Baked Mac and Cheese
A comforting and creamy baked mac and cheese with sharp cheddar, Parmesan, and a crispy panko topping that is perfect for any occasion.
Ingredients
Main Ingredients
- 8 oz elbow macaroni
- 6 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3 cups milk Whole milk gives the creamiest result, but 2% works too.
- 2 cups shredded sharp cheddar cheese About 8 oz.
- 1/2 cup grated Parmesan cheese About 2 oz.
- 1/2 cup panko bread crumbs
- Paprika (optional)
- Fresh chopped parsley (for garnish)
Optional Ingredients
- 1/2 teaspoon garlic powder Adds savory depth.
- 1/4 teaspoon mustard powder Boosts cheese flavor without tasting “mustardy”.
- Black pepper Highly recommended.
- Pinch of cayenne For gentle heat.
- 1/2 cup mozzarella For extra stretch, replace part of cheddar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Bring a large pot of salted water to a boil for the pasta.
- Lightly grease a 9×13-inch baking dish (or butter it) so nothing sticks.
Mixing / Assembling
- Cook macaroni according to package instructions until just al dente (slightly firm).
- Drain well and set aside.
- In a large saucepan over medium heat, melt 4 tablespoons butter.
- Whisk in the flour and cook for 2 minutes, stirring constantly.
- Slowly pour in the milk, whisking continuously to prevent lumps.
- When the mixture is smooth, stir in the cheddar and Parmesan, then reduce heat to low.
- Cook and stir until the cheese is melted and the sauce thickens, about 3 minutes.
- Add the drained macaroni and stir until every piece is coated.
- Spoon the mac and cheese into the prepared baking dish and spread evenly.
Cooking / Baking
- In a skillet over medium heat, melt the remaining 2 tablespoons butter.
- Add the panko and stir until golden and toasted.
- Sprinkle toasted panko evenly over the mac and cheese.
- Add a light dusting of paprika if using.
- Bake for about 30 minutes, or until the edges are bubbling and the top looks lightly golden.
Resting / Finishing
- Let the mac and cheese rest for 5–10 minutes before serving.
- Garnish with fresh chopped parsley and serve warm.
Notes
Tip for best texture: Shred cheese yourself if possible—pre-shredded cheese can contain anti-caking agents that sometimes make sauce less smooth. Tip for flavor enhancement: Sharp cheddar is key. Optional substitutions include using Pecorino Romano for a saltier punch or using gluten-free pasta.