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Best Make-Ahead Baked Mac and Cheese with Panko Crust

make-ahead baked mac and cheese with panko crust - featured image
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This creamy, crunchy, and completely forgiving mac and cheese is perfect for hosting. Assemble it a day ahead, bake when ready, and enjoy a dish that tastes like a warm hug.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • Salt (for pasta water)
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 3 cups (340g) sharp cheddar cheese, freshly grated
  • 1 cup (113g) Gruyère cheese, freshly grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 1 cup (120g) panko breadcrumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/4 cup (28g) freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1/4 teaspoon garlic powder

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente—about 1 to 2 minutes less than the recommended time. Drain and rinse with cool water. Drizzle with a tiny bit of olive oil and toss to prevent sticking. Set aside.
  2. Make the cheese sauce: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Slowly pour in the milk and heavy cream, whisking continuously. Bring to a gentle simmer and cook for 3 to 4 minutes until thickened. Reduce heat to low. Add the shredded cheddar and Gruyère a handful at a time, stirring until melted. Stir in garlic powder, onion powder, paprika, cayenne (if using), Dijon mustard, and a pinch of salt and…
  3. Combine and assemble: Add the cooked pasta to the cheese sauce and stir until coated. Pour into a greased 9×13-inch baking dish and spread evenly.
  4. Make the panko crust: In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, chopped parsley, and garlic powder. Stir with a fork until evenly coated. Sprinkle over the mac and cheese.
  5. Bake or refrigerate: If baking immediately, preheat oven to 375°F (190°C). Bake uncovered for 20 to 25 minutes until bubbly and golden. If making ahead, cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, let sit at room temperature for 30 minutes, then bake covered at 375°F for 20 minutes, then uncovered for 15 to 20 minutes until golden and bubbling.

Notes

For best results, grate your own cheese. Do not overcook the pasta; cook it al dente. The Dijon mustard helps stabilize the sauce. Let the mac and cheese rest for 5 to 10 minutes after baking before serving. The dish tastes even better the next day.

Nutrition

Keywords: baked mac and cheese, make-ahead mac and cheese, panko crust mac and cheese, creamy mac and cheese, holiday side dish, comfort food

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