This crispy, gooey, creamy macaroni and cheese is the glorious result of fusing our favorite elements from a few of the top-rated baked macaroni and cheese recipes from our archives. It combines a golden brown panko and Parmesan topping with tender (not mushy!) pasta that’s enrobed in a richly flavored, lightly spiced cheese sauce. Here’s how we got there:
The best mac and cheese recipes used a combination of cheeses. We landed on extra-sharp cheddar (yellow or white cheddar are both fine) and Parmesan as our ultimate duo, but you can make adjustments. For a more robust flavor, swap some or all of the cheddar cheese for Gouda or Gruyère. Or use something milder (like mozzarella or Fontina) if you prefer your comfort food more demure. Swap the Parmesan cheese for funkier Pecorino or milkier Grana Padano. The one nonnegotiable is that you grate your cheese yourself—preshredded cheeses often contain anti-clumping agents that keep them from melting properly.
For the creamiest homemade mac and cheese, a béchamel is key (if you’re unfamiliar, start by learning how to make a roux). To avoid clumping and promote even melting, add in the cheese bit by bit (about a handful at a time), whisking after each addition. To cut through the richness, we call for dry mustard and white pepper, a traditional ingredient in white sauce with an earthier flavor than its more common counterpart; feel free to use freshly ground black pepper if you don't mind the specks. If you crave even more heat, add a few dashes of hot sauce or a smidge of cayenne.
Finally, the topping: Plain breadcrumbs just won’t cut it. And while fresh homemade breadcrumbs are an excellent choice, we found panko to be an easier choice that provided just as much crunch. Toasting them first in garlic, olive oil, and melted butter helps them retain that texture while adding a ton of flavor and keeps them from burning in the oven.
Ingredients
12 servings
Topping
2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
2 cups panko
2 large garlic cloves, finely chopped
2 oz. finely grated Parmesan (about ½ cup)
½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
Macaroni and sauce
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1 lb. dried elbow macaroni
½ cup (1 stick) unsalted butter, plus more for baking dish
6 Tbsp. all-purpose flour
4 cups whole milk
¾ cup heavy cream
½ tsp. ground white pepper
1½ Tbsp. mustard powder
16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups)
2 oz. grated Parmesan (about ½ cup)
Preparation
Topping
Step 1
Melt 2 Tbsp. unsalted butter In a large skillet on the stovetop over medium heat. Add 2 Tbsp. extra-virgin olive oil, stirring, until butter foam subsides. Add 2 cups panko and 2 large garlic cloves, finely chopped; cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in 2 oz. finely grated Parmesan (about ½ cup) and ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and set aside.
Macaroni and sauce
Step 2
Bring a large pot of salted water, covered, to a boil over high heat. Add 1 lb. dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).
Step 3
Place rack in middle of oven; preheat oven to 400°F. Grease a 13x9” baking dish with unsalted butter.
Step 4
Melt ½ cup (1 stick) unsalted butter in a large wide pot over medium-low heat. Sprinkle 6 Tbsp. all-purpose flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more.
Step 5
Add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground white pepper, and 1½ Tbsp. mustard powder. Add 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups) and 2 oz. grated Parmesan (about ½ cup) in three batches, whisking until each addition is melted before adding more. Remove from heat.
Step 6
Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture to prepared baking dish and place on a rimmed baking sheet. Sprinkle panko topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let baked mac and cheese cool 15 minutes before serving.
Editor’s note: This macaroni and cheese recipe was first printed in October 2014. Head this way for more of our best casserole recipes →
