This easy Baked Mac & Cheese that is topped with a crunchy panko-thyme topping is incredibly cheesy, creamy and the perfect comfort dish to make any day of the week. Also, the perfect side dish for Thanksgiving. This is my favorite adult mac and cheese – you can also elevate this dish by adding cooked lobster or crab meat.
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Cheesy and Creamy
Making a really good mac and cheese comes down to the cheese sauce. So, skip the pre-shredded cheese and splurge on some good quality cheese. Three cheeses you will need to make this:
- Sharp Cheddar
- Gruyere Cheese
- Parmesan
How to Make Baked Mac & Cheese
- Cook the pasta one minute before al dente, according to the package instructions.
- Toast the Panko Bread Crumbs in butter and thyme.
- Make the cheese sauce by combining butter and flour, then whisking the milk until the sauce thickens.
- Then, we add our spices to the sauce and mix.
- Time to add the shredded cheese, cream and mix well.
- Pour the al-dente pasta into the cheese sauce and mix.
- Pour half of the pasta into a oven safe dish.
- Then add a little bit of the cream and the remaining shredded cheese. Pour the remaining pasta and then add the remaining cream. Using a spoon, lightly stir the pasta to ensure cream is distributed evenly.
- Top the pasta with additional cheese ( optional) and then cover it with panko breadcrumbs. Bake for 18-25 minutes or until bread crumbs are nice and golden and the pasta is creamy and cheesy.
- Serve immediately.
Looking to Elevate your Mac & Cheese ? How about Lobster Mac & Cheese
If you are hosting a dinner party or looking to take your mac & cheese game to the next level, lobster mac & cheese is the way to go. To make it, you will follow this recipe as its and add 1 1/2 cups chopped cooked lobster meat plus more for garnish. You will fold the lobster meat in the mac & cheese and transfer to baking dish. Top with additional lobster meat and buttery panko bread crumbs. Bake until golden and ooey gooey. Garnish with chopped chives.
Serve immediately, enjoy!
Baked Mac & Cheese
Ingredients
- 14 ounces shell or elbow macaroni or any type of pasta shape
- 6 tablespoons unsalted butter
- 1/3 cup of all purpose flour
- 3 cups of milk
- 1 cup of heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cayenne powder
- 1 teaspoon garlic powder
- 1/3 cup Parmesan
- 1 cup of Gruyere cheese
- black pepper to taste
- salt to taste
- Pinch of nutmeg
- 1/4 tsp regular paprika or smoked paprika
Bread Crumbs
- 1 cup panko bread crumbs
- salt to taste
- 1 tbsp chopped thyme
- 4&1/2 tbsp unsalted butter
Instructions
- In a pan on low heat , melt the butter. Then add the panko, chopped thyme, salt and stir until panko gets light golden in color. Set aside to cool.
- Let’s make the cheese sauce! Preheat the oven to 375 F
- Cheese sauce:Start making the roux- In a pot on medium heat, melt the butter. Then add the flour and whisk for a couple minutes to cook off the flour flavor.
- Then slowly whisk in the milk. Continue to stir until it thickens. Now add the garlic powder , Dijon mustard, chili powder , paprika salt and black pepper ( to taste).
- Turn the heat off and add about 2 cups of the shredded cheese mix and stir. Then add another 1/2 cup of heavy cream. Taste and add additional seasoning to your liking.
- Cook the pasta one minute before al dente, according to the package instructions. Then drain the pasta and add it to the cheese sauce and mix.
- Pour half of the pasta into a oven safe dish. Then add a little bit of the cream and the remaining shredded cheese. Pour the remaining pasta and then add the remaining cream. Using a spoon, lightly stir the pasta to ensure cream is distributed evenly.
- Top the pasta with additional cheese ( optional) and then cover it with panko breadcrumbs. Bake for 18-25 minutes or until bread crumbs are nice and golden.
- Serve immediately. Enjoy!
This was hands down the best Mac and cheese I’ve ever made. Will definitely be adding lobster next time!