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Panko-Topped Mac and Cheese recipe

Panko-Topped Mac and Chees

This Panko-Topped Mac and Cheese recipe brings the ultimate comfort food to a whole new level with its rich, creamy cheese sauce and crispy, golden panko topping. Combining sharp cheddar, gouda, and gruyere, this mac and cheese offers bold flavors and a delightful texture contrast that will satisfy any cheese lover. Perfect for a cozy family dinner, holiday gatherings, or potlucks, this easy-to-make dish pairs well with a fresh salad or roasted vegetables. With just a few simple ingredients and steps, you can create an indulgent, restaurant-worthy meal right at home.

Equipment

  • Equipment List
  • To make this Panko-Topped Mac and Cheese with ease, you’ll need the following equipment:
  • Large Saucepan – For making the cheese sauce.
  • Whisk – Essential for creating a smooth, lump-free sauce.
  • Large Pot – For boiling the pasta.
  • Baking Dish (9x13-inch recommended) – For baking the mac and cheese.
  • Mixing Bowls – For preparing the panko topping and other ingredients.
  • Measuring Cups and Spoons – To measure out ingredients accurately.
  • Wooden Spoon or Spatula – For stirring the cheese sauce and combining it with the pasta.
  • Colander – For draining the pasta after cooking.
  • Oven Mitts – For safely handling the hot baking dish.
  • Optional but helpful:
  • Food Processor or Box Grater – For shredding the cheese if not pre-shredded.
  • Skillet or Frying Pan – If you wish to toast the panko breadcrumbs beforehand.

Ingredients
  

Ingredients:

Mac and Cheese Base

  • 2 cups elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1 cup gouda cheese shredded
  • 1 cup gruyere cheese shredded
  • Salt and pepper

Panko Topping

  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

Optional Add-Ons

  • 1/4 cup bacon bits truffle oil drizzle, chopped herbs

Instructions
 

Instructions:

  • Cook pasta until al dente, drain, and set aside.
  • In a saucepan, melt butter, add flour to make a roux.
  • Slowly whisk in milk and cream, bringing to a simmer.
  • Add cheeses, stirring until smooth, season with salt and pepper.
  • Combine pasta and cheese sauce, pour into baking dish.
  • Mix panko, melted butter, and seasonings; sprinkle on top.
  • Bake at 350°F for 25–30 minutes, or until golden.

Nutritional Information (Per Serving)

  • This Panko-Topped Mac and Cheese recipe yields approximately 8 servings. Nutritional values may vary based on ingredient brands and any additional toppings.

Calories: 600 kcal

  • Total Fat: 35g
  • Saturated Fat: 20g
  • Cholesterol: 105mg
  • Sodium: 600mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 19g
  • Calcium: 400mg (40% DV)
  • Iron: 2mg (10% DV)

Nutritional Notes:

  • High Protein: The variety of cheeses provides a good amount of protein, making it a filling meal.
  • High Calcium: This mac and cheese is a good source of calcium, beneficial for bone health.
  • Caloric Density: This dish is rich and indulgent, so smaller portions can be satisfying.

Notes

Recipe Tips
For Extra Crispiness: Toast the panko breadcrumbs in a dry pan for 2–3 minutes before adding them on top for an even crunchier texture.
Choose Your Cheeses Wisely: For a stronger flavor, use extra-sharp cheddar or add a small amount of blue cheese for depth.
Avoid Gritty Sauce: Ensure the milk is warm when adding it to the roux to help create a smoother cheese sauce.
Make It Ahead: Prepare the mac and cheese without baking, cover tightly, and refrigerate for up to 24 hours. Add the panko topping and bake when ready to serve.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F with a splash of milk to maintain creaminess.
Dietary Adjustments: Use gluten-free pasta and gluten-free panko for a gluten-free version or substitute dairy-free cheese and milk alternatives for a lactose-free option.