One Pot Baked Mac and Cheese with Panko Topping
Macaroni cooks right in a creamy milk sauce, bakes covered, then gets melted cheddar and provolone and a crisp panko Parmesan top.
Equipment
- Deep oven safe skillet or Dutch oven with lid
- Whisk
- Wooden spoon
- Box grater
Ingredients
Main Ingredients
- 4 tbsp unsalted butter
- 6 tbsp all purpose flour
- 3 cup whole milk low fat milk also works
- 2 cup water
- ½ tsp kosher salt
- ¼ tsp black pepper
- 8 oz dried elbow macaroni about 2 cups
- 2 cup sharp cheddar cheese shredded, about 8 oz
- 1 cup provolone cheese shredded, mozzarella works too
- ¼ cup panko breadcrumbs for the topping
- ¼ cup grated Parmesan cheese for the topping
- ½ tbsp fresh parsley finely chopped, optional
Instructions
Cooking
- Make the sauce. Heat the oven to 350 degrees F. Melt the butter in a deep oven safe skillet over medium heat, whisk in the flour for 1 minute, then whisk in the milk, water, salt, and pepper until the mixture steams and thickens slightly, about 3 minutes.
- Add the macaroni. Stir in the dry pasta for 1 minute, cover the skillet, and bake on the middle rack for 12 minutes until the pasta is just tender.
- Melt the cheese. Switch the oven to broil on high, uncover the skillet, and stir in the cheddar and provolone until the sauce looks creamy and smooth.
- Broil the topping. Sprinkle the panko and Parmesan over the top and broil for 2 to 3 minutes until deep golden brown.
- Rest and serve. Let the skillet stand for 5 minutes so the sauce thickens, then garnish with parsley.
Notes
Substitutions: Mozzarella can replace the provolone, and any good melting cheese can replace part of the cheddar.
Tips: Grate cheese from a block for the smoothest sauce, and stir the cheese in off the heat.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze. Reheat to 165 degrees F.