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Ultimate Creamy Baked Mac and Cheese with Crispy Topping

Close-up of a creamy slice of baked mac and cheese showing elbow macaroni submerged in cheese sauce and topped with a golden brown crunchy breadcrumb crust.
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This recipe delivers rich, creamy baked mac and cheese with a blend of sharp cheeses and a satisfyingly crunchy panko topping.

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
  • 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 macaroni according to package directions until just al dente. Drain well and set aside. Do not overcook.
  3. In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 6 to 8 minutes. Do not let it boil rapidly.
  5. Remove the sauce 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 fully melted and the sauce is smooth before adding the next. Taste and adjust seasoning if needed. This is your cheese sauce.
  7. Gently fold the cooked, drained pasta into the cheese sauce until completely coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttered panko evenly over the top of the pasta mixture.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 5 minutes before serving.

Notes

  • Warm the milk before adding it to the roux; this helps prevent lumps and speeds up thickening.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • To keep the sauce creamy, remove it from the heat before adding the cheese.

Nutrition

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