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Baked mac and cheese with a golden panko crust, served straight from the casserole dish

Baked Mac and Cheese

Tender macaroni in a silky sharp cheddar and Gruyere sauce, topped with buttery panko and baked until golden and bubbly.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Pasta and sauce
  • 1 pound elbow macaroni (450 g)
  • 4 tablespoons unsalted butter (56 g)
  • 1/3 cup all-purpose flour (42 g)
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 4 cups whole milk warmed (960 ml)
  • 12 ounces sharp cheddar cheese freshly shredded (340 g)
  • 4 ounces Gruyere cheese freshly shredded (115 g)
  • 1 1/2 teaspoons kosher salt or to taste
Topping
  • 3/4 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted (28 g)
  • 1/4 cup freshly grated Parmesan optional (25 g)

Method
 

Prepare
  1. Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  2. Boil the macaroni in well-salted water for 2 minutes less than the package directions. Drain and set aside.
Make the sauce
  1. Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour, mustard, paprika, garlic powder and cayenne and cook for 1 minute.
  2. Gradually whisk in the warm milk and simmer for 4 to 5 minutes, stirring often, until the sauce thickly coats the back of a spoon.
  3. Remove from the heat. Stir in three quarters of the cheddar and Gruyere until smooth, then stir in the salt.
Assemble and bake
  1. Fold the macaroni into the sauce and pour into the prepared dish. Top with the remaining cheese.
  2. Toss the panko with the melted butter and Parmesan, if using, and sprinkle over the top.
  3. Bake uncovered for 25 to 30 minutes until bubbly and golden. Rest for 10 minutes before serving.

Notes

Make ahead: Assemble without the topping up to 24 hours ahead, refrigerate, then add the topping and bake 5 to 10 minutes longer.
Freezing: Freeze the unbaked casserole for up to 2 months.
Storage: Refrigerate leftovers for 3 to 4 days.
Nutrition is an estimate per serving.