Scale

FOR THE MAC AND CHEESE:

12 oz elbow macaroni

4 tbsp butter

4 tbsp flour

3 cups milk

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella or Gruyère

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Salt and black pepper to taste

FOR THE CRISPY PANKO TOPPING:

1 cup panko breadcrumbs

2 tbsp melted butter

¼ cup grated Parmesan

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.

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

3. In a large pot, melt butter over medium heat. Whisk in flour and cook 1 minute to form a roux.

4. Slowly whisk in milk until smooth. Cook 3–5 minutes until slightly thickened.

5. Stir in cheddar, mozzarella (or Gruyère), garlic powder, onion powder, paprika, salt, and pepper. Melt until smooth and creamy.

6. Add cooked macaroni to the sauce and mix well. Pour into the baking dish.

7. In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly over the top.

8. Bake 20–25 minutes, or until golden, bubbling, and crisp.

9. Let stand 5 minutes before serving.

For extra creaminess, add a splash of heavy cream.

Use a blend of cheeses for best flavor — Gruyère adds amazing depth.

Add cooked bacon or jalapeños for a twist.

Broil the top for the final 1–2 minutes for extra crunch.

Keywords: baked macaroni and cheese, creamy mac and cheese, panko mac and cheese, homemade mac and cheese