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Cozy Three-Cheese Baked Mac and Cheese: Easy Panko Recipe

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This three-cheese baked mac and cheese with buttery panko started as a kitchen disaster and turned into a most-requested recipe. Sharp cheddar, Gruyère, and cream cheese create an ultra-creamy sauce, topped with a golden, crunchy panko crust.

Ingredients

Scale
  • 1 pound elbow macaroni (or any short pasta like cavatappi or shells)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (warm)
  • 1 cup heavy cream
  • 8 ounces sharp cheddar cheese, shredded
  • 6 ounces Gruyère cheese, shredded
  • 4 ounces cream cheese, softened to room temperature
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Bring a large pot of salted water to a rolling boil. Add your pasta and cook until al dente—about 1-2 minutes less than the package directions. Drain the pasta, but don’t rinse it.
  3. While the pasta cooks, start your cheese sauce. In a large saucepan over medium heat, melt 4 tablespoons of butter. Once bubbling, whisk in the flour. Cook for about 2 minutes, stirring constantly, until pale golden and nutty.
  4. Slowly pour in the warm milk and heavy cream while whisking continuously. Keep whisking until the mixture thickens, about 3-4 minutes, until it coats the back of a spoon.
  5. Reduce the heat to low. Add the softened cream cheese and whisk until completely smooth.
  6. Add the shredded cheddar and Gruyère one handful at a time, whisking until each addition is fully melted before adding the next. Stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
  7. Combine the pasta and sauce. Pour the drained pasta into the cheese sauce and stir until every piece is coated.
  8. Transfer the mixture to a greased 9×13 baking dish. Spread into an even layer.
  9. Make the panko topping: In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, garlic powder, and a pinch of salt. Stir until every crumb is coated.
  10. Sprinkle the panko mixture evenly over the mac and cheese.
  11. Bake for 20-25 minutes until the top is golden brown and the edges are bubbling. For extra crunch, broil for the last 2 minutes, watching carefully.
  12. Let it rest for 5-10 minutes before serving.

Notes

For the creamiest sauce, always shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Look for firm, block-style cream cheese. If you can’t find Gruyère, substitute with Swiss or Fontina. For a gluten-free option, use gluten-free pasta and swap the all-purpose flour for a 1:1 gluten-free flour blend. The panko can be replaced with crushed pork rinds for a low-carb twist. Let the dish rest for 5-10 minutes before serving to allow the sauce to set.

Nutrition

Keywords: baked mac and cheese, three cheese mac and cheese, panko mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese recipe

Find it online: https://willarecipes.com/cozy-three-cheese-baked-mac-and-cheese-easy-panko-recipe/