Baked Macaroni and Cheese

READY IN: 45mins
Recipe by Linda N

This is a combination of different recipes I have tried. =) If you can't find the panko crumbs, regular bread crumbs will do just fine.

Top Review by NorthwestGal

This was a big hit with the entire family, especially my kids. Everyone just loved it. The cheesy breadcrumb mixture on top added a different touch that made this a very special treat for my family. I followed the recipe rather specifically, and I missed where the cayenne pepper was to be added. So my version had no cayenne pepper in it (and it was good despite that mix-up). I will make this again, hopefully remembering to add cayenne next time! Made for 2009 Spring Pick-A-Chef.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. In a large pot of boiling, salted water cook the pasta for 6 minutes.
  3. While the pasta is cooking, in a separate pot melt the butter. Whisk in the flour and dry mustard and keep stirring for about 5 minutes. Slowly add the milk and keep stirring. Simmer for about 10 minutes. Put about 3/4 cup of sauce in a bowl and temper in the egg when it has cooled slightly. Add this mixture back to the sauce along with 2 1/2 cups of shredded cheddar cheese. Season with salt and pepper. Fold the macaroni into the mixture and pour into a 2 quart buttered casserole dish.
  4. Melt the remaining 2 tablespoons of butter in a small saucepan. Add the panko crumbs and remaining cheeses. Spread this mixture over the top of the macaroni and cheese.
  5. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.

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