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Best Homemade Four-Cheese Mac and Cheese with Panko

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This kid-approved baked four-cheese mac and cheese with panko crust is creamy, cheesy, and topped with a buttery, crunchy crust. It’s the perfect comfort food for busy weeknights or special dinners.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • Salt for pasta water
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk, warmed
  • 1 cup (240ml) heavy cream, warmed
  • 1 1/2 cups (170g) sharp cheddar cheese, shredded
  • 1 cup (115g) mozzarella cheese, shredded
  • 3/4 cup (75g) Gruyère cheese, shredded
  • 4 ounces (113g) cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 1 cup (60g) panko breadcrumbs
  • 3 tablespoons (42g) unsalted butter, melted
  • 1/4 cup (25g) Parmesan cheese, grated
  • 1/4 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente (about 7-8 minutes). Drain, do not rinse.
  3. In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden and nutty.
  4. Slowly whisk in warm milk and heavy cream. Continue whisking until thickened, about 3-4 minutes. Reduce heat to low.
  5. Add shredded cheddar, mozzarella, Gruyère, and cream cheese. Stir until melted and smooth, about 2-3 minutes. Stir in garlic powder, onion powder, smoked paprika, Dijon mustard, salt, and pepper.
  6. Pour drained pasta into the cheese sauce and stir gently to coat. Transfer to the prepared baking dish and spread evenly.
  7. In a small bowl, combine panko breadcrumbs, melted butter, Parmesan, garlic powder, and a pinch of salt. Mix until crumbs are evenly coated. Sprinkle over the mac and cheese.
  8. Bake for 20-25 minutes until bubbly and golden. For extra crispiness, broil for 1-2 minutes at the end. Let rest for 5-10 minutes before serving.

Notes

Shred your own cheese for a smoother sauce. Warm the milk and cream before adding to the roux to prevent lumps. Do not skip the Dijon mustard—it enhances the cheese flavor. Let the dish rest for 5-10 minutes after baking to allow the sauce to set.

Nutrition

Keywords: mac and cheese, baked mac and cheese, four-cheese, panko crust, comfort food, kid-friendly, easy dinner

Find it online: https://junomeals.com/best-homemade-four-cheese-mac-and-cheese-with-panko/