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Macaroni and cheese with bread crumbs on top

Creamy Baked Macaroni and Cheese

The creamiest baked mac and cheese ever! The crunchy panko topping goes perfect with this creamy pasta!
Course Side Dish
Cuisine American
Keyword pasta
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 398.22kcal


  • 8 ounces macaroni
  • 1 3/4 cup milk
  • 1/4 cup heavy cream
  • 4 tablespoons butter divided
  • 1/4 cup all-purpose flour
  • 4 ounces Gruyere shredded
  • 6 ounces sharp Cheddar shredded
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup Panko bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder


  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
  • Melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over low heat for 2 minutes.
  • Continue whisking and slowly pour in the milk and cream. Cook for another 2 minutes until thickened and smooth.
  • Remove from the heat and stir in the Gruyere, Cheddar, salt, pepper, and nutmeg.
  • Add the cooked macaroni and stir to coat.
  • Spread into a buttered 2 quart baking dish.
  • Melt the remaining 1 tablespoon of butter and mix it with the Panko, Parmesan cheese, and garlic powder.
  • Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are brown and crispy.


This recipe was lightly adapted from Ina Garten. 


Calories: 398.22kcal | Carbohydrates: 31.53g | Protein: 16.54g | Fat: 22.79g | Saturated Fat: 13.77g | Cholesterol: 69.05mg | Sodium: 1180.09mg | Potassium: 182.6mg | Fiber: 1.3g | Sugar: 4.03g | Vitamin A: 718.15IU | Calcium: 386.61mg | Iron: 0.99mg