Creamy Baked Mac and Cheese with Crispy Panko Topping Recipe

Introduction

Mac and cheese is a comforting classic that never goes out of style. This recipe combines a creamy cheddar sauce with a crunchy panko topping for the perfect balance of flavors and textures. It’s a crowd-pleaser that’s easy to prepare for any occasion.

Ingredients

• 1 package (16 ounces) elbow macaroni
• 6 tablespoons butter
• 6 tablespoons flour
• 2 tablespoons McCormick® Ground Mustard
• 1 1/2 teaspoons McCormick® Coarse Ground Black Pepper
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon salt
• 4 cups milk
• 6 cups shredded sharp Cheddar cheese
• 1 1/2 cups panko bread crumbs
• 1 teaspoon McCormick® Paprika

Instructions

1. Step 1: Preheat oven to 400°F. Cook macaroni in a large saucepan according to package instructions until al dente. Drain and rinse under cold water, then set aside.
2. Step 2: In the same saucepan over medium heat, melt butter. Sprinkle in flour and seasonings: ground mustard, black pepper, garlic powder, and salt. Cook and stir for 2 minutes until well blended.
3. Step 3: Gradually stir in milk, whisking constantly until smooth. Cook for about 3 minutes, stirring regularly, until the sauce begins to thicken.
4. Step 4: Remove from heat and stir in shredded cheddar cheese until completely melted and smooth. Add the cooked macaroni and toss gently to coat.
5. Step 5: Pour the macaroni and cheese mixture into a greased 13×9-inch baking dish.
6. Step 6: In a small bowl, combine panko bread crumbs with paprika. Sprinkle evenly over the top of the mac and cheese.
7. Step 7: Bake for 25 to 30 minutes until bubbly and the topping turns golden brown. Let stand for 5 minutes before serving.

Tips & Variations

• For extra creaminess, stir in a splash of heavy cream or use half-and-half instead of milk.
• Add cooked bacon or sautéed onions to the cheese sauce for added flavor.
• Use different cheeses like Gruyère or Monterey Jack for a unique twist.
• Toast the panko crumbs before sprinkling to enhance their crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, or microwave in short bursts, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Yes, while elbow macaroni is traditional, you can use shells, rotini, or penne. Just adjust the cooking time accordingly so the pasta remains al dente.

Can I prepare this dish ahead of time?

Absolutely. Prepare the mac and cheese through step 5, cover, and refrigerate for up to 24 hours. Before baking, add the panko topping and bake as directed.

Creamy Baked Mac and Cheese with Crispy Panko Topping Recipe

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★★★★★

4.6 from 115 reviews

This classic Mac and Cheese recipe features creamy sharp Cheddar cheese sauce combined with perfectly cooked elbow macaroni, topped with a crispy panko and paprika crust. Baked until bubbly and golden, it’s an irresistible comfort food favorite that’s perfect for family dinners or gatherings.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Macaroni

• 1 package (16 ounces) elbow macaroni

Cheese Sauce

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 tablespoons McCormick® Ground Mustard
• 1 1/2 teaspoons McCormick® Coarse Ground Black Pepper
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon salt
• 4 cups milk
• 6 cups shredded sharp Cheddar cheese

Topping

• 1 1/2 cups panko bread crumbs
• 1 teaspoon McCormick® Paprika

Instructions

1. Preheat and Cook Macaroni: Preheat your oven to 400°F. Cook the elbow macaroni in a large saucepan according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and then drain well.
2. Make Cheese Sauce: In the same saucepan, melt the butter over medium heat. Sprinkle in the flour, ground mustard, black pepper, garlic powder, and salt. Cook and stir for about 2 minutes until the mixture is well blended and forms a roux. Gradually whisk in the milk until the sauce is smooth. Stir constantly and cook for about 3 minutes until the sauce starts to thicken.
3. Add Cheese and Combine: Remove the saucepan from heat and stir in the shredded sharp Cheddar cheese until it melts completely and the sauce is smooth. Add the cooked macaroni to the cheese sauce and gently toss to coat all the pasta evenly.
4. Prepare for Baking: Pour the mac and cheese mixture into a greased 13×9-inch baking dish. In a small bowl, mix the panko bread crumbs with the paprika, then sprinkle this evenly over the top of the macaroni and cheese.
5. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
6. Rest and Serve: Allow the baked mac and cheese to stand for 5 minutes before serving so it can set slightly, making it easier to serve and enjoy.

Notes

• For extra creaminess, use whole milk or add a splash of cream to the sauce.
• You can substitute sharp Cheddar with a blend of cheeses like Gruyere or Monterey Jack for different flavors.
• To make the topping even crispier, toss the panko crumbs with melted butter before sprinkling.
• Store leftovers covered in refrigerator for up to 3 days and reheat in the oven for best results.
• Ensure to cook the pasta just until al dente to prevent it from becoming mushy after baking.

Keywords: mac and cheese, baked macaroni and cheese, creamy mac and cheese, sharp cheddar mac and cheese, comfort food