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Mac and Cheese Recipe

Mac and Cheese with Crunchy Panko Topping

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 2 cups 240g elbow macaroni (or gluten-free version)
  • 4 tbsp 57g unsalted butter (or dairy-free butter)
  • 3 tbsp 25g all-purpose flour (or gluten-free flour)
  • 2 cups 480ml whole milk (or almond/coconut milk)
  • 1 cup 240ml heavy cream (or coconut cream)
  • 2 cups 200g shredded sharp white cheddar
  • 1 cup 100g shredded Gruyere
  • 1/2 cup 50g shredded mozzarella (optional)
  • 1 cup 60g panko breadcrumbs (or gluten-free version)
  • 2 tbsp 28g melted butter (or dairy-free)
  • Salt and pepper to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder optional
  • 1/4 cup 25g Parmesan cheese (optional)

Instructions
 

  • Cook the Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
  • Make the Sauce: Melt butter, add flour, and whisk to make a roux. Gradually add milk and cream, whisking until thick. Add sharp white cheddar, Gruyere, and mozzarella. Stir until melted.
  • Combine: Stir in cooked macaroni and mix until coated.
  • Panko Topping: Mix panko, melted butter, and Parmesan (if using). Spread on top.
  • Bake: Bake at 350°F (175°C) for 20–25 minutes until golden and bubbly. Optional: Broil for 2 minutes for extra crunch.