Baked Mac and Cheese with Panko Cheese Topping
This baked mac and cheese combines tender rotini pasta with a creamy, homemade cheese sauce made from a golden roux, whole milk, and a blend of gruyere, cheddar, parmesan, and mozzarella. What sets this version apart is the buttery panko and cheese topping that bakes until golden and crispy, adding textural contrast to the rich, velvety pasta beneath. The sauce is seasoned with garlic powder, onion powder, salt, and pepper for depth, with a whisper of paprika. This dish works for weeknight family dinners, potlucks, and casual entertaining. Serve it as a main course with a simple green salad or roasted vegetables on the side. The combination of multiple cheeses and the baked topping enhance this beyond boxed preparations, delivering comfort food that feels homemade and intentional.
Ingredients
- 1 box rotini pasta, dry
- 4 tablespoon all-purpose flour
- 3 tablespoon butter
- 4 cup 2% milkwhole milk1:1dairy
richer sauce
- 1 teaspoon garlic powder
- 2 teaspoon onion powder
- 3 teaspoon salt
- ½ teaspoon black pepper
- paprika
- 16 ounce shredded cheese blend, gruyere, cheddar, parmesan, or mozzarella
- olive oil, for tossing pasta(optional)
- 1 cup panko breadcrumbs
- 4 tablespoon butter, melted
- ½ cup shredded parmesan cheese
Instructions
- 1
Preheat oven to 350F and grease a 3-4 quart baking dish
- 2
Cook pasta until tender, drain, and toss with olive oil
- 3
Melt butter in a large heavy-bottomed pan over medium heat, whisk in flour, and cook until the roux turns golden brown
- 4
Gradually add milk while stirring constantly until the mixture is smooth
- 5
Whisk in garlic powder, onion powder, salt, pepper, and paprika
- 6
Add shredded cheese one cup at a time while whisking, reserving one cup for topping
- 7
Fold cooked pasta into the cheese mixture until fully coated
- 8
Pour into the prepared baking dish
- 9
Combine panko, melted butter, reserved cheese, and parmesan in a bowl, mixing with your fingers until the panko is evenly coated
- 10
Sprinkle the topping evenly over the pasta
- 11
Bake uncovered for 30 minutes at 350F until golden and bubbly
Tips
Cook the roux until it reaches a deep golden brown and smells nutty before adding milk. This develops flavor and prevents a raw flour taste in the final sauce.
Add milk gradually while whisking constantly to prevent lumps from forming. Patient stirring ensures a silky, smooth cheese sauce every time.
Coat the panko topping with melted butter and mix with your fingers for even distribution. This ensures maximum crispness and prevents dry spots on top.
Good to Know
Cover and refrigerate up to 3 days. Reheat in a 350F oven covered with foil for 15-20 minutes until warmed through.
Assemble the dish through the topping step, cover, and refrigerate up to one day. Bake directly from cold, adding 10 minutes to baking time.
Serve immediately while the topping is crispy and the sauce is creamy. Pairs well with a simple green salad, steamed broccoli, or roasted brussels sprouts.
Common Mistakes
Skip whisking the roux constantly to avoid a gummy, burnt, or lumpy texture in the final sauce.
Avoid adding all the milk at once to prevent lumps from forming in the cheese mixture.
Do not skip coating the panko with melted butter to avoid a dry or soggy topping.
Substitutions
Dairy-Free Swaps
creamier texture
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead and freeze it?
Yes. Assemble through the topping step, wrap tightly, and freeze up to one month. Bake from frozen at 350F for 50-60 minutes covered with foil, then uncover for the final 15 minutes to crisp the topping.
What if I don't have panko breadcrumbs?
Use regular breadcrumbs, crushed crackers, or crushed cornflakes in a one-to-one ratio. Adjust the melted butter slightly if using finer crumbs to avoid a paste-like consistency.
Can I use evaporated milk or a substitute for regular milk?
Evaporated milk works well and creates a richer sauce. Non-dairy milks like oat or almond milk can substitute one-to-one, though the sauce may be slightly less creamy. Avoid thin skim milk.