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Baked mac and cheese with golden crispy cheese topping in a white rectangular baking dish

Baked Mac and Cheese

Creamy three-cheese béchamel sauce coats every noodle, topped with a buttery panko crust and baked until golden. The ultimate comfort food, done right.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1 lb elbow macaroni
  • salt for pasta water
For the Cheese Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk warmed
  • 1 cup heavy cream warmed
  • 2 cups sharp cheddar cheese freshly grated from a block
  • 1 cup Gruyère cheese freshly grated from a block
  • 1/4 cup Parmesan cheese freshly grated from a block, for the sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • salt and black pepper to taste
For the Panko Topping
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter melted
  • 1/4 cup Parmesan cheese freshly grated from a block

Method
 

  1. Set your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish — this prevents sticking and helps the bottom develop color.
  2. Bring a large pot of heavily salted water to a boil. Cook macaroni until 2 minutes shy of al dente — it will finish cooking in the oven. Drain and toss lightly with a bit of butter to prevent sticking. Set aside.
  3. In a large saucepan over medium heat, melt 4 tablespoons of butter. Add flour and whisk constantly for 2 minutes until a smooth, pale paste forms. Slowly pour in the warmed milk and cream, whisking constantly to prevent lumps. Continue whisking over medium heat for 5–6 minutes until the sauce is thick enough to coat the back of a spoon.
  4. Remove from heat. Stir in cheddar, Gruyère, and 1/4 cup Parmesan a handful at a time, letting each addition fully melt before adding more. Add Dijon mustard, garlic powder, smoked paprika, cayenne (if using), salt, and pepper. Taste and adjust seasoning.
  5. Add the cooked pasta to the cheese sauce and fold together until every noodle is generously coated. Transfer to the prepared baking dish and spread evenly.
  6. In a small bowl, toss panko breadcrumbs with melted butter and 1/4 cup Parmesan until evenly coated. Spread over the pasta in an even layer.
  7. Bake for 20–25 minutes until the topping is deep golden brown and the sauce is bubbling around the edges. For an extra-crispy top, broil for the last 2–3 minutes — watch carefully.
  8. Let the dish rest for 5 minutes before serving. Serve straight from the baking dish.

Notes

Always grate your cheese fresh from a block — pre-shredded cheeses contain anti-caking agents (like cellulose or potato starch) that prevent smooth melting and can make your sauce grainy. Cook the pasta 2 minutes short of done; it continues cooking in the oven. If you want an extra-crispy crust, switch to broil for the last 2–3 minutes — but keep a close eye on it.