Creamy Baked Mac & Cheese with Panko Topping
This creamy baked mac and cheese combines sharp cheddar, Gruyère, and Asiago for a rich, flavorful sauce, finished with a buttery panko topping that bakes to golden perfection. It’s comforting, elegant, and endlessly crowd-pleasing.
Ingredients
- 1 lb elbow macaroni (or other short pasta)
- 4 tbsp butter
- ¼ cup flour
- 4 cups half-and-half
- ½ cup heavy cream (optional, for extra creaminess)
- salt & pepper (to taste)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Asiago cheese (shredded)
- 1 cup panko breadcrumbs
- 2 tbsp butter (for topping)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions so it stays firm after baking. Drain and set aside.
- Make the sauce. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in milk and cream until smooth. Continue whisking until thickened and bubbling, about 8–10 minutes.
- Add the cheese. Lower heat and stir in salt, pepper, mustard powder, cheddar, Gruyère, and Asiago until melted and smooth.
- Combine with pasta. Add cooked macaroni to the sauce and stir until evenly coated.
- Add topping and bake. Pour mac and cheese into a greased 9×13-inch baking dish. In a small bowl, combine panko, melted butter, and Parmesan (if using). Sprinkle evenly on top.
- Bake. Bake at 375°F for 25–30 minutes, until bubbly and golden brown. Let rest for 5 minutes before serving.
- Serve warm.
Notes
- Asiago adds a bold, nutty flavor, but you can substitute more Gruyère or white cheddar if preferred.
- For extra creaminess, skip the baking step and serve right from the stovetop. You may want to also reduce the liquid by 1/2 a cup to ensure it's not too soupy.
- Make ahead: assemble (without topping), refrigerate overnight, then top and bake before serving.
- Add a pinch of cayenne or smoked paprika for a subtle hint of warmth.