Description
This baked mac and cheese recipe delivers a delightfully rich, creamy, and cheesy dish topped with a crispy Panko breadcrumb crust. Combining sharp cheddar and Swiss cheeses with a creamy béchamel, it’s a comforting favorite perfect for family dinners and special occasions.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni (1 box)
Sauce
- 5 tablespoons unsalted butter (⅝ stick)
- ¼ cup minced onion
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 3¼ cups whole milk (room temperature)
- ½ cup sour cream (room temperature)
- 4 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded Swiss cheese
Topping
- 3 tablespoons unsalted butter (⅜ stick)
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually around 8 to 10 minutes. Drain and set aside.
- Prepare the roux: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and cook until fragrant and translucent, about 3 minutes. Stir in the minced garlic and cook for another minute. Sprinkle the flour over the butter and onions, stirring constantly to form a smooth paste. Cook for 2-3 minutes without browning to remove the raw flour taste.
- Make the cheese sauce: Gradually whisk in the room temperature whole milk to avoid lumps. Continue whisking until the mixture thickens and begins to bubble gently, about 8 to 10 minutes. Remove from heat and stir in the sour cream, shredded sharp cheddar, and Swiss cheese until melted and smooth. Season with salt and pepper to taste.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce and mix until every piece is well coated.
- Prepare the topping: In a small saucepan, melt the remaining 3 tablespoons of unsalted butter. In a bowl, combine the Panko breadcrumbs with melted butter, kosher salt, and garlic powder. Mix until the crumbs are evenly coated.
- Assemble and bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a buttered baking dish. Evenly sprinkle the Panko breadcrumb mixture over the top. Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and crisp.
- Garnish and serve: Remove from oven and let it cool slightly. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Use whole milk and room temperature ingredients to ensure a smooth, creamy cheese sauce without lumps.
- For extra flavor, add a pinch of smoked paprika or mustard powder in the cheese sauce.
- The Panko breadcrumb topping gives the mac and cheese a nice crunchy texture, but you can substitute with regular breadcrumbs if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
- Step-by-step photos are helpful for best results and can typically be found below the recipe card.
Nutrition
- Serving Size: 1 serving
- Calories: 783 kcal
- Sugar: 8 g
- Sodium: 667 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 132 mg
