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Baked Mac and Cheese

Creamy Baked Mac and Cheese with Crispy Panko Magic

This Baked Mac and Cheese features a creamy béchamel sauce, a blend of cheeses, and a crispy panko topping, making it a delightful comfort food for the whole family.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Dry macaroni pasta Substitute with short pasta like cavatappi or shells
For the Béchamel Sauce
  • 1/4 cup Butter Can be replaced with margarine
  • 1/4 cup All-purpose flour Gluten-free flour works as a substitute
  • 2 cups Whole milk Substitute with half-and-half or heavy cream
  • 1 cup Half-and-half Mix of milk and cream in equal parts
  • 1 tsp Black pepper Can use white pepper for a milder flavor
  • 1/4 tsp Nutmeg Can be omitted or swapped with cinnamon
  • 1 tsp Garlic powder Fresh minced garlic can be used
  • 1 tsp Dried mustard Can be omitted if out of stock
For the Cheesy Goodness
  • 2 cups Sharp Cheddar cheese, shredded Can be substituted with mild cheddar
  • 1 cup White Cheddar cheese, shredded Switch with Monterey Jack if desired
  • 1 cup Gruyère cheese, shredded Swiss cheese can be a suitable alternative
For the Crunchy Topping
  • 1 cup Panko breadcrumbs Regular breadcrumbs can substitute
  • 2 tbsp Melted butter Mixed with panko for topping
  • 1 tsp Seasoned salt Adjust with regular salt to taste

Equipment

  • Medium saucepan
  • Large pot
  • 9x13 inch baking dish
  • Whisk
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
  2. Cook the pasta in salted boiling water for 2 minutes less than package instructions. Drain and toss with olive oil.
  3. In a saucepan, melt 1/4 cup of butter. Whisk in 1/4 cup of flour and cook for about 1 minute until light golden brown.
  4. Gradually pour in 2 cups of milk and 1 cup of half-and-half, stirring continuously for 6-8 minutes until thickened.
  5. Mix in 1 tsp of black pepper, nutmeg, garlic powder, and mustard, then add sharp cheddar, white cheddar, and Gruyère cheese until melted.
  6. Pour the cheese sauce over the cooked macaroni and stir until coated.
  7. Transfer mixture to the baking dish. Mix 1 cup of panko with 2 tbsp melted butter, and sprinkle on top.
  8. Bake for 20 minutes until golden. Optionally broil for 2-3 minutes for extra crispiness.
  9. Cool for 10 minutes before serving to allow flavors to meld.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 19gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 750mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 1mgCalcium: 300mgIron: 2mg

Notes

This recipe is great for making ahead and reheating. Add bacon or other toppings for extra flavor.

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