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Wholesome Baked Mac and Cheese: Easy Crispy Panko Recipe

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This creamy, indulgent baked mac and cheese features a secret ingredient—blended cottage cheese—for extra protein and a subtle tang. Topped with a crispy panko crust, it’s a comforting, wholesome meal perfect for any occasion.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni (or any short pasta like cavatappi or shells)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup small-curd cottage cheese, at room temperature
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere or Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Pinch of salt and pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Bring a large pot of generously salted water to a rolling boil. Cook the elbow macaroni according to package directions, but for 1-2 minutes less than al dente. Drain well and set aside (do not rinse).
  3. While the pasta cooks, add the cottage cheese to a blender or food processor and blitz until completely smooth (about 30 seconds). Set aside.
  4. In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking constantly, until the mixture smells nutty but has not browned.
  5. Slowly pour in the warm milk and broth, whisking constantly to prevent lumps. Continue whisking until the mixture thickens and comes to a gentle simmer (about 3-5 minutes).
  6. Reduce heat to low. Add the blended cottage cheese, shredded cheddar, and shredded Gruyere. Stir gently until all cheese is melted and the sauce is smooth. Stir in Dijon mustard, 1/2 teaspoon garlic powder, smoked paprika, and salt and pepper to taste.
  7. Add the drained pasta to the cheese sauce and stir until every piece is evenly coated.
  8. Pour the mac and cheese mixture into the prepared baking dish and spread into an even layer.
  9. In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, grated Parmesan, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Mix with a fork until evenly moistened.
  10. Sprinkle the panko mixture evenly over the mac and cheese. Bake for 20-25 minutes, until the top is golden brown and crispy and the sauce is bubbly around the edges. Let rest for 5-10 minutes before serving.

Notes

For best results, grate cheese from a block to avoid anti-caking agents. Warm the milk before adding to the roux to prevent lumps. Let the dish rest for 5-10 minutes after baking to allow the sauce to set. To make ahead, assemble the dish (including topping) and refrigerate for up to 1 day; add 10-15 minutes to baking time. For extra crispy topping, broil for the last 1-2 minutes.

Nutrition

Keywords: baked mac and cheese, crispy panko mac and cheese, wholesome mac and cheese, easy mac and cheese recipe, cottage cheese mac and cheese, comfort food, family dinner

Find it online: https://dahliadishes.com/wholesome-baked-mac-and-cheese-easy-crispy-panko-recipe/