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Baked mac and cheese has a storied history in American cuisine, dating back to the 18th century when it was first introduced to the United States. This dish has roots in European culinary traditions, particularly from Italy and England, where pasta and cheese were combined in various forms. Over the years, it has evolved into the beloved casserole we know today—especially popular in the Southern states where it's often associated with soul food.

Baked Mac & Cheese with Crispy Topping

Indulge in the ultimate comfort food with this creamy baked mac and cheese topped with a crunchy panko layer. Ideal for cozy dinners and gatherings, this recipe features a rich cheese sauce made with sharp cheddar and mozzarella, creating a delightful balance of creaminess and flavor. The crispy panko topping adds the perfect crunch, making every bite a satisfying experience. Perfect as a main course or side dish, this classic recipe brings warmth and joy to any table.
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Ingredients
  

For the Pasta:

8 ounces elbow macaroni

1 tablespoon salt (for boiling water)

For the Cheese Sauce:

4 tablespoons unsalted butter

1/4 cup all-purpose flour

3 cups whole milk

2 teaspoons Dijon mustard

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

3 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

Salt and black pepper to taste

For the Topping:

1 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

1/2 cup grated Parmesan cheese

1 teaspoon dried thyme (or Italian seasoning)

Pinch of salt and pepper

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot, bring water to a rolling boil and add the tablespoon of salt. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce:

        - In a large saucepan over medium heat, melt the butter.

          - Once melted, whisk in the flour and cook for 1-2 minutes until it turns light golden.

            - Gradually whisk in the milk, making sure to smooth out any lumps.

              - Cook for about 5-7 minutes, stirring frequently, until the sauce thickens and bubbles.

                - Stir in the Dijon mustard, smoked paprika, garlic powder, and cayenne pepper (if using).

                  - Remove from heat and mix in the shredded cheddar cheese and mozzarella cheese until fully melted and smooth. Season with salt and black pepper to taste.

                    Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce, mixing well to coat all the pasta.

                      Prepare the Topping:

                        - In a medium bowl, combine the panko breadcrumbs, melted butter, grated Parmesan cheese, dried thyme, and a pinch of salt and pepper. Mix until combined.

                          Assemble the Dish:

                            - Pour the macaroni and cheese mixture into a greased 3-quart baking dish. Spread it evenly.

                              - Sprinkle the crispy panko topping evenly over the mac and cheese.

                                Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and crispy.

                                  Serve: Once baked, let it cool for a few minutes before serving. Enjoy your homemade creamy baked mac and cheese with a delightful crunchy topping!

                                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings