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homemade baked macaroni and cheese with creamy cheese sauce and panko breadcrumb topping

Ultimate Macaroni and Cheese Recipe

This baked Ultimate Macaroni and Cheese recipe has a creamy, silky, rich cheese sauce that’s perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Comfort food perfection and so easy to make!

Course Main Course
Cuisine American
Keyword baked macaroni and cheese, mac and cheese, macaroni and cheese recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 to 8 servings

Ingredients

For Macaroni & Cheese:

  • 1 pound elbow macaroni
  • 1 quart (4 cups) whole milk
  • 1 tablespoon Kosher salt (Diamond Crystal)*
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry ground mustard
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon smoked paprika
  • 1 stick (113 grams) unsalted butter, sliced
  • 1/2 cup (64 grams) all-purpose flour
  • 1 teaspoon red wine vinegar
  • 1 egg, beaten
  • 8 ounces (2 cups) extra sharp cheddar cheese, grated
  • 4 ounces (1 cup) Gruyere cheese, grated
  • 4 ounces (1 cup) Jarlsberg cheese, grated
  • 4 ounces (1 cup) Fontina cheese, grated

For Topping:

  • 1 cup Panko bread crumbs
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons (28 grams) unsalted butter, melted

Directions

  1. Preheat the oven to 375°F. Butter a 3-quart baking dish or individual gratin dishes with nonstick cooking spray.

  2. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, 6 to 8 minutes, or until al dente. Drain.

  3. Meanwhile, in a small saucepan set over medium heat, warm the milk. Stir together kosher salt, black pepper, garlic powder, onion powder, ground mustard, nutmeg, cayenne pepper, & paprika in a small bowl, and set aside.

  4. In a large saucepan set over medium-low heat, melt 1 stick of butter until melted. Sprinkle the flour into the saucepan and cook for 2 minutes, whisking constantly. Gradually whisk in the hot milk and cook for about 3 minutes, until thickened and smooth, and the sauce coats the back of a spoon. Whisk in the spice blend and red wine vinegar. Remove from heat.

  5. Slowly whisk a spoonful of sauce into a small bowl with the beaten egg, to temper the egg. Add egg mixture into the sauce. Add in the cheeses, and whisk until cheese is melted. Stir in pasta, then pour into prepared baking dish.

  6. Mix panko bread crumbs, fresh thyme leaves, and melted butter in a small bowl until combined. Sprinkle bread crumb mixture evenly over the top of the macaroni and cheese. Bake in the oven for 35 minutes, or until bubbling and browned. Remove the macaroni and cheese from the oven and let rest for 5 minutes, before serving.

Recipe Video

Recipe Notes

*If using Morton Salt kosher salt, use 1 1/2 slightly heaping teaspoons.