In every cheese lover’s life, there comes a moment when the quest for the perfect mac and cheese becomes personal. It’s not just about the dish; it’s about mastering a recipe that’s been loved through generations. This isn’t about shortcuts or the latest trends. It’s about returning to the basics, to a time when all you needed was quality ingredients, a hot oven, and a little patience.
Cooking this Ultimate Homemade Mac and Cheese with a Crispy Panko Crust for yourself or your loved ones is more than just preparing a meal. It’s an act of love, a way to show care, affection, and the desire to create a memorable experience. It’s a dish that says, “You’re worth the effort.” So, grab your apron, preheat that oven, and get ready to make your taste buds dance with joy. This is comfort food at its finest, and you’re the chef making it happen.
Prep the Pasta
Start by boiling water in a large pot. Add a squirt of olive oil and a dash of salt to the water to prevent sticking and enhance flavor. Add 200g of elbow macaroni and cook for 8 minutes until al dente. Drain and set aside in a large mixing bowl.
Toast the Panko
In a small pan, melt 1 tablespoon of butter over medium heat. Add 1 cup of panko bread crumbs and stir continuously. Toast until the panko turns a deep golden brown, about 5 minutes. This will add a crunchy texture and nutty flavor to your mac and cheese.
Make the Cheese Sauce
In a medium saucepan, heat 1 cup of milk over medium heat until it starts to simmer. Reduce the heat to low and gradually add 280g of cubed American cheese, stirring until completely melted. Incorporate half of the grated cheddar and Parmigiano Reggiano into the sauce, stirring until smooth and creamy. Season with black pepper and 1 teaspoon of Dijon mustard for an extra kick of flavor.
Combine and Bake
Preheat your oven’s broiler to low. Pour the creamy cheese sauce over the cooked macaroni in the mixing bowl. Add the remaining cheddar cheese and fold everything together until well combined. Transfer the mac and cheese mixture into a square baking pan. Sprinkle the toasted panko, remaining Parmigiano Reggiano, and a bit more cheddar on top for that irresistible cheesy crust.
Broil to Perfection
Place the baking pan under the broiler and watch closely as the top turns dark golden and crispy, about 2-3 minutes. The high heat from the broiler will create that perfect panko crust while keeping the inside creamy and gooey.
Serve and Enjoy
Let the mac and cheese cool for at least 5 minutes before serving. This rest time allows the flavors to meld together and the cheese to set for a richer filling.
Ingredients:
For the Pasta:
- 200g Elbow Macaroni
For the Cheese Sauce:
- 214g Mild Cheddar, grated
- 88g Parmigiano Reggiano, grated
- 280g American Cheese, cubed
- 1 Cup Milk
- 1 Tsp Dijon Mustard
- 1 Tbsp Black Pepper
For the Panko Crust:
- 1 Cup Panko Bread Crumbs
- 1 Tbsp Butter
- Extra Virgin Olive Oil
- Dash of Salt
Steps:
- Cook Pasta: Boil water with olive oil and salt, cook 200g elbow macaroni for 8 minutes, drain.
- Toast Panko: Melt 1 tbsp butter, toast 1 cup panko until golden brown.
- Make Cheese Sauce: Simmer 1 cup milk, melt 280g American cheese, add half the cheddar and Parmigiano, stir in 1 tsp Dijon mustard and 1 tbsp black pepper.
- Combine: Preheat broiler to low. Mix cheese sauce with macaroni, add remaining cheddar, transfer to baking pan.
- Add Toppings: Sprinkle toasted panko, remaining Parmigiano, and extra cheddar on top.
- Broil: Broil until golden and crispy (2-3 minutes).
- Serve: Let cool for 5 minutes.