Print

Cheesy Baked Macaroni and Cheese with Crispy Top

A close-up of a serving of Cheesy Baked Mac and Cheese with Crispy Top showing gooey cheese pulls.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for rich, creamy baked macaroni and cheese featuring a sharp cheese blend and a crunchy, buttery panko topping.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyère cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup panko breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not overcook the pasta.
  3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 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 cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until completely melted and smooth before adding the next batch. Taste the sauce and adjust seasoning if needed. This sauce should be thick.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, melt the remaining 2 tablespoons of butter. Toss the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the buttered panko evenly over the top of the macaroni and cheese.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  10. Let the casserole rest for 10 minutes before serving.

Notes

  • For the creamiest sauce, warm your milk slightly before adding it to the roux.
  • Use freshly shredded cheese; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • If the topping browns too quickly, loosely cover the dish with foil for the last 10 minutes of baking.

Nutrition

Find it online: https://cookerykings.com/cheesy-baked-mac-and-cheese-with-crispy-top/