SaveBaked Mac and Cheese
Three-cheese bechamel, elbow macaroni, and a crispy panko-parmesan crust. Creamy underneath, crunchy on top. This is the one.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $12.00 · $1.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter (plus 2 tbsp for topping)
- 1/4 cup all-purpose flour
- 3 cup whole milk (warmed)
- 2 cup sharp cheddar cheese (shredded)
- 1 cup Gruyere cheese (shredded)
- 4 oz cream cheese (cubed)
- 1 tsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1/8 tsp nutmeg (freshly grated)
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp white wine vinegar
- 3/4 cup panko breadcrumbs
- 1/4 cup parmesan cheese (grated)
Instructions
- 1
Cook macaroni in heavily salted water until 1 minute short of al dente. Drain and set aside.
- 2
Melt 4 tbsp butter in a large saucepan over medium heat. Add flour and whisk constantly for 2 minutes to make a blonde roux. It should smell nutty, not raw.
This roux is the foundation. Cook it fully or your sauce will taste like raw flour.
- 3
Slowly pour in warm milk, whisking constantly to prevent lumps. Cook 5-6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
Warm milk prevents the roux from seizing. Cold milk causes lumps.
- 4
Remove from heat. Stir in cheddar, Gruyere, and cream cheese until completely melted and smooth. Add Dijon mustard, cayenne, nutmeg, white wine vinegar, salt, and pepper. Fold in the macaroni.
Restaurant secret: The Dijon and vinegar add tang that prevents the sauce from tasting one-note. You won't taste mustard, just complexity.
- 5
Preheat oven to 375°F. Pour into a buttered 9x13 baking dish. Melt remaining 2 tbsp butter, toss with panko and parmesan. Scatter over the top.
- 6
Bake 25-30 minutes until bubbling at the edges and the panko topping is deep golden brown. Let rest 5 minutes before serving.
Broil the last 2 minutes if the top isn't brown enough. Watch it closely.
Pairs With
Oaked California Chardonnay
Buttery wine for a buttery dish. The oak adds warm vanilla notes
German-style wheat beer
Banana and clove notes cut through the rich cheese
Fresh pressed apple cider
The tart sweetness of apple balances the rich cheese perfectly
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Outlaw country, Southern rock, and blues. Turn it up, crack a beer, fire up the grill.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Shred your own cheese from blocks. Pre-shredded has anti-caking agents that prevent smooth melting.
- •Three cheeses is the sweet spot: sharp cheddar for flavor, Gruyere for nuttiness, cream cheese for body.
- •Restaurant secret: A touch of nutmeg is the classic French bechamel secret. Just a whisper.
Substitutions
- Gruyere → fontina or aged Swiss
- cream cheese → extra cheddar
- panko breadcrumbs → crushed Ritz crackers (even better)
Leftovers
Refrigerate up to 4 days. Reheat in the oven at 350°F with a splash of milk to restore creaminess.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
