Baked Macaroni and Cheese with Mustard-Panko Topping
Golden brown crust and a creamy, velvety cheese sauce combine for a satisfying contrast of textures: gooey pasta beneath a crisp, buttery topping with a subtle tang from mustard and sharpness from aged cheddar. The sauce is enriched with a touch of cream and finished with grated cheese for a glossy, clingy coating that holds on every forkful.
Swap cheeses to suit your pantry—Gruyère, fontina, or smoked cheddar all work well—or use a mix for depth. If you prefer a lighter sauce, substitute half-and-half for the cream. For gluten-free, use GF pasta and substitute GF panko or crushed cornflakes for the topping. A pinch of smoked paprika or a dash of hot sauce brightens the flavor if you like more spice.
Serve this baked mac and cheese as a centerpiece for casual dinners, a crowd-pleasing potluck dish, or a cozy weekend side alongside roasted vegetables or a crisp green salad. It reheats well: cover and warm in a 180°C/350°F oven until bubbly, or portion and freeze for up to 2 months.
How to Make It
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1
Preheat the oven to 190°C (375°F). Butter a 9x13-inch (or equivalent) baking dish.
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2
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
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3
Melt 56 grams butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux without browning.
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4
Slowly whisk in the milk and cream, bringing the mixture to a gentle simmer. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4–6 minutes.
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5
Remove the sauce from the heat and whisk in the Dijon mustard, ground mustard, salt, and black pepper. Stir in 250 grams of the grated sharp cheddar and all of the Gruyère until melted and smooth.
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6
Combine the drained pasta with the cheese sauce in the pot or a large bowl, stirring to coat evenly. Taste and adjust seasoning if needed.
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7
Pour the cheesy pasta into the prepared baking dish and smooth the top.
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8
In a small bowl, toss the panko breadcrumbs with the remaining 27 grams butter melted or olive oil until evenly moistened. Stir in the grated Parmesan and the remaining 50 grams of grated sharp cheddar. Sprinkle the panko mixture evenly over the pasta.
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9
Bake uncovered until the topping is golden brown and the sauce is bubbling around the edges, about 20–25 minutes. If you like a crispier top, broil for 1–2 minutes while watching closely.
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10
Let rest for 5–10 minutes before serving to allow the sauce to set slightly.
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