Introduction

Mac and cheese is a classic comfort food loved by all ages. This creamy, cheesy dish features tender elbow macaroni enveloped in a rich cheddar sauce and topped with a crispy breadcrumb crust. It’s perfect as a hearty main or a satisfying side.

The image shows a close-up of creamy macaroni and cheese in a white bowl on a white marbled surface. The top layer is golden brown with melted cheese bubbles and hints of light browning, giving a crispy texture. Below that, there are several layers of soft, yellow macaroni noodles covered in rich, gooey melted cheese that stretches as a woman's hand lifts a spoonful. The cheese looks smooth and thick, coating the noodles evenly. 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: Preheat your oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux, stirring constantly.
Step 3: Gradually whisk in the milk to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper if desired.
Step 5: Combine the cooked macaroni with the cheese sauce, mixing well. Pour the mixture into a greased baking dish.
Step 6: Sprinkle the panko bread crumbs evenly over the top. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and crispy.
Step 7: Let the mac and cheese rest for a few minutes before serving. Enjoy!

Tips & Variations

For extra creaminess, stir in a dollop of cream cheese or a splash of heavy cream along with the cheddar.
Mix in cooked bacon bits or sautéed vegetables for added flavor and texture.
Use a blend of cheeses such as mozzarella or Gruyère for a more complex taste.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to revive the creamy texture if needed.

How to Serve

The image shows a close-up of creamy macaroni and cheese in a white bowl on a white marbled surface. The dish has a thick layer of melted, golden cheese on top, with some browned spots showing it was baked or broiled. A woman's hand is lifting a portion with a fork, stretching gooey, melted cheese strands above the bowl. The macaroni underneath is small, curved, and fully covered in rich, smooth cheese sauce, giving the dish a warm, comforting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, rotini, or cavatappi. Just adjust cooking times accordingly.

How can I make this recipe gluten-free?

Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Make sure your breadcrumbs are also gluten-free.

Creamy Cheddar Mac and Cheese with a Crispy Panko Topping Recipe

Print Recipe

★★★★★

5 from 69 reviews

This classic Mac and Cheese recipe combines creamy cheddar cheese sauce with perfectly cooked elbow macaroni and a crispy panko breadcrumb topping for a comforting and delicious dish that everyone loves.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Dish
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 macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain and set aside.
Make the roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture is lightly golden and bubbly to form a roux.
Add the milk: Slowly whisk in the whole milk, continuing to whisk to avoid lumps. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon, approximately 5 to 7 minutes.
Incorporate the cheese: Remove the sauce from heat and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and pepper to taste.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.
Assemble and top: Pour the mac and cheese into a greased baking dish. Sprinkle the panko bread crumbs evenly over the top for a crunchy crust.
Bake: Preheat the oven to 350°F (175°C). Bake the dish uncovered for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbling.
Serve: Remove from oven and let sit for 5 minutes before serving to allow the cheese sauce to set slightly.

Notes

For a sharper flavor, use aged cheddar cheese.
To make this recipe gluten free, substitute the flour with gluten-free flour and use gluten-free breadcrumbs.
Whole milk is recommended for creaminess, but you can use 2% milk for a lighter version.
Make sure to stir the roux constantly to prevent burning.
Adding a pinch of paprika or mustard powder to the cheese sauce can enhance the flavor.

Keywords: mac and cheese, classic mac and cheese, baked mac and cheese, cheddar cheese pasta, comfort food