Introduction

Mac and cheese is a timeless comfort food that’s creamy, cheesy, and satisfying. This baked version combines tender elbow macaroni with a rich cheddar sauce and a crunchy breadcrumb topping for the perfect cozy meal.

A white bowl filled with baked macaroni and cheese showing one thick layer of baked golden-yellow macaroni covered in melted cheese with light brown spots from baking on top; the cheese is creamy and stretchy, lifting up with elbow-shaped pasta pulling soft, gooey strings. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
Step 2: In a saucepan over medium heat, melt the butter until it starts to bubble. Whisk in the flour until smooth and cook for about 1 minute to form a roux.
Step 3: Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking until the mixture thickens slightly.
Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until it is fully melted and smooth.
Step 5: Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta evenly.
Step 6: Transfer the cheesy macaroni to a greased baking dish. Sprinkle the panko bread crumbs evenly on top.
Step 7: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the top is golden brown and crispy.

Tips & Variations

For extra flavor, add a teaspoon of Dijon mustard to the cheese sauce before mixing in the pasta.
Use a blend of cheeses like mozzarella or gouda along with cheddar for a creamier texture.
Sprinkle some paprika or cayenne pepper on top before baking for a slight kick.
Substitute panko with crushed crackers or regular bread crumbs if preferred.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through, adding a splash of milk if the sauce has thickened too much.

How to Serve

A white round bowl filled with creamy macaroni and cheese is shown, with a layer of golden-brown melted cheese on top that is slightly crispy and bubbly. A portion of the pasta is being lifted, stretching gooey strings of melted cheese above the bowl. The macaroni pieces are covered in smooth, shiny cheese sauce with bits of browned spots that add texture and depth. The background is softly blurred to focus on the cheesy dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mac and cheese without baking it?

Yes, you can skip the baking step and serve the mac and cheese immediately after combining the pasta with the cheese sauce. Baking adds a crispy topping and deeper flavor but isn’t necessary.

What can I use instead of whole milk?

You can substitute whole milk with 2% or skim milk, but the sauce may be less creamy. For a richer taste, try using half-and-half or adding a little cream.

Creamy Baked Mac and Cheese with Panko Topping Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This classic Mac and Cheese recipe features tender elbow macaroni combined with a rich, creamy cheddar cheese sauce, topped with crispy panko bread crumbs and baked to golden perfection. Perfect as a comforting side dish or a hearty main, it’s a timeless favorite that’s easy to prepare and deliciously satisfying.

Author: Tara
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, approximately 7 to 8 minutes. Drain the pasta and set it aside to be combined later.
Make the Roux: In a medium saucepan over medium heat, melt the unsalted butter until it becomes bubbly. Whisk in the all-purpose flour until smooth, cooking the mixture for about 1 minute to form a roux that will thicken the sauce.
Add Milk: Gradually pour in the whole milk while whisking constantly to avoid lumps. Continue to cook and whisk until the mixture thickens slightly, forming a creamy base for the cheese sauce.
Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until it fully melts into the sauce, creating a smooth, cheesy mixture.
Combine Pasta and Sauce: Mix the cooked elbow macaroni into the cheese sauce, ensuring each piece is well coated with creamy cheese.
Bake: Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the panko bread crumbs on top. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes or until the topping is golden brown and crispy.

Notes

For a crispier topping, you can lightly toast the panko bread crumbs in a dry skillet before sprinkling them on top.
Use freshly shredded cheese for better melting and flavor compared to pre-shredded.
You can substitute sharp cheddar with a mix of cheeses like Gruyère or mozzarella for a different flavor profile.
To make it richer, add a splash of heavy cream or a dollop of cream cheese to the sauce.
Ensure the pasta is drained well before mixing to avoid a watery sauce.

Keywords: mac and cheese, baked macaroni and cheese, comfort food, cheddar cheese pasta, cheesy pasta bake