Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ultra-Creamy Baked Mac and Cheese - featured image

Ultra-Creamy Baked Mac and Cheese with Crispy Panko

  • Author: Olivia
  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Description

A rich, indulgent baked mac and cheese that uses a starch-retention method and toasted panko breadcrumbs to achieve an impossibly creamy sauce and a shattering crispy top.

Ingredients

Scale
  • 1 lb elbow macaroni
  • 4 cups sharp white cheddar, freshly grated
  • 2 cups Gruyère cheese, freshly grated
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1.5 cups panko breadcrumbs
  • 2 tbsp butter (for toasting panko)
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1 tsp salt
  • 1 cup reserved starchy pasta water
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small skillet, melt 2 tablespoons of butter over medium heat. Add panko breadcrumbs and stir constantly for 2-3 minutes until golden brown and nutty. Remove from heat and stir in 1/4 cup grated Gruyère, 1/4 teaspoon garlic powder, and a pinch of salt. Set aside.
  3. Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 2 minutes less than package directions for al dente texture. Drain, but do not rinse. Reserve 1 cup of starchy pasta water. Toss pasta with a little oil to prevent sticking.
  4. In a heavy-bottomed saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 2 minutes until light blonde.
  5. Slowly pour in whole milk, whisking constantly to prevent lumps. Cook and whisk over medium heat for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Remove saucepan from heat and let cool for 1 minute. Stir in Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon salt.
  7. Gradually add grated cheeses, a handful at a time, stirring until fully melted before adding more.
  8. Stir cooked pasta into the cheese sauce. If too thick, add reserved pasta water 2 tablespoons at a time until glossy and pourable.
  9. Pour mixture into a 9×13 inch baking dish. Sprinkle toasted panko topping evenly over the top.
  10. Bake for 20 minutes. Switch oven to broil for 2-3 minutes, watching closely, until top is golden and bubbly.
  11. Let rest for 10 minutes before serving.

Notes

Grate your own cheese to avoid anti-caking agents that cause grainy sauce. Do not rinse pasta to retain starch for emulsification. Let the dish rest for 10 minutes after baking to allow the sauce to set. Leftovers can be stored in the refrigerator for up to 4 days; do not freeze as the sauce may separate.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of dish
  • Calories: 650
  • Sugar: 8
  • Sodium: 780
  • Fat: 35
  • Saturated Fat: 20
  • Carbohydrates: 55
  • Fiber: 2
  • Protein: 28

Keywords: mac and cheese, baked mac, crispy panko, comfort food, cheesy pasta, homemade mac and cheese, dinner recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fooduku.com/ultra-creamy-baked-mac-and-cheese-1-crispy-panko-trick/