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Creamy Baked Mac and Cheese with Panko-Parmesan Topping

Creamy Baked Mac and Cheese with Panko-Parmesan Topping
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Course: Dinner
Cuisine: American
Keyword: baked mac and cheese, homemade mac and cheese
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

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

Don't overcook the pasta. Cooking it one minute shy of al dente matters because it continues cooking once the assembled mac and cheese goes into the oven. Starting with slightly firm pasta helps prevent a soft or mushy final texture.
Add the dairy gradually. When making the sauce, slowly whisking the milk and cream into the butter-and-flour mixture helps create a smooth base without floury lumps.
Give the sauce time to thicken. Once bubbles appear, keep cooking and whisking for the additional 2 minutes called for in the recipe. This helps establish the thick sauce needed to cling to the macaroni.
Shred cheese from a block when possible. Freshly shredded cheese generally melts more smoothly than packaged shredded cheese, which can contain anti-caking ingredients.
Keep the middle cheese layer. Don't be tempted to mix all 6 cups into the sauce. Reserving the final 2 cups for the center is part of what gives this baked version its especially cheesy middle.
Watch the topping near the end. You're looking for bubbling mac and cheese with a golden panko surface. Since ovens vary, use those visual cues along with the 30-minute baking time.

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
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