Baked Mac and Cheese with Panko Bread Crumb Topping
Creamy baked mac and cheese made with a sharp cheddar and mozzarella cheese sauce, finished with a panko breadcrumb topping. The roux-based sauce combines whole milk and heavy cream with paprika, mustard, and black pepper for depth, then baked until golden brown.
Ingredients
- 16 ounces pasta, none
- 3 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 6 tablespoons butter, unsalted
- ⅓ cup all purpose flour, none
- 2 cups whole milk, none
- 2 cups heavy cream, none
- 1 teaspoon paprika, ground
- 1 teaspoon ground mustard, none
- ¼ teaspoon black pepper, none
- ½ teaspoon sea salt, none
- 1 cup panko bread crumbs, none
Instructions
- 1
Preheat oven to 325 degrees F.
- 2
Spray a baking dish with cooking oil or use a cast iron skillet.
- 3
Bring a large pot of water to a boil and cook pasta until al dente according to package directions.
- 4
Drain pasta and drizzle with olive oil to prevent sticking.
- 5
Melt butter in a large skillet or saucepan over medium-low heat.
- 6
Whisk in flour slowly, whisking constantly until the mixture becomes bubbly.
- 7
Slowly whisk in milk and heavy cream until smooth, then continue whisking until bubbles form on the surface.
- 8
Whisk in paprika, ground mustard, black pepper, and salt for 2 more minutes.
- 9
Add 1 cup sharp cheddar and 1 cup mozzarella, whisking until smooth.
- 10
Add another 1 cup sharp cheddar and whisk until the sauce thickens.
- 11
Stir in the cooked pasta and mix until combined.
- 12
Pour mac and cheese into the prepared baking dish or leave in the skillet.
- 13
Top with remaining 1 cup sharp cheddar and 1 cup mozzarella cheese.
- 14
Top with panko breadcrumbs.
- 15
Bake at 325 degrees F for 15 minutes or until golden brown.
- 16
Garnish with parsley if desired and serve warm.
Tips
Use smaller pasta shapes like elbow or shells for better cheese sauce coating.
Whisk constantly when making the roux and adding liquids to prevent lumps.
Divide cheese in advance to ensure proper layering and melting.
Cast iron skillet can go directly from stovetop to oven, eliminating transfer step.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325 degrees F until warmed through.
Assemble mac and cheese in baking dish up to 24 hours ahead. Add breadcrumb topping just before baking.
Serve warm as a main dish. Pairs well with steamed vegetables or a simple green salad.
Common Mistakes
Do not skip whisking the roux constantly to avoid flour clumps forming.
Do not add cheese to a sauce that is too hot or too cold to avoid breakage and graininess.
Do not skip the drizzle of olive oil on drained pasta to avoid sticking before mixing with sauce.
Do not skip the 2-minute spice whisking step to avoid raw spice flavor.