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The Ultimate Creamy Baked Mac and Cheese with a Crunchy Topping

A close-up view of a thick slice of creamy baked mac and cheese with a golden, crunchy breadcrumb topping.
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Create the ultimate comfort food with this baked macaroni and cheese recipe. It features a rich, velvety cheese sauce made with a blend of sharp cheddar and Gruyère, ensuring a creamy interior that never dries out. The dish is finished with a buttery, golden, and crunchy panko topping for perfect texture contrast.

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 smoked paprika
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Gruyère cheese, freshly shredded
  • 1/2 cup Fontina cheese, freshly shredded
  • 1/4 cup heavy cream
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain the pasta and set aside. Do not rinse.
  3. Prepare the roux: In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 2 minutes, stirring constantly, until the mixture smells slightly nutty.
  4. Whisk in the warm milk slowly until the mixture is smooth. Continue cooking, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5 to 8 minutes). Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Whisk in the salt, pepper, nutmeg, and smoked paprika.
  6. Add the shredded cheddar, Gruyère, and Fontina cheeses to the sauce in handfuls, stirring until each addition is fully melted and smooth before adding the next. Stir in the heavy cream. This is your foolproof creamy cheese sauce.
  7. Gently fold the cooked pasta into the cheese sauce until every piece is coated. Pour the mixture into the prepared baking dish.
  8. Prepare the topping: In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and Parmesan cheese. Sprinkle this mixture evenly over the macaroni and cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  10. Let the baked mac and cheese rest for 10 minutes before serving. This allows the sauce to set slightly.

Notes

  • Use freshly shredded cheese. Pre-shredded cheeses contain anti-caking agents that prevent smooth melting, which can lead to a grainy sauce.
  • For a richer flavor, substitute a portion of the milk with evaporated milk.
  • Resting time after baking is key; it prevents the dish from being too runny when you serve it.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-baked-mac-and-cheese-recipe/