Panko Baked Mac and Cheese
Elbow macaroni in a creamy sauce with sharp cheddar, Gruyere, and mozzarella, baked under a crisp, buttery panko and Parmesan crust.
Equipment
- 9x13 Baking Dish
- Large pot
- Large saucepan
- Whisk
- Box grater
Ingredients
Main Ingredients
- 16 oz elbow macaroni
- 2 ½ cup sharp cheddar cheese shredded
- 1 cup Gruyere cheese shredded
- ½ cup mozzarella cheese shredded
- 5 tbsp unsalted butter for the sauce
- ¼ cup all purpose flour
- 3 cup whole milk
- 1 cup heavy cream
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 ½ cup panko breadcrumbs
- 3 tbsp unsalted butter melted, for the topping
- ¼ cup grated Parmesan cheese
- ½ tsp smoked paprika
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F and grease a 9x13 dish. Pasta. Boil the macaroni about 8 minutes until al dente and drain.
- Roux. Melt 5 tbsp butter, whisk in the flour, and cook 1 minute.
- Sauce. Whisk in the milk and cream and cook 5 to 7 minutes until thick. Season with the salt, pepper, and garlic powder.
- Cheese. Off the heat, stir in the three cheeses, then fold in the pasta and transfer to the dish.
- Topping. Toss the panko with the melted butter, Parmesan, and smoked paprika and scatter over the top.
- Bake. Bake 25 to 30 minutes until golden and bubbling, broil 2 to 3 minutes if desired, and rest 5 minutes.
Notes
Substitutions: Use fontina or Swiss for the Gruyere, and regular breadcrumbs for the panko.
Tips: Toast the panko briefly, undercook the pasta, and add the topping just before baking.
Storage: Refrigerate covered for 3 to 4 days and reheat to 165 degrees F. Do not freeze.