Baked Mac and Cheese with Panko Breadcrumb Topping

This is the BEST Mac and Cheese! This Baked Mac and Cheese has a super cheesy creamy sauce, cavatappi pasta, and is topped with a crispy panko topping.

I know that many of you will check out this Mac n Cheese recipe and think that it would make the perfect side dish! And, I agree. But, I have to say that this creamy baked mac is substantial enough to be the main dish, too! It’s the ultimate comfort food.

For this easy recipe, I used cavatappi pasta! I love the corkscrew pasta shape because it does such a good job holding in the cheesy sauce. I truly think it’s the best pasta for the job. Every bite is perfection! 

The cheese sauce for this homemade baked macaroni is based on a bechamel sauce. And of course, we add plenty of seasonings and cheese! I recommend the types of cheese to add to this creamy mac below! Gruyere mac? Gouda mac? Yep, you can totally make them with this recipe! We also work in bacon and onion to take it to the next level! 

Substitution Ideas: 

This easy baked macaroni has a lot of available substitutions! The best baked mac is the one you have the ingredients for already. Here are a few suggestions! 

• You can use pre-shredded cheese, or shred your own cheese.
• Feel free to substitute different cheeses! I love working in a bit of aged Parmesan cheese. Mozzarella cheese, sharp white cheddar cheese, pepper jack, extra-sharp cheddar and gruyere cheese are also wonderful substitutions. There are so many different kinds of cheese that would work! 
• Feel free to substitute elbow pasta (macaroni pasta) for the cavatappi pasta. Or, use your favorite pasta shape! 
• Instead of panko, you can use regular breadcrumbs! 
• Instead of the whole grain mustard, try Dijon mustard or 1/2 teaspoon of mustard powder. 

Serving Suggestions:

This homemade macaroni is a wonderful side dish for your next barbecue! Serve it with The Best Barbecued Pork Steaks or these Crispy Grilled Chicken Quarters with Apricot BBQ Sauce!

Or, serve it as the main dish with sliced chicken breast or salmon mixed in.

Storing Leftovers: 

Stove leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. You may want to add a splash of cold water before reheating to help the sauce loosen up!

I like to reheat in the oven covered with aluminum foil when possible! 

Baked Mac and Cheese with Panko Breadcrumb Topping

This is the BEST Mac and Cheese! This Baked Mac and Cheese has a super cheesy creamy sauce, cavatappi pasta, and is topped with a crispy panko topping.

4.96 from 63 votes

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Course: Side Dish

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Calories: 640kcal

Author: Michelle Goth

Ingredients

• 1 pound cavatappi pasta dry
• ½ pound bacon diced
• 1 onion finely diced

FOR THE CHEESE SAUCE:

• 5 tablespoons butter unsalted
• 5 tablespoons flour
• 1-½ teaspoons whole grain mustard
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper
• 2 cups whole milk
• 2 cups chicken stock
• 4 ounces Monterrey Jack cheese shredded
• 4 ounces sharp cheddar cheese shredded
• ½ teaspoon salt
• ¼ teaspoon black pepper
• optional a dash of hot sauce
• FOR THE TOPPING
• 2 cups Panko breadcrumbs
• ¼ cup butter unsalted, melted

Instructions

• Cook pasta in a large pot of salted water according to the package instructions until al dente, drain.
• In a large skillet or large saucepan, add bacon and cook over medium-high heat for 3-5 minutes. Remove from pan and place in bowl, leaving bacon grease in skillet.
• Add onions to skillet and sauté in the bacon grease for about 5 minutes, stirring frequently. Remove and add to bowl with bacon to rest.
• Make the cheese sauce. Melt butter in the same skillet or pan you used to sauté the bacon and onions over medium heat. Add flour, mustard, garlic powder and cayenne. Stir for 1-2 minutes until mixture thickens into a paste.
• Slowly add in milk and chicken stock. Bring to a hard simmer, stirring constantly. Reduce the heat to low, allow to cook for 5 minutes until mixture is reduced into a smooth sauce thick enough to coat the back of a spoon.
• Remove from heat or adjust to low heat, and stir in cheese, salt and pepper. Stir until cheese is melted and well combined. Add cooked pasta, bacon and onions, stir to coat.
• Transfer the pasta mixture to a greased 9×13'' baking dish. Combine panko bread crumbs and melted butter in a small bowl. Add the buttery panko topping to the top of the casserole.
• Set oven to broil. Place casserole dish in oven and broil for 2-3 minutes, until the bread crumbs are well toasted and the top of the mac and cheese has formed a golden brown light crust.
• Cool slightly before serving.

Nutrition

Serving: 8 | Calories: 640kcal | Carbohydrates: 50g | Protein: 28g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 15g | Cholesterol: 97mg | Sodium: 1124mg | Fiber: 3g | Sugar: 7g

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