Creamy Gruyere and Sharp Cheddar Baked Mac and Cheese with Panko Topping Recipe
This classic Mac and Cheese recipe features perfectly cooked cavatappi pasta enveloped in a rich, creamy cheese sauce made from Gruyere and extra-sharp cheddar. Topped with a buttery panko breadcrumb crust, it bakes to golden perfection for a comforting, crowd-pleasing dish that’s perfect for family dinners or gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 1 pound cavatappi pasta
Dairy and Butter
- 4 cups whole milk
- 1 stick butter (divided)
- 12 ounces Gruyere, grated (about 4 cups)
- 8 ounces extra-sharp cheddar, grated (about 2 cups)
Dry Goods and Seasonings
- 7 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 ½ cups panko bread crumbs
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the mac and cheese later.
- Cook Pasta: Boil the cavatappi pasta for 6 minutes, which is about 3 minutes less than the package instructions to ensure it is slightly undercooked. Drain the pasta thoroughly.
- Warm Milk: While the pasta cooks, gently heat the whole milk in a saucepan over low heat until it is warm but not boiling, ready to be used in the cheese sauce.
- Make Roux and Cheese Sauce: In a separate large pot, melt 6 tablespoons of butter over low heat. Stir in the flour and whisk continuously for 2 minutes to cook out the raw flour taste. Gradually pour in the warm milk while whisking vigorously to avoid lumps. Continue to cook and whisk the mixture for another 2 minutes until it becomes smooth and slightly thickened.
- Add Cheese and Seasonings: Turn off the heat, then stir in the grated Gruyere and cheddar cheeses until melted and combined. Season the sauce with salt, freshly ground black pepper, and ground nutmeg for balance and depth.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring gently to evenly coat all the noodles. Pour this mixture into a 9×13 inch baking dish, spreading it out evenly.
- Add Breadcrumb Topping: Melt the remaining 2 tablespoons of butter and mix it thoroughly with the panko bread crumbs. Sprinkle this buttery breadcrumb mixture evenly over the top of the mac and cheese in the baking dish.
- Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
Notes
- Using cavatappi pasta provides great surface area and texture for holding the cheese sauce, but you can substitute with elbow macaroni if needed.
- Partially cooking the pasta ensures it doesn’t get mushy during baking.
- Warming the milk prevents lumps when making the roux-based cheese sauce.
- The combination of Gruyere and sharp cheddar gives a rich, flavorful cheese sauce with good meltability and sharpness.
- The panko breadcrumb topping adds a delightfully crisp contrast to the creamy pasta underneath.
- To make this recipe gluten-free, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
