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Easy Baked Four-Cheese Mac with Buttery Panko Crust

Easy baked mac and cheese - featured image
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This ultra-creamy, four-cheese mac and cheese uses a cream cheese shortcut for a velvety sauce without the fuss of a roux. Topped with a golden, buttery panko crust, it’s the ultimate comfort food that comes together in about 35 minutes.

Ingredients

Scale
  • 16 oz (450g) elbow macaroni
  • 8 oz (225g) cream cheese, softened
  • 8 oz (225g) sharp cheddar cheese, shredded
  • 4 oz (115g) mozzarella cheese, shredded
  • 4 oz (115g) Gruyère cheese, shredded
  • 2 oz (55g) Parmesan cheese, finely grated
  • 2 cups (480 ml) whole milk
  • 2 tbsp (28g) unsalted butter
  • 1 tsp salt
  • ½ tsp black pepper, freshly ground
  • ½ tsp garlic powder (optional)
  • 1 tsp Dijon mustard
  • 1 cup (85g) panko breadcrumbs
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (15g) Parmesan cheese, finely grated
  • 1 tbsp fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Cook elbow macaroni until al dente, about 1 minute less than package directions. Drain (do not rinse).
  3. Start the cheese sauce: While pasta cooks, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add cream cheese and stir until melted and smooth, about 2 minutes. Slowly pour in milk, whisking constantly. Bring to a gentle simmer (do not boil).
  4. Add the other cheeses: Reduce heat to low. Add shredded cheddar, mozzarella, and Gruyère in handfuls, stirring after each addition until melted. Stir in Parmesan, salt, pepper, garlic powder, and Dijon mustard. Taste and adjust seasoning.
  5. Combine pasta and sauce: Pour drained pasta into the saucepan with cheese sauce. Stir gently until every piece is coated. If sauce seems too thick, add a splash of milk.
  6. Transfer to baking dish: Pour mac and cheese into a greased 9×13-inch baking dish. Spread evenly.
  7. Make the panko crust: In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and parsley (if using). Stir with a fork until evenly coated. Sprinkle over the mac and cheese.
  8. Bake: Place dish on middle rack of preheated oven. Bake for 20-25 minutes, until edges are bubbling and top is golden brown. If panko browns too quickly, tent loosely with foil for the last 5 minutes.
  9. Let it rest: Allow dish to sit for 5-10 minutes before serving.

Notes

Shred your own cheese for the smoothest sauce. Use room temperature cream cheese to avoid lumps. Don’t overcook the pasta; it will continue cooking in the oven. Let the dish rest before serving to allow the sauce to set. For a spicier version, add cayenne or smoked paprika. Leftovers can be refrigerated for up to 4 days or frozen unbaked for up to 3 months.

Nutrition

Keywords: baked mac and cheese, four cheese mac, easy mac and cheese, creamy mac and cheese, panko crust mac and cheese, comfort food, baked pasta

Find it online: https://vexifood.com/easy-baked-four-cheese-mac-with-buttery-panko-crust/