Creamy Baked Mac Cheese: 10 Comforting Secrets Unveiled

This Baked Mac and Cheese recipe delivers an ultra creamy, cheesy pasta casserole topped with a crunchy, buttery panko breadcrumb crust.

Scale

250g / 8 oz macaroni (elbow pasta)
2/3 cup panko breadcrumbs
2 tbsp (30g) unsalted butter, melted
1/4 tsp salt
4 tbsp (60g) unsalted butter
1/3 cup plain / all purpose flour
3 cups milk, warmed (low or full fat)
2 cups freshly shredded cheese (Gruyere preferred, followed by cheddar and Colby)
1 cup freshly shredded mozzarella cheese (or more cheese of choice)
3/4 tsp salt
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder
1 tbsp (15g) unsalted butter or 2 tsp oil (for tossing macaroni)

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Boil the macaroni in salted water according to package instructions until just al dente. Drain well.
Immediately toss the drained macaroni with 1 tablespoon unsalted butter or 2 teaspoons oil to coat.
Mix the panko breadcrumbs, melted butter, and 1/4 teaspoon salt in a small bowl. Set aside.
In a large saucepan, melt 4 tablespoons unsalted butter over medium heat. Stir in 1/3 cup flour and cook, stirring constantly, for about 2 minutes to form a smooth roux without browning.
Gradually whisk in the warm milk, continuing to stir until the sauce thickens and becomes smooth and creamy. This should take about 5-7 minutes.
Remove the sauce from heat and stir in the shredded cheeses, salt, garlic powder, onion powder, and mustard powder.
Add the cooked macaroni to the cheese sauce and mix gently to combine evenly.
Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle the prepared buttery panko breadcrumb mixture over the top.
Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes or until the topping is golden brown and crispy.
Allow the baked mac and cheese to rest for 5 minutes before serving.