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The Ultimate Creamy Baked Mac and Cheese with Crunchy Panko Topping

A spoonful of creamy baked mac and cheese showing long, satisfying cheese pulls and a crispy breadcrumb topping.
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This recipe delivers the ultimate comfort food: a baked macaroni and cheese with a deeply creamy, non-grainy cheese sauce and a perfectly golden, crunchy panko crust. It is a foolproof recipe for family favorite baked cheese.

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 ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  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 forms a smooth paste.
  4. Slowly 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 8-10 minutes). Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Fontina, and Gruyère cheeses, stirring until completely melted and smooth. This off-heat method prevents graininess.
  7. Stir in the cubed cream cheese until it melts fully into the sauce, making it extra rich.
  8. Add the cooked pasta to the cheese sauce and stir gently until every piece is coated. Pour the mixture into the prepared baking dish.
  9. Prepare the topping: In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttered panko evenly over the pasta mixture.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  11. Let the baked mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.

Notes

  • For the creamiest result, warm your milk slightly before adding it to the roux. Cold milk can cause lumps.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that inhibit smooth melting.
  • If you prefer a Southern baked mac and cheese style, you can substitute half the panko topping with shredded sharp cheddar cheese mixed with a pinch of paprika.

Nutrition

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