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Baked Mac and Cheese with Smoked Paprika and Garlicky Panko Topping Recipe

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4.2 from 39 reviews

This classic baked mac and cheese recipe delivers a creamy, cheesy pasta dish with a crispy garlicky panko topping. Made with a blend of sharp cheddar, Gruyère, and Parmesan cheeses, it’s rich and comforting, baked to bubbly perfection in the oven. Perfect as a hearty side or main dish for any occasion.

Ingredients

Pasta

  • 8 ounces elbow macaroni

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon Dijon mustard
  • 2 cups (8 ounces) freshly grated sharp cheddar cheese
  • 1 cup (4 ounces) freshly grated Gruyère cheese (or more cheddar)
  • 1/2 cup freshly grated Parmesan cheese

Topping

  • 1-2 tablespoons finely chopped fresh parsley
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter
  • 1 large clove garlic, minced
  • 1/4 teaspoon fine sea salt

Instructions

  1. Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the macaroni until just al dente according to package instructions. Drain and set aside.
  2. Make the roux: Heat a 10-inch oven-safe skillet (cast iron recommended) over medium heat. Add the butter and melt completely. Whisk in the flour and cook for 1–2 minutes, whisking constantly, until smooth and lightly golden.
  3. Build the sauce: Slowly whisk in the warmed milk until smooth. Add the garlic powder, salt, pepper, smoked paprika, and Dijon mustard. Continue cooking, whisking often, for 4–5 minutes, until the sauce thickens enough to coat the back of a spoon.
  4. Add the cheese: Remove the skillet from the heat. Stir in the cheddar, Gruyère, and Parmesan cheeses until fully melted and the sauce is smooth. Taste and adjust seasoning as needed.
  5. Stir in the pasta: Add the cooked macaroni directly to the skillet and stir until evenly coated in the cheese sauce.
  6. Make the garlicky panko topping: In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs, minced garlic, and salt. Cook, stirring frequently, for 2–3 minutes, until golden and fragrant. Remove from heat immediately to prevent burning.
  7. Top the mac and cheese: Sprinkle the toasted panko evenly over the macaroni in the skillet.
  8. Bake: Bake at 375°F (190°C) for 20–25 minutes, until bubbly around the edges. If the panko topping starts to darken too much, loosely cover with foil to prevent burning.
  9. Finish and serve: Remove from the oven and sprinkle with fresh chopped parsley. Serve warm and enjoy.

Notes

  • Use freshly grated cheese for the best melt and flavor.
  • If Gruyère is unavailable, substitute with extra sharp cheddar or another melting cheese.
  • Adjust the cheese blend to your preference for a sharper or milder taste.
  • Be careful not to burn the panko topping—watch closely during sautéing and baking.
  • Leftovers can be refrigerated and reheated; add a splash of milk when reheating to restore creaminess.

Find it online: https://justsosavory.com/baked-mac-and-cheese-with-smoked-paprika-and-garlicky-panko-topping-recipe/