Introduction

Mac and cheese is a classic comfort food loved by all ages. This recipe delivers a creamy, cheesy sauce combined with tender pasta and a crunchy topping, perfect for cozy dinners or family gatherings.

This image shows a white bowl filled with baked macaroni and cheese. The dish has one thick layer of golden melted cheese covering soft, tubular macaroni pasta underneath. The top cheese layer is bubbly and slightly browned in spots, with gooey cheese strands stretching from the bowl to a scoop of macaroni held above it. The macaroni is a light yellow and coated in creamy melted cheese, creating a rich and smooth texture. The bowl sits on a white marbled surface. 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 elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
Step 2: In a saucepan over medium heat, melt butter until bubbly. Whisk in the flour until smooth and cook for about 1 minute to create a roux.
Step 3: Gradually pour in the milk while whisking constantly. Continue whisking until the mixture thickens slightly.
Step 4: Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
Step 5: Mix the cooked macaroni into the cheese sauce, ensuring it is well coated.
Step 6: Transfer the mac and cheese into a greased baking dish. Sprinkle 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 turns golden brown and crispy.

Tips & Variations

For extra creaminess, add a splash of cream or a tablespoon of cream cheese to the sauce.
Try mixing in cooked bacon, sautéed onions, or a pinch of smoked paprika for extra flavor.
Substitute sharp cheddar with a blend of cheeses like Gruyère or mozzarella for a different taste.
If you prefer a softer topping, reduce the panko or omit it entirely.

Storage

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

How to Serve

A close-up of creamy baked macaroni and cheese in a white round dish, showing the top layer of melted golden brown cheese with bubbly, crispy spots. A scoop is being lifted, stretching gooey, stringy melted cheese over the smooth, soft macaroni noodles beneath. The macaroni is coated in rich, creamy yellow cheese sauce, and the edges of the dish show a lightly browned baked texture. The background is 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 with this recipe. Just adjust cooking time according to package instructions.

How do I prevent my mac and cheese from being watery?

Make sure to cook the roux and thicken the sauce properly before adding cheese and pasta. Also, drain the pasta well before combining it with the sauce to avoid excess liquid.

Golden Baked Mac and Cheese with Panko Breadcrumb Topping Recipe

Print Recipe

★★★★★

4.4 from 51 reviews

Classic homemade macaroni and cheese baked to perfection with a creamy cheddar sauce and a crunchy panko breadcrumb topping. This comforting dish combines tender elbow macaroni with a rich cheese sauce made from sharp cheddar, milk, butter, and flour, then baked until golden and bubbly.

Author: Marco
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

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

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 aside.
Make the Roux: 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.
Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue whisking 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 completely melted and smooth.
Combine Pasta and Sauce: Add the cooked macaroni into the cheese sauce and mix thoroughly to coat all the pasta evenly.
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 crispy.

Notes

Use sharp cheddar cheese for a rich and tangy flavor.
Make sure not to overcook the pasta as it will continue to cook in the oven.
For a creamier sauce, whole milk is recommended, but you can substitute with 2% milk if preferred.
Panko breadcrumbs provide a light, crunchy topping, but you can use regular breadcrumbs if unavailable.
For extra flavor, consider stirring in a pinch of paprika or mustard powder into the cheese sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.

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