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Fresh from the oven with a bubbling, creamy center and a crisp panko-Parmesan topping,
this baked mac and cheese is comfort food at its coziest.
Sharp cheddar and Gruyere melt into a rich sauce that wraps around every piece of pasta,
while an extra layer of cheese in the middle makes each serving especially gooey.
This is the mac and cheese I’d make when a simple stovetop version just doesn’t feel like enough.
The pasta is creamy underneath, golden and crunchy on top, and wonderfully cheesy all the way through.
It’s hearty enough for dinner, but it also feels right at home on a holiday table or alongside a favorite Sunday meal.
Why You’ll Love This Recipe
What I love most about this baked mac and cheese is the contrast. Underneath that crisp, buttery panko topping is a soft, creamy casserole filled with cheddar and Gruyere. And instead of putting all the cheese into the sauce, some is tucked right into the middle of the pasta, creating an extra-melty layer as it bakes.
It’s also wonderfully straightforward. The cheese sauce starts with butter and flour, whole milk and cream make it rich, and the oven does the final bit of work, bringing everything together under that golden topping. Serve it while it’s hot and bubbling, when the sauce is at its creamiest and the panko still has plenty of crunch.
Baked Mac and Cheese Ingredients
- Elbow Macaroni – The classic pasta for mac and cheese. Its small, curved shape holds onto plenty of creamy cheese sauce. You can also use another tubular pasta if you prefer.
- Extra Virgin Olive Oil – Tossing the cooked macaroni with a little olive oil helps keep it from sticking together while it cools and you prepare the cheese sauce.
- Unsalted Butter – This forms the base of the roux and gives the cheese sauce richness. Using unsalted butter also gives you more control over the final seasoning.
- All-Purpose Flour – Whisked into the butter to make the roux, which thickens the milk and cream into a smooth sauce that can hold all that cheese.
- Whole Milk – Gives the sauce its creamy consistency without making it overly heavy.
- Heavy Whipping Cream – Adds extra richness and helps create that thick, luxurious cheese sauce that coats the macaroni.
- Sharp Cheddar Cheese – This brings the familiar bold, cheesy flavor you want in mac and cheese. Freshly shredded cheese is best for a smooth melt.
- Gruyere Cheese – A wonderfully melty cheese with a rich, slightly nutty flavor. It gives the sauce more depth while keeping it creamy.
- Salt and Pepper – Simple seasonings that bring out the flavors of the cheese and creamy sauce. Add them to taste.
For the Panko-Parmesan Topping
- Panko Crumbs – These create the light, crispy topping that makes baked mac and cheese especially good.
- Butter – Melted butter coats the panko so it becomes crisp and beautifully golden as the mac and cheese bakes.
- Parmesan Cheese – Adds a salty, savory bite to the crunchy topping and complements the cheddar and Gruyere underneath.
- Smoked Paprika – Adds a subtle smoky flavor and a little extra color to the golden topping. Regular paprika works here too.
Step-by-Step Instructions
First, get the oven and baking dish ready. Preheat the oven to 350F, lightly grease a large 3 qt or 4 qt baking dish, and combine the shredded cheeses in a large bowl.
Next, cook the macaroni. You’ll want to stop one minute shy of al dente. This little detail makes a difference because the pasta will continue to soften while it bakes. Drain it, transfer it to a large bowl, and toss it with the olive oil. Let it cool while you turn your attention to the sauce.
Now, make the creamy base. Melt the butter in a deep saucepan, dutch oven, or stock pot, and whisk in the flour over medium heat. After about a minute, it should look bubbly and golden. Gradually whisk in the milk and heavy cream, keeping everything smooth as you pour.
Once bubbles begin to appear on the surface, keep cooking and whisking for another 2 minutes, then add the salt and pepper. Whisk in two cups of shredded cheese until smooth, followed by another two cups. At this point, the sauce should be wonderfully thick and creamy.
Stir in the cooled pasta, making sure every piece gets coated in sauce. Spoon half into your prepared baking dish, add the remaining 2 cups of shredded cheese, and cover it with the rest of the mac and cheese.
Finally, make the topping. Combine the panko crumbs, Parmesan, melted butter, and paprika in a small bowl, then sprinkle the mixture over the pasta. Bake for about 30 minutes, until the mac and cheese is bubbling and the top is golden brown. Serve it right away.
Expert Tips
The biggest thing to remember here is not to overcook the pasta at the beginning. Taking it off the heat one minute before al dente gives it room to finish cooking in the oven without becoming too soft.
I also recommend shredding the cheese yourself when you can. It takes a few extra minutes, but freshly shredded cheese tends to melt more smoothly into the sauce. And when you’re adding the milk and cream to the flour mixture, pour gradually and keep whisking. That’s the easiest way to build a smooth, creamy sauce.
And don’t skip that layer of cheese in the middle! It might be tempting to stir every last handful into the sauce, but saving those final two cups is what creates that deliciously cheesy center.
Recipe Variations
This recipe calls for elbow macaroni, but another tubular pasta works here too. Choose a shape with plenty of little spaces and ridges for catching the cheese sauce.
You can also play with the flavor of the topping by choosing smoked or regular paprika, both of which are included as options in the original recipe. Smoked paprika gives the crust a little more depth, while regular paprika keeps things classic and mild.
If you’d like to make the mac and cheese into a heartier meal, cooked broccoli, bacon, ham, or shredded chicken would all fit naturally with the creamy cheese sauce. Just remember that adding extras will change the balance and texture of the original recipe.
Storage & Reheating
If you happen to have leftovers, let them cool and transfer them to an airtight container. They can be refrigerated for 3 to 4 days.
The pasta will naturally soak up some of that creamy sauce as it sits, so I like to add a small splash of milk before reheating a portion. Warm it in the microwave until heated through, or reheat a larger amount covered in the oven.
For that lovely crunchy topping, uncover the dish toward the end of oven reheating. It won’t be quite the same as the moment it first comes out of the oven, but this helps bring some of that crisp texture back.
Serving Suggestions
This mac and cheese is rich enough to be the center of dinner. I’d serve a warm bowl or generous square with something fresh and simple alongside it—think roasted broccoli, green beans, Brussels sprouts, or a crisp green salad.
It also makes a cozy side dish for roasted chicken, barbecue, or ham. And if you’re planning a Thanksgiving, Christmas, or Sunday dinner, it’s an easy dish to tuck onto the table alongside roasted vegetables and other comforting sides.
My favorite way to enjoy it, though, is the simplest: straight from the oven while the edges are bubbling, the cheese in the middle is still melty, and that buttery panko-Parmesan topping is at its crispiest.
Recipe FAQs
1. Can I use pre-shredded cheese?
You can, but I recommend shredding the cheddar and Gruyere yourself. Block cheese melts much more smoothly and will give you that creamy cheese sauce you really want in homemade mac and cheese.
2. Why do I cook the macaroni one minute shy of al dente?
The macaroni will continue cooking in the oven, so you want it slightly firm when you drain it. Cooking it one minute less helps keep the pasta from getting too soft once the mac and cheese is baked.
3. How do I keep the cheese sauce smooth instead of grainy?
Make sure you gradually whisk the milk and heavy cream into the roux until smooth. When adding the cheese, keep whisking until each addition has melted into the sauce. You also don’t want the heat too high, since overheating cheese can make the sauce grainy instead of creamy.
4. What can I use instead of Gruyere?
If you don’t have Gruyere, you can substitute another good melting cheese. Jarlsberg or another Swiss-style cheese works especially well, but Monterey Jack is another option if you prefer something a little milder. Just keep the same amount of cheese so the sauce stays nice and cheesy.
5. How do I keep leftover mac and cheese creamy when reheating?
Add a small splash of milk before reheating to help loosen up the cheese sauce. For a single serving, you can warm it in the microwave until heated through. For a larger portion, reheat it covered in the oven, then uncover near the end if you want to help crisp up the panko topping again.
Creamy Baked Mac and Cheese with Panko-Parmesan Topping
Ingredients
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 1/3 cup all purpose flour
- 3 cup whole milk
- 1 cup heavy whipping cream
- 4 cup sharp cheddar cheese shredded
- 2 cup Gruyere cheese shredded
- salt and pepper to taste
- 1 1/2 cup panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
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Recipe Notes
Nutrition
Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg
