Baked Mac and Cheese Recipe
Easy Homemade Macaroni and Cheese is blended with five cheeses then topped with a crispy, golden panko crust. It's the creamiest, gooey-est, best Mac and cheese recipe ever.
Servings: 12
Cost: $15
Equipment
- 1 baking dish
- saucepan
- silicone spatula
- whisk
Ingredients
For the Panko Breadcrumb 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 and Cheese:
- 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
Instructions
- Preheat oven to 400°F.
- Coat a 9x13 inch baking dish with cooking spray and set aside.
- Bring a large covered pot of salted water to a boil over medium-high heat.
- 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.
- 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 light brown and no longer smells like raw flour, 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.
- 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.
- 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.
Video
Notes
To make Mac and cheese in advance: Do not make the breadcrumb topping until right before you're ready to bake. Follow the steps for the macaroni and cheese up to and including transferring to a baking dish. Allow the macaroni and cheese to cool to room temperature then cover with plastic wrap. Cover again with foil and transfer to the refrigerator. Before baking, make the topping and allow the macaroni and cheese to come to room temperature. Sprinkle the topping over the Mac and cheese then bake according to instructions.
You can make the Mac and cheese up to 3 days in advance. Be sure to cover tightly and store in the refrigerator until ready to bake.
Nutrition
Serving: 0g | Calories: 644kcal | Carbohydrates: 44g | Protein: 26g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1158mg | Potassium: 331mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1246IU | Vitamin C: 0.2mg | Calcium: 612mg | Iron: 1mg