Creamy Cheddar Mac and Cheese with Crispy Panko Topping Recipe
A classic homemade macaroni and cheese recipe featuring a creamy cheddar cheese sauce and perfectly cooked elbow macaroni. This comforting dish is topped with a crispy panko breadcrumb crust for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
Topping
- 1 cup panko bread crumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- Make the Roux: In a saucepan over medium heat, melt the unsalted butter until it becomes bubbly. Whisk in the all-purpose flour until smooth and let it cook for about 1 minute to remove the raw flour taste.
- Add Milk: Gradually pour in the whole milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens slightly into a creamy sauce.
- Add Cheese: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese until it melts completely and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and mix well until the pasta is thoroughly coated with the creamy cheese sauce.
Notes
- For extra creaminess, you can use half-and-half instead of whole milk.
- To add a crispy crust, you can bake the combined mac and cheese topped with panko breadcrumbs at 375°F (190°C) for 15 minutes.
- Feel free to experiment with other cheeses like Gruyère or mozzarella for different flavors.
- Salt the pasta water well to enhance the pasta’s flavor.
Keywords: mac and cheese, homemade mac and cheese, cheddar cheese pasta, creamy mac and cheese, classic comfort food
