until every piece of macaroni is coated. Pour the mixture into your prepared baking dish.
  8. In a small bowl, toss the Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttery breadcrumbs evenly over the top of the macaroni mixture to create the crunchy topping.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let the cheesy casserole recipe rest for 10 minutes before serving.

Notes

  • For the creamiest texture, warm your milk slightly before adding it to the roux. This helps prevent lumps in your cheese sauce.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you prefer a Southern baked mac and cheese flavor, substitute 1/2 cup of the milk with heavy cream.

Nutrition

Find it online: https://kitchenuser.net/best-baked-mac-and-cheese-recipe/