Ultimate Baked Mac and Cheese
This ultimate baked mac and cheese features a creamy three-cheese sauce, tender pasta, and a golden Panko-Parmesan topping. Perfectly creamy inside and crispy on top, it's the best comfort food for holidays, potlucks, or family dinners.
Equipment
- 9×13-inch baking dish
- Large pot
- Dutch oven or large saucepan
- Whisk
- Wooden spoon or spatula
- Mixing bowls
- Measuring Cups and Spoons
Ingredients
- Pasta
- 1 lb elbow macaroni (or cavatappi, shells)
- salt for pasta water
- Cheese Sauce
- 1/2 cup unsalted butter (113g)
- 1/2 cup all-purpose flour (64g)
- 4 cups whole milk (960ml)
- 1 cup heavy cream (240ml)
- 3 cups sharp cheddar cheese, shredded (375g)
- 2 cups Gruyere cheese, shredded (250g)
- 4 oz cream cheese, cubed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp dry mustard powder
- 1 pinch cayenne pepper (optional)
- Topping
- 2 cups Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 tbsp melted butter
- 1/2 tsp paprika
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish. Cook pasta in salted water for 1 minute less than package directions (very al dente). Drain but do not rinse.
- In a large Dutch oven, melt butter over medium heat. Add flour and whisk constantly for 2–3 minutes until smooth and lightly golden. This removes raw flour taste.
- Gradually whisk in milk and cream, starting with small amounts to prevent lumps. Bring to a gentle simmer, whisking until thickened and coating the back of a spoon, about 5–7 minutes.
- Remove from heat. Stir in salt, pepper, garlic powder, onion powder, mustard powder, and cayenne. Add cream cheese; stir until melted. Add shredded cheddar and Gruyere in batches, stirring until smooth and glossy.
- Add drained pasta to cheese sauce and fold gently to coat evenly. Add a splash of milk if too thick.
- Pour mac and cheese into prepared dish. Smooth top evenly with a spatula.
- In a bowl, mix Panko, Parmesan, melted butter, and paprika until crumbs are evenly coated. Sprinkle evenly over pasta.
- Bake uncovered for 25–30 minutes until bubbling and golden brown. For extra crispiness, broil for 2–3 minutes at the end. Let rest 10 minutes before serving.
Notes
Combining cheddar, Gruyere, and cream cheese ensures a rich, silky sauce that never becomes grainy or dry. The baked topping adds crunch and contrast for a restaurant-quality mac and cheese experience.