Description

This Baked Macaroni and Cheese is ultra creamy, loaded with rich cheddar, and finished with a golden, buttery panko topping. A comforting classic that’s perfect as a main or side dish.

Ingredients

8 oz elbow macaroni (about 2 cups dry)

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups whole milk, warmed

1 cup shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp paprika (optional)

**Panko Topping:**

3/4 cup panko breadcrumbs

1 tbsp melted butter

1 tbsp grated Parmesan cheese (optional)

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Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8 or similar baking dish.

2. Cook macaroni according to package instructions; drain and set aside.

3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

4. Slowly whisk in warm milk, stirring constantly until smooth and thickened, about 3–5 minutes.

5. Reduce heat to low and stir in cheddar, mozzarella, salt, pepper, and paprika. Stir until melted.

6. Add cooked pasta to the cheese sauce and stir to coat well.

7. Pour mixture into prepared baking dish.

8. In a small bowl, mix panko with melted butter and Parmesan (if using).

9. Sprinkle evenly over mac and cheese.

10. Bake for 20–25 minutes until bubbly and topping is golden. Let rest 5 minutes before serving.

Notes

Use a mix of cheeses like Gruyère or fontina for added depth.

To make ahead, assemble and refrigerate unbaked; add topping just before baking.

Add cooked bacon, jalapeños, or diced tomatoes for a twist.