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Baked Mac and Cheese with Crispy Panko Topping

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 generous servings

Equipment

  • Large pot To boil your pasta and later combine with the cheese sauce.
  • Medium saucepan For preparing the roux and cheese sauce.
  • 9x13-inch baking dish Ideal for baking and serving your mac and cheese casserole.
  • Whisk For a smooth, lump-free cheese sauce.
  • Mixing spoon or silicone spatula To fold the pasta and sauce together evenly.
  • Measuring cups and spoons Precision matters when building flavor.

Ingredients
  

For the cheese sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk room temperature
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1 cup Gruyère cheese shredded (or substitute with mozzarella for a milder taste)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

For the pasta

  • 1 pound elbow macaroni classic choice for a traditional macaroni and cheese recipe

For the panko topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon paprika optional, for color
  • Optional Add-ins customize to taste:
  • Crumbled cooked bacon
  • Chopped green onions
  • Diced jalapeños
  • Roasted garlic

Instructions
 

Preheat and Prep

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with butter or nonstick spray to prevent sticking and help with cleanup.

Cook the Pasta

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1-2 minutes less than the package instructions—this keeps the noodles from getting mushy during baking. Drain and set aside.

Make the Cheese Sauce

  1. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour to make a roux. Stir continuously for about 2 minutes until it forms a paste and turns light golden.
  2. Gradually whisk in the milk and cream, making sure no lumps form. Bring the mixture to a gentle simmer and stir until it thickens—about 4–5 minutes.
  3. Lower the heat and stir in the cheddar and Gruyère cheese, a little at a time, until melted and smooth. Add Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper. This rich and creamy base is what elevates it from a basic stove top mac and cheese to a decadent baked version.

Combine Pasta and Sauce

  1. Pour the drained pasta into the cheese sauce and gently fold until every piece is coated. Don’t overmix—just enough to get that glossy, cheesy coating on every noodle.

Transfer to Baking Dish

  1. Spoon the creamy mac and cheese mixture into your prepared baking dish. Spread evenly with a spatula.

Prepare the Panko Topping

  1. In a small bowl, mix the panko breadcrumbs with melted butter, Parmesan, and a sprinkle of paprika. The butter helps create that golden crisp while the cheese adds umami and texture.
  2. Sprinkle the topping evenly over the mac and cheese.

Bake

  1. Place in the preheated oven and bake for 20–25 minutes, or until bubbly around the edges and golden brown on top. If you want an extra-crispy topping, broil for the last 1–2 minutes—just watch it closely to avoid burning.

Cool and Serve

  1. Let it rest for 5 minutes before serving. This helps everything settle and makes it easier to scoop.