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The Ultimate Creamy Baked Mac and Cheese with a Crunchy Gruyère and Panko Topping

A serving of creamy baked mac and cheese with a deeply golden, crispy breadcrumb topping on a white plate.
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Make the best baked mac and cheese that stays creamy, never dry, and features a satisfyingly crunchy, golden topping. This recipe delivers rich, indulgent comfort food perfection.

Ingredients

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  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces cream cheese, cut into cubes
  • 1 cup Panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not overcook the pasta.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Fontina, and Gruyère cheeses, stirring until completely melted and smooth. This is your foolproof creamy cheese sauce.
  7. Add the cream cheese cubes and stir until they are fully incorporated, adding extra richness.
  8. Add the cooked, drained pasta to the cheese sauce and stir gently until every piece is coated.
  9. Pour the mixture into the prepared baking dish.
  10. In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese for a crunchy, golden crust.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown.
  12. Let the baked mac and cheese rest for 10 minutes before serving. This helps the sauce set and prevents it from being too runny.

Notes

  • For the creamiest texture, warm your milk slightly before adding it to the roux. Cold milk can cause lumps.
  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • If you prefer a Southern style baked mac and cheese, you can add one egg, lightly beaten, to the cheese sauce mixture before combining it with the pasta.

Nutrition

Find it online: https://cookingzenith.com/creamy-baked-mac-and-cheese-ultimate-recipe/