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The Ultimate Creamy Baked Mac and Cheese with Crunchy Gruyère-Panko Topping

A close-up of a creamy slice of baked mac and cheese featuring elbow macaroni coated in cheese sauce and topped with a golden brown, crispy crust.
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Make this rich and cheesy baked mac and cheese that stays creamy, never dry. It features a velvety sauce with sharp cheddar and Gruyère, topped with a satisfyingly crunchy panko crust.

Ingredients

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  • 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
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

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. Drain well and set aside. Do not overcook the pasta.
  3. In a large saucepan over medium heat, melt the 6 tablespoons of butter. 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 frequently, 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 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 completely melted and smooth before adding the next. This technique prevents the sauce from becoming grainy.
  7. Gently fold the cooked macaroni into the cheese sauce until fully coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the buttery panko evenly over the top of 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 to allow the sauce to set slightly.

Notes

  • For the creamiest texture, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can affect sauce smoothness.
  • To avoid dry pasta, slightly undercook the macaroni by about 1 minute less than the package directs, as it will continue to cook in the oven.
  • If you prefer a Southern style baked mac and cheese, you can add one large egg, lightly beaten, to the cheese sauce mixture before combining with the pasta.

Nutrition

Find it online: https://mayaplate.com/creamy-baked-mac-and-cheese-recipe/