Best Baked Mac and Cheese Recipe

Ultimate mac and cheese - a classic baked pasta casserole loaded with gooey cheese, topped with a delicious golden-brown, crispy panko crumb.

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You can use any macaroni pasta you like. I used Garofalo elbow macaroni. Available in any good supermarket.  

Panko breadcrumbs are a Japanese-style breadcrumb that’s lighter, crispier, and flakier than the regular kind. Made from crustless white bread turned into airy flakes and then dried, which gives them their signature crunch.

What sets panko apart

• Light, flaky texture - the crumbs are larger and more irregular than standard breadcrumbs

• Exceptional crispness - they stay lighter and crunchier when fried

• Lower oil absorption - perfect for dishes like katsu, croquettes, or breaded chicken

• Made from crustless white bread - this gives panko its signature airy feel

You could make your own panko by using crustless white bread, grated into flakes, and dried in a low oven. But it's far easier to buy Panko breadcrumbs in any good supermarket or on Amazon. 😉 

What do we need?

• 1 x 20cm x 20cm (8inch x 8 inch) shallow ovenproof dish

• large saucepan

• large bowl

• small bowl

• a wooden spoon

Ingredients

• elbow macaroni

• unsalted butter

• extra matured (sharp) cheddar cheese 

• sweet smoked parika  

• plain (all-purpose) flour

• Dijon mustard - not vital, but adds a very slight tang to the sauce 😋

• full-fat (whole) milk

• sea salt

*FULL instructions are in the Printable Recipe Card below*

How to make macaroni cheese

Cook the macaroni until al dente, following the packet instructions. 

Drain, transfer to a large bowl, add a little butter, and stir to coat evenly. Cover with clingfilm, set aside, and move on to making the sauce.

Make a roux by melting the butter and stirring in the flour. Cook for a few minutes until it turns a darker colour.

Pour in the milk a little at a time, stirring constantly until the mixture becomes smooth. Mix in the Dijon mustard and season with salt to taste - important!

Add the cheese to the sauce and mix well. Pour the sauce over the cooked macaroni, stirring until everything is well coated.

Mix the cheese and panko together with paprika for the crispy topping.

Transfer the mixture into a shallow ovenproof dish.

Sprinkle the cheese and panko mixture evenly over the macaroni.

Bake uncovered on the middle rack of your preheated oven 200°C/400°F for about 15- 20 minutes, until the topping is golden and crispy.

Serve while still piping hot with a nice side salad.

You might also like Macaroni Cheese with Tomatoes.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

best baked mac and cheese recipe, easy macaroni cheese recipe, classic mac and cheese,

main, dinner

American, British,

Yield: 2-4

Author: Jan Bennett

Best Baked Mac and Cheese Recipe

Best baked mac and cheese recipe. Topped with golden-brown, crispy panko crumb.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 230g dried macaroni
• 10g unsalted butter

Mix the following in a small bowl and set aside

• 60g extra mature (sharp) Cheddar cheese - grated
• 2 tablespoons panko breadcrumbs
• 1 teaspoon sweet smoked paprika

For the sauce

• 30g unsalted butter
• 2 tablespoons plain (all-purpose) flour
• 120g extra mature (sharp) Cheddar cheese - grated
• 1½ teaspoons Dijon mustard
• 400ml full-fat (whole) milk
• a pinch of sea salt - to taste

Instructions

Preheat the oven to 200°C/400°F or Gas 6

1. Put the dried macaroni into a large pot of boiling salted water and cook, uncovered, until al dente, following the packet instructions. Drain, transfer to a large bowl, add the 10g of butter, and stir to coat evenly. Cover with clingfilm, set aside, and move on to making the sauce.

To make the sauce

1. In a saucepan, melt 30g of butter and stir in the flour to make a roux. Cook for a few minutes until it turns a darker colour; this step is key to avoiding a raw flour taste and a lumpy sauce. Pour in the milk a little at a time, stirring constantly with a wooden spoon until the mixture is smooth.
2. Gently bring to a boil over low heat, stirring constantly until the mixture thickens. Mix in the Dijon mustard and season with salt to taste. Skipping the salt will result in a bland-tasting sauce!
3. Add the cheese to the sauce and mix well until the cheese has melted and the sauce is smooth again.
4. Add the cooked macaroni to the saucepan, stirring until everything is well coated, then transfer the mixture into a gratin dish.

To finish the dish

1. Sprinkle the cheese and panko mixture evenly over the macaroni, then set it on the middle rack of your preheated oven. Bake for about 15- 20 minutes, until the topping is golden and crispy. Serve immediately.

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