Name: Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 pound elbow macaroni or cavatappi; 1 quart milk; 8 tablespoons unsalted butter, divided; 1/2 cup all-purpose flour; 4 cups grated Gruyère cheese; 2 cups grated extra-sharp Cheddar cheese; 4-6 sprigs fresh thyme, leaves removed and stems discarded; Kosher salt (about 1 teaspoon plus more as needed); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon nutmeg; 1/2 cup panko bread crumbs, more if desired

Print Recipe· 3.9 from 12 reviews

If you’re craving a dish that wraps comfort, gooey cheesiness, and a delightful crunch all into one warm, satisfying bite, then you absolutely must try this Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe. It’s the kind of mac and cheese that feels like a warm hug after a long day, boasting a perfect balance between the rich, nutty flavor of Gruyère and the sharp bite of extra-sharp Cheddar. Paired with a golden, crispy panko topping, it creates a sensational texture contrast that will have you coming back for seconds, thirds, and maybe even fourths. This recipe turns classic mac and cheese into something truly special, comforting yet elegant enough for any occasion.

Ingredients You’ll Need

A blue pot filled with creamy white cheese sauce and pale yellow elbow macaroni pasta being stirred with a wooden spoon, showing a mix of smooth, thick sauce on one side and pasta on the other. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe lies in its simple yet thoughtfully selected ingredients. Each one plays a vital role: from creating the luscious sauce to adding that irresistible crunch on top, these ingredients come together to elevate a familiar favorite into a gourmet delight.

Elbow macaroni or cavatappi: The perfect pasta shape to trap the creamy cheese sauce in every bite.
Milk: Provides the creamy base for the sauce and helps melt the cheeses smoothly.
Unsalted butter: Essential for the roux and the crispy panko topping—adds richness and flavor.
All-purpose flour: Creates the roux that thickens the cheese sauce to that perfect silky consistency.
Gruyère cheese: Offers a nutty, sophisticated flavor that melts beautifully.
Extra-sharp Cheddar: Adds sharpness and depth, balancing the mildness of the Gruyère.
Fresh thyme leaves: Adds subtle herbal notes that brighten the cheese sauce without overpowering.
Kosher salt: Enhances all the flavors just right.
Freshly ground black pepper: Adds a hint of spice and complexity.
Nutmeg: A pinch brings warmth and rounds out the cheese sauce perfectly.
Panko bread crumbs: Creates that almost irresistible crispy, golden topping.

How to Make Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe

Step 1: Prep and Cook the Pasta

Start by preheating your oven to 375 degrees to get everything ready for baking later. Cook your elbow macaroni or cavatappi pasta in salted boiling water just until al dente. This way, your pasta will maintain a delightful bite after baking and soak up the creamy sauce without turning mushy. Once the pasta is perfectly cooked, drain it well and set it aside while you prepare the luscious cheese sauce.

Step 2: Warm the Milk

While the pasta cooks, heat your milk gently in a small saucepan until just simmering. Warming it ahead of time ensures it blends smoothly into the roux without cooling it down and causing lumps, making for a silkier cheese sauce. This subtle step might seem small, but it makes a big difference in the final texture of your mac and cheese.

Step 3: Make the Roux

In a large pot, melt six tablespoons of butter over low heat and whisk in the flour to create a roux—a thickening base for many creamy sauces. Cook this mixture for about two minutes until it’s golden brown and fragrant. This cooking step helps eliminate any raw flour taste while developing a beautiful nutty flavor that forms the backbone of your cheese sauce.

Step 4: Add Milk and Cheese

Slowly pour the warm, simmering milk into the roux, whisking continuously to avoid lumps. Let it cook just until the sauce thickens slightly, becoming smooth and velvety. Now comes the indulgent part: stir in the shredded Gruyère and extra-sharp Cheddar cheeses along with fresh thyme leaves, kosher salt, freshly ground black pepper, and a pinch of nutmeg. This blend of seasonings and herbs elevates the sauce with layers of flavor that complement the richness of the cheeses perfectly.

Step 5: Combine Pasta and Sauce

Carefully fold your cooked pasta into the rich cheese sauce, ensuring every morsel is coated evenly with that luscious mixture. Pour everything into a generously sized baking dish—around 3 to 4 quarts—to give your mac and cheese space to bubble and brown at the edges as it bakes.

Step 6: Prepare and Add the Panko Topping

Melt the remaining two tablespoons of butter in a skillet, then add the panko bread crumbs, tossing until each crumb is coated and slightly toasted. This buttered panko topping is what will give your dish that crave-worthy crunchy finish. Sprinkle it evenly over the top of your mac and cheese before sliding the dish into the oven.

Step 7: Bake to Perfection

Bake your Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe in the preheated oven for 30 to 35 minutes. You’ll know it’s ready when the sauce is bubbly and the top has turned a gorgeous golden brown with a crunchy crust. This combination of creamy sauce and crisp topping is pure comfort food heaven.

How to Serve Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe

The dish shows a white plate filled with creamy macaroni covered in a smooth, rich light orange cheese sauce. On top, there are crispy golden brown breadcrumb bits scattered unevenly, adding texture. Green chopped chives are sprinkled across the macaroni and breadcrumbs, giving small bursts of color. A silver fork rests on the plate, partially dipped into the macaroni near the bottom right. The plate is placed on a white marbled surface with a small bowl of red chili flakes seen faintly in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To add a fresh pop of color and flavor, sprinkle fresh herbs like chopped parsley or thyme leaves right before serving. A light dusting of smoked paprika or a few thin slices of green onion can also add visual appeal and a new dimension of flavor without overshadowing the dish’s creamy richness.

Side Dishes

This mac and cheese is quite the star, but pairing it with crisp, refreshing sides like a simple green salad with lemon vinaigrette or roasted vegetables balances out the richness perfectly. For a heartier meal, consider serving alongside garlic bread or sautéed greens like kale or spinach.

Creative Ways to Present

Think outside the box and serve this mac and cheese in individual ramekins or mini cast-iron skillets for personal portions with irresistibly crispy edges. You can even turn leftovers into mac and cheese bites, breaded and fried for a playful appetizer or snack that keeps the creamy love going strong.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, no worries! Store the mac and cheese in an airtight container in the refrigerator for up to three days. The creamy sauce might firm up a bit after chilling, but it reheats beautifully with some gentle care.

Freezing

This dish also freezes well for up to two months. For best results, cool it completely, then freeze in a freezer-safe container. To preserve the crispy panko topping, you might want to freeze it separately and add fresh crumbs when reheating.

Reheating

Reheat your mac and cheese in the oven at 350 degrees for about 20 minutes, covering loosely with foil to prevent drying out. If frozen, thaw overnight in the fridge first. You can sprinkle extra panko and a few knobs of butter on top before reheating to revive that crispy top and creamy interior bliss.

FAQs

Can I use other types of cheese in this Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe?

Absolutely! While Gruyère and extra-sharp Cheddar are the stars here, feel free to experiment with cheeses like fontina, Monterey Jack, or even a bit of Parmesan to tweak the flavor profile. Just make sure the cheeses melt well.

Is it necessary to use panko bread crumbs for the topping?

Panko is preferred because it creates that light, crunchy topping that contrasts beautifully with the creamy pasta. You can substitute with regular bread crumbs, but the texture might be a bit denser.

Can I make this recipe gluten-free?

Yes! Use gluten-free pasta and swap the all-purpose flour for a gluten-free blend or cornstarch to make the roux. Also, check that your panko bread crumbs are gluten-free or replace them with crushed gluten-free crackers or nuts.

How do I keep my mac and cheese from being too watery?

Cooking the roux properly and allowing the milk to thicken before adding cheese helps prevent a watery sauce. Also, draining pasta thoroughly and baking the dish uncovered allows excess moisture to evaporate for a perfect creamy but firm texture.

What’s the best way to get a crispy panko topping without burning it?

Coating panko crumbs in melted butter before sprinkling helps them brown evenly. Baking at 375 degrees for 30-35 minutes usually produces a golden crust without burning, but you can broil for the last minute or two if you want extra crunch—just watch closely!

Final Thoughts

There’s something undeniably comforting about settling down with a bowl of homemade mac and cheese, especially when it’s as wonderfully creamy and flavorful as this Creamy Gruyère and Cheddar Mac and Cheese with Panko Topping Recipe. Whether you’re cooking for family, friends, or just treating yourself, this dish promises to deliver warmth, joy, and that unbeatable crispy topping. Give it a try—you might just discover your new favorite way to enjoy mac and cheese forever!