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Extreme close up of thick elbow macaroni smothered in a velvety and glossy white cheddar cheese sauce.

White Cheddar Mac and Cheese with Toasted Golden Panko

This gourmet White Cheddar Mac and Cheese features a velvety, glossy cheese sauce paired with a shatteringly crisp toasted panko crust. A sophisticated, easy-to-make comfort food classic perfect for any ceramic bowl presentation.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Course, Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 1 lb elbow macaroni 450g
  • 4 cups sharp white cheddar cheese 450g, freshly grated
  • 3 cups whole milk 710ml
  • 1/2 cup heavy cream 120ml
  • 1/2 cup unsalted butter 115g, divided
  • 1/4 cup all-purpose flour 30g
  • 1 tsp sea salt 6g
  • 1/2 tsp white pepper 1g
  • 1 cup panko breadcrumbs 60g
  • 2 tbsp fresh parsley 8g, finely chopped

Equipment

  • 1 Heavy-bottomed saucepan Used for making the cheese sauce.
  • 1 Balloon whisk Essential for a smooth roux.
  • 1 9x13 inch Baking Dish Or individual ceramic bowls.

Instructions
 

Prepare the Pasta and Topping
  1. Cook 1 lb (450g) macaroni in salted water until 2 minutes shy of al dente. Drain and set aside.
  2. Melt 1/4 cup (57g) butter in a skillet. Toss with 1 cup (60g) panko and toast until lightly golden.
Create the Cheese Sauce
  1. Melt 1/4 cup (57g) butter in a saucepan. Whisk in 1/4 cup (30g) flour for 2 minutes over medium heat.
  2. Slowly pour in 3 cups (710ml) milk and 1/2 cup (120ml) cream, whisking until thickened.
  3. Remove from heat. Fold in 4 cups (450g) white cheddar until glossy and smooth. Add salt and white pepper.
Bake and Finish
  1. Combine pasta and sauce. Transfer to a white ceramic bowl or dish. Top with buttered panko.
  2. Bake at 400°F (200°C) for 10-15 minutes until the crust is golden and sauce is bubbling.
  3. Sprinkle with 2 tbsp (8g) finely chopped fresh parsley before serving.

Notes

Always use fresh block cheese to avoid a grainy sauce.
Pre-toasting the panko in butter ensures a truly golden and crispy crust.
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