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Ultimate Baked Mac and Cheese with Crunchy Panko-Parmesan Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 72 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

This Ultimate Baked Mac and Cheese recipe delivers outrageously cheesy, ultra creamy macaroni with a crunchy Panko-Parmesan topping. Made with three types of cheese and a homemade cheese sauce, this dish is perfect for a comforting dinner and is sure to become a family favorite.

Ingredients

Scale

Macaroni

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil

Cheese Sauce

  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • Salt and pepper to taste

Topping

  • 1 1/2 cups panko crumbs
  • 4 tbsp butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika (or regular paprika)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a large 3 to 4 quart baking dish and set it aside for later.
  2. Combine Cheeses: In a large bowl, combine the shredded sharp cheddar and Gruyere cheese; set aside.
  3. Cook Pasta: Cook elbow macaroni just one minute short of al dente according to the package instructions. Drain and transfer to a large bowl.
  4. Coat Pasta: Drizzle the cooked pasta with 1 tablespoon of extra virgin olive oil and stir well to coat. Set aside to cool while you prepare the cheese sauce.
  5. Make Roux: In a deep saucepan, Dutch oven, or stockpot, melt 6 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup all-purpose flour and continue whisking for about 1 minute until the mixture is bubbly and golden.
  6. Add Dairy: Gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream until smooth. Continue whisking until bubbles form on the surface, then cook for another 2 minutes while whisking continuously. Season with salt and pepper to taste.
  7. Add Cheese to Sauce: Stir in 2 cups of the shredded cheese mixture and whisk until completely smooth. Then add the remaining 2 cups shredded cheese and whisk until creamy and thickened.
  8. Combine Pasta and Sauce: Pour the cheese sauce over the prepared pasta and stir to coat thoroughly.
  9. Prepare Topping: In a small bowl, mix 1 1/2 cups panko crumbs with 4 tablespoons melted butter, 1/2 cup Parmesan cheese, and 1/4 teaspoon smoked paprika until well combined.
  10. Assemble and Bake: Transfer the mac and cheese mixture into the greased baking dish. Evenly sprinkle the panko-Parmesan topping over the mac and cheese. Bake in the preheated oven for about 25-30 minutes or until the topping is golden brown and crispy and the cheese sauce is bubbly.
  11. Serve: Remove from oven and let rest a few minutes before serving. Enjoy the creamy, cheesy macaroni with a crunchy topping!

Notes

  • You can substitute Gruyere with other good melting cheeses like Mozzarella or Fontina.
  • For extra richness, use whole milk and cream as directed.
  • Cook pasta slightly less than al dente to avoid mushiness after baking.
  • The crunchy topping can be made ahead and stored in an airtight container.
  • Smoked paprika adds a nice hint of smokiness but can be omitted or replaced with regular paprika.
  • Use freshly grated cheese for the best melting quality and flavor.

Find it online: https://recipes.mbeams.com/ultimate-baked-mac-and-cheese-with-crunchy-panko-parmesan-topping-recipe/