Baked Mac and Cheese Recipe
Creamy baked mac and cheese made with sharp cheddar and Parmesan in an extra saucy, silky base, finished with a crunchy panko topping.
This baked mac and cheese is a masterclass in simplicity and depth-sharp cheddar and Parmesan melt into a velvety base that balances richness with a subtle tang, while panko adds a satisfying crunch that elevates every bite. It's a dish that respects ingredients without overcomplicating them, making it both comforting and reliable for any home kitchen. The blend of warmth and texture ensures it's as satisfying as it is straightforward, proving that comfort food can still feel like a refined indulgence.
Instructions
- 1
Preheat the oven to 400°F.
- 2
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
- 3
Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.
- 4
In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
- 5
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
- 6
Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.
- 7
Toss the sauce with the drained macaroni and gently spoon it into a 9x13 casserole dish.
- 8
Sprinkle the Panko crumb mixture over top and bake for to 22 minutes or until bubbly and topping is browned. Do not overcook.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the golden crust crackle with each bite, a testament to the quiet alchemy of cheese and cream-may your table be warm, and your heart full.
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