This panko mac and cheese is Chef John's easy-to-make, old-fashioned casserole with a crisp, buttery breadcrumb topping and a gooey, cheesy center.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
695 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
Step 3
Bake in the preheated oven until top is golden brown, about 20 minutes.
Step 4
Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer.
Step 5
Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes.
Step 6
Turn heat off, then add 2 1/4 cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard.
Step 7
Transfer macaroni into a casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce.
Step 8
Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl. Sprinkle mixture over macaroni and cheese. Sprinkle remaining 3/4 cup Cheddar cheese on top.