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.
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.