Introduction

Mac and cheese is a beloved comfort food that’s creamy, cheesy, and satisfying. This easy recipe uses simple ingredients to create a classic dish perfect for any occasion.

This image shows a close-up of a creamy baked macaroni and cheese dish in a white bowl. The macaroni is covered with a golden-brown melted cheese layer that looks bubbly and slightly crispy on top. A woman's hand lifts a spoonful of macaroni, stretching gooey melted cheese between the bowl and the spoon. The pasta underneath is soft and coated in smooth, creamy cheese sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz elbow macaroni
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup panko bread crumbs

Instructions

Step 1: Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden.
Step 3: Gradually whisk in the whole milk, stirring constantly to avoid lumps. Continue to cook and stir until the sauce thickens, about 5 minutes.
Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese until melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, mixing well to coat all the noodles.
Step 6: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish and sprinkle the panko bread crumbs evenly over the top.
Step 7: Bake for 20 minutes or until the top is golden and crispy. Let it cool slightly before serving.

Tips & Variations

For extra creaminess, add a splash of heavy cream or sour cream to the cheese sauce.
Mix in cooked bacon or sautéed vegetables like broccoli for added flavor and texture.
Use a blend of cheeses such as Gruyere or Monterey Jack for a richer taste.
To make it gluten-free, substitute all-purpose flour with gluten-free flour and use gluten-free panko.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the crispy topping, or microwave covered for a quicker option but the topping may lose its crunch.

How to Serve

A close-up view of creamy macaroni and cheese in a white bowl, showing a layer of melted, golden-brown cheese on top with bubbly, stretchy cheese being lifted by a woman's hand. The pasta beneath is coated in smooth, rich cheese sauce, with small browned spots on the surface adding texture. The macaroni is curved and tubular, evenly mixed with the thick, gooey cheese that pulls in long strings from the bowl. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta instead of elbow macaroni?

Yes, feel free to use any short pasta like penne, shells, or rotini. Just adjust cooking times if needed.

How do I prevent the cheese sauce from becoming grainy?

To keep the sauce smooth, avoid overheating the cheese and stir it in off the heat. Also, use freshly shredded cheese rather than pre-shredded for better melting.

Creamy Cheddar Mac and Cheese with Panko Topping Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

This classic Mac and Cheese recipe features creamy, sharp cheddar cheese sauce combined with perfectly cooked elbow macaroni, topped with a crispy panko breadcrumb crust. A comforting and indulgent dish perfect for a family dinner or a cozy meal anytime.

Author: Matteo
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

8 oz elbow macaroni

Cheese Sauce

2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
2 tbsp all-purpose flour

Topping

1 cup panko bread crumbs

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente, usually about 7-8 minutes. Drain and set aside.
Prepare the roux: In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a smooth paste and cook for about 1-2 minutes, stirring constantly to avoid browning.
Make the cheese sauce: Gradually whisk in the whole milk to the roux. Continue stirring and cook until the mixture thickens and starts to bubble gently, about 5 minutes. Remove from heat and stir in the shredded sharp cheddar cheese until fully melted and smooth.
Combine pasta and cheese sauce: Mix the drained macaroni with the cheese sauce until all pasta is evenly coated.
Prepare for baking: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Evenly sprinkle the panko bread crumbs on top to create a crunchy topping.
Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, until the topping is golden brown and crispy and the cheese sauce is bubbling around the edges.
Serve: Remove from oven and let rest for a few minutes before serving for the best texture and flavor.

Notes

For a creamier texture, use half-and-half instead of whole milk.
Breadcrumb topping can be mixed with a tablespoon of melted butter for extra richness and browning.
Add a pinch of paprika or mustard powder to the cheese sauce for extra flavor.
Use freshly grated cheese for the best melting quality.
Leftovers can be refrigerated and reheated in the oven for best results.

Keywords: Mac and Cheese, Cheddar Cheese, Comfort Food, Pasta Casserole, Baked Macaroni