Five Cheese Macaroni and Cheese with Panko Crust | The Suburban Soapbox
Five Cheese Macaroni and Cheese with Panko Crust
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Easy Homemade Macaroni and Cheese is blended with five cheeses and baked with a panko crust.

Course: Dinner, Side Dish
Cuisine: American
Keyword: macaroni and cheese
Servings: 10
Calories: 731 kcal
Author: Kellie
  • For the topping:
  • 4 tablespoons unsalted butter
  • 2 cups panko Japanese breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 cup grated Parmesan
  • 1/2 teaspoon kosher salt
  • For the macaroni:
  • 1 pound dried small shape pasta
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoons mustard powder
  • 2 cups grated extra-sharp white cheddar
  • 1 cup grated havarti
  • 1 cup grated munster
  • 1 cup grated gouda
  • 1/2 cup grated Parmesan
  1. Preheat oven to 400°F.
  2. Coat a 9x13 inch baking dish with cooking spray and set aside.
  3. Bring a large covered pot of salted water to a boil over medium-high heat.
  4. In a large skillet over medium heat, heat the butter until butter foam subsides. Add panko and garlic powder. Stirring constantly, cook until crumbs are golden brown, 4 to 6 minutes. Transfer panko mixture to a bowl and stir in 1/2 cup Parmesan and salt. Set aside.
  5. Add pasta to boiling water and cook until just al dente (the pasta will still be firm but not crunchy). Drain pasta and set aside. In a large pot over medium-low heat, melt the butter. Sprinkle the flour over the butter, whisking to combine and make a roux. (It will look like a paste.) Continue cooking, stirring constantly with a wooden spoon, until the roux is golden brown, about 4 minutes. Slowly add the milk and cream, whisking constantly to incorporate and create a béchamel sauce. Stir in the nutmeg. Increase the heat to medium-high and bring the sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes.
  6. Stir in the salt, pepper, and mustard powder. Add the cheeses, 1 cup at a time, whisking until each addition is completely melted before adding more. Remove from heat.
  7. Stir the drained pasta into the sauce and toss to coat. Transfer macaroni mixture to the prepared baking dish and place on a rimmed baking sheet covered with foil. Sprinkle topping evenly over pasta. Bake until golden and bubbling, approximately 20-25 minutes. Allow to cool 15 minutes before serving.
Nutrition Facts
Five Cheese Macaroni and Cheese with Panko Crust
Amount Per Serving (0 g)
Calories 731 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 27g169%
Cholesterol 139mg46%
Sodium 1270mg55%
Potassium 352mg10%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 7g8%
Protein 29g58%
Vitamin A 1405IU28%
Vitamin C 0.1mg0%
Calcium 670mg67%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.