Crispy, Creamy Mac & Cheese
What could I possibly say to convince you to try this mac and cheese recipe? I mean, it’s mac and cheese—does it really need a hard sell? But there’s something about a warm, creamy bowl of homemade mac and cheese, especially as the weather cools. My Crispy, Creamy Mac & Cheese is the ultimate comfort food, and it’s about to become your new go-to. The blend of Gruyère, cheddar, and Parmesan creates a velvety sauce that coats every noodle in cheesy goodness, while the crispy, golden panko topping adds an irresistible crunch. To top it off, fresh thyme and a touch of cayenne give it just the right amount of depth and warmth. Whether you’re making it for a cozy night in or serving it up at a family gathering, this recipe is guaranteed to please and beat any old boxed powder version.
Grate ideas for the perfect mac & cheese
If you like your mac and cheese with a little extra kick, don’t hesitate to bump up the cayenne pepper or swap out the cheddar for a spicy gouda or jalapeño Monterey Jack. And don’t be afraid to play around with other cheeses—add some fontina for extra meltiness or a sharp blue cheese for a bold twist.
If you have an oven with a broiler, you can get that perfect crunchy panko topping by broiling it. Simply mix the panko with a little extra Parmesan, spread the creamy mac and cheese in a serving dish, sprinkle it evenly with the panko mixture, and broil until golden and crispy!
You can make this ahead if you like, but keep in mind that the noodles will continue to absorb the sauce as they sit. I tend to undercook my noodles a bit and reheat the noodles with a splash of extra milk and butter to keep it nice and creamy. Be sure to store the panko topping separately so it stays crispy!
Crispy, Creamy Mac & Cheese
The staple food of childhood, the go-to item on a thanksgiving table, and the comfort food of all comfort foods, this Crispy, Creamy Mac & Cheese is a favorite around here. The velvety sauce made from Gruyère, cheddar, and Parmesan topped with a golden, crunchy panko topping beats any boxed version and is sure to become your new go-to Mac & Cheese recipe.
Ingredients
- 6 tablespoon unsalted butter
- ½ cup panko breadcrumbs
- 1 pound dried elbow macaroni
- ⅓ cup flour
- 3 cups whole milk
- 2 cups shredded gruyere
- 1 cup shredded sharp cheddar
- 1 cup fresh shredded Parmesan Sarvecchio
- 2 teaspoon thyme leaves, removed from stem
- ¼ teaspoon cayenne
- Fresh cracked black pepper
- Kosher salt
Instructions
- Bring a large pot of heavily salted water to a boil.
- While waiting for the water to boil, melt 2 tablespoons of butter in a large skillet. Add ½ cup of panko breadcrumbs, ¼ teaspoon salt, and a few cracks of fresh black pepper. Cook until the bread crumbs are golden brown, stirring and tossing them constantly to avoid burning, about 5 minutes. Remove from the heat and set aside. Wipe the skillet clean—you’ll use it for the sauce.
- Once the water reaches a rolling boil, add 1 pound of dried elbow macaroni and cook about 2 minutes less than the package instructions. Reserve ½ cup of the pasta water, then drain the noodles and set aside until sauce is ready.
- While the pasta boils, melt the remaining 4 tablespoons of butter over medium heat in the same skillet. Sprinkle in ⅓ cup of flour and cook until it begins to gently bubble.
- Slowly whisk in 3 cups of whole milk and continuously whisk for about 7 minutes until it is a little bubbly and the sauce has thickened.
- Reduce the heat to low and gently whisk in 2 cups of Gruyère, 1 cup of cheddar, and 1 cup of Parmesan cheese until the sauce is smooth and the cheese is fully incorporated.
- Add 1 teaspoon of fresh thyme leaves, ½ teaspoon of fresh cracked black pepper, and ¼ teaspoon of cayenne (or ½ teaspoon if you’re feeling spicy). Stir to incorporate and taste for salt and pepper.
- Gently stir the cooked pasta into the cheese sauce, adding a little of the reserved pasta water at a time until everything is well-coated in that creamy sauce.
- Plate in individual bowls or in a large serving dish and sprinkle evenly with the panko breadcrumbs and the remaining thyme leaves.
