Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Classic Baked Macaroni and Cheese with Cheddar and Crispy Panko Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

This Classic Baked Macaroni and Cheese is the ultimate comfort food, featuring creamy cheese sauce made with 2 pounds of shredded cheddar and a crispy panko breadcrumb topping. Perfectly baked to a golden, bubbling finish, it’s a kid-approved one-pot dish ideal for Thanksgiving or any cozy dinner occasion.

  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

Pasta

  • 1 pound elbow macaroni

Cheese Sauce

  • ¾ cup (1½ sticks) unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk
  • 2 pounds cheddar cheese, shredded
  • 4 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • ½ teaspoon freshly cracked black pepper

Topping

  • ½ cup panko breadcrumbs
  • 2 tablespoons minced fresh flat-leaf parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and place a rack in the center position to ensure even baking.
  2. Cook Pasta: Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook until about 1 minute shy of al dente according to the package instructions. Drain the pasta and set aside.
  3. Make Roux: In a large braiser or Dutch oven, melt ½ cup of butter over medium heat. Once it starts bubbling, add the all-purpose flour and stir continuously for 1 to 2 minutes until a thick paste forms, creating a roux base for the cheese sauce.
  4. Add Milk: Slowly whisk in the 5 cups of whole milk into the roux, ensuring the mixture remains smooth without lumps.
  5. Incorporate Cheese and Seasoning: Set aside 1½ cups of shredded cheddar cheese. Stir the remaining cheese, 2 teaspoons of kosher salt, garlic powder, mustard powder, and freshly cracked black pepper into the milk mixture. Cook for about 4 minutes, stirring constantly, until the cheese is fully melted and the sauce is thick and creamy.
  6. Combine Pasta and Cheese Sauce: Add the cooked elbow macaroni to the cheese sauce and stir well to coat all the pasta evenly.
  7. Prepare Topping: In a small saucepan over low heat, melt the remaining ¼ cup butter. Remove from heat, add the panko breadcrumbs, and toss to coat thoroughly. Alternatively, melt the butter in the microwave and mix with panko in a microwave-safe bowl.
  8. Assemble and Bake: Transfer the macaroni and cheese mixture to a baking dish. Evenly sprinkle the reserved 1½ cups of cheddar cheese followed by the butter-coated panko breadcrumbs on top.
  9. Bake to Perfection: Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and the dish is bubbling hot.
  10. Garnish and Serve: Optional: sprinkle fresh minced flat-leaf parsley over the top for a pop of color and freshness before serving.

Notes

  • Use a large braiser or Dutch oven to make cooking and mixing easier in one pot.
  • Do not overcook the pasta; stopping 1 minute before al dente ensures it finishes perfectly baked without becoming mushy.
  • To melt butter for the topping quickly, the microwave can be used instead of the stovetop.
  • Fresh parsley adds a nice color and subtle herb flavor but can be omitted if preferred.
  • For a sharper cheese flavor, consider using mature cheddar.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/classic-baked-macaroni-and-cheese-with-cheddar-and-crispy-panko-topping-recipe/