Joan's on Third Macaroni and Cheese Recipe

Ultra-creamy and topped with crispy panko and herbs, this my favorite version of homemade mac and cheese.

Mac & Cheese

I find most homemade mac and cheese recipes to be a bit dry, so I developed this version to be ultra-creamy. The crispy panko and herb topping was inspired by the mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown. It absolutely makes the dish! This recipe serves four as a main dish and six as a side; if you'd like to double the recipe, bake it in a 9×13-inch baking dish and increase the cooking time to 30 to 35 minutes.

What you'll need to make mac and cheese

how to make mac & cheese

I use three different kinds of cheese in this recipe: Gruyère, extra-sharp Cheddar, and Parmigiano Reggiano. Using more than one type of cheese adds dimension to the dish. Be sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d'Origine Protégée) seal, which shows that the cheese is made according to strict government-mandated quality standards.

Similarly, it's important to use authentic Parmigiano Reggiano. You can always tell if it's the real deal by looking at the rind, which is embossed with the name over and over. (If the cheese is already grated, it should be labeled "Parmigiano Reggiano," not "Parmesan.")

I go the traditional route with the pasta and use macaroni, but any pasta that has lots of nooks and crannies will work nicely. Your goal is to use a shape that catches and holds onto as much of the cheesy sauce as possible.

How to make mac and cheese

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) how to make mac & cheese Drain well and rinse with cold water. Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour. Cook for 2 minutes, stirring with a whisk. how to make mac & cheese While whisking, add the milk. Bring to a boil, then reduce the heat to low and cook for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. how to make mac & cheese Add the cooked pasta. Stir to combine. Pour into the prepared baking dish and set aside. In a small sauté pan over medium heat, melt the remaining tablespoon of butter. how to make mac & cheese Add the panko. Cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. This step of browning the panko may seem unnecessary — you'd think it would brown in the oven — but I find it needs a head start on the stove to get really golden and crispy.

how to make mac & cheese Sprinkle the toasted panko over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown. Serve warm and enjoy. (Note: this recipe was originally posted on the blog in 2009 and updated in November of 2018. To download the original recipe, click here.) Mac & Cheese

Mac and Cheese

Ultra-creamy and topped with crispy panko and herbs, this my favorite version of homemade mac and cheese.

Ingredients

1/2 pound (8 ounces) macaroni, cavatappi or penne pasta
4 tablespoons unsalted butter, divided, plus more for greasing the pan
1/4 cup all purpose flour
2-1/2 cups whole milk
6 ounces Gruyere, grated (about 2 cups)
4 ounces extra sharp Cheddar, grated (about 1 cup)
1/4 cup plus 2 tablespoons finely shredded Parmigiano-Reggiano
1/2 teaspoon salt, plus more for the pasta water
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/2 cup panko bread crumbs
1/2 teaspoon herbes de Provence or dried thyme

Instructions

Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into the prepared baking dish and set aside.
In a small sauté pan over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.
Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.
Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you're ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.

Pair with

Nutrition Information

Per serving (4 servings)
Calories: 807
Fat: 45 g
Saturated fat: 26 g
Carbohydrates: 62 g
Sugar: 10 g
Fiber: 2 g
Protein: 38 g
Sodium: 760 mg
Cholesterol: 130 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Joan's on Third Macaroni and Cheese Recipe

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