Baked Homemade Mac and Cheese {with Panko}
This Baked Homemade Mac and Cheese {with Panko} is creamy, crunchy, cheesy, and the perfect comfort food for everyone in the family. This recipe is made easy without using a roux.
Baked Homemade Mac and Cheese {with Panko} is one of those make-ahead dishes that you’ll want to add to your quick meal planning menu.
There is nothing I love more than a make-ahead dish on those busy weekdays, like this easy mac and cheese. Here are some more family-friendly quick meals, Hamburger Helper, Spaghetti Sauce, and Hamburger Soup are some of our favorites.
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HOW TO MAKE THIS RECIPE
When it comes to making baked mac and cheese the layering of the ingredients is one of the key steps in this cheesy mac and cheese recipe.
- Macaroni Noodles: Macaroni noodles are a great noodle to use for this cheesy mac and cheese because the cheese wraps around the noodles.
- Onion: Sweet yellow onion adds a nice flavor and texture to this recipe.
- Black Pepper: This spice is used within the layers of this mac and cheese dish, because of the rich flavor that this black pepper adds.
- Spray Oil: This is used to make sure the ingredients don’t stick to the dish.
- Butter: Butter adds a creamy and rich texture to this already creamy dish.
- Milk or Evaporated Milk: Either fresh milk or evaporated milk both work great for adding more creaminess to this baked mac and cheese.
- Marble Cheese: Marble cheese is mild, and mixed with medium cheese creates a great balance between the two kinds of cheese.
- Medium Cheese: Medium cheese is sharp and rich, mixing this cheese with marble helps balance out the richness.
- Panko Crumbs: Panko crumbs add such a nice crunch to this dish, completing all the textures in this homemade mac and cheese.
STEP-BY-STEP INSTRUCTIONS
Here is how to make cheesy mac and cheese:
- Prepare noodles according to the directions on the packaging, season with salt, and cook until al dente.
- Preheat the oven to 350 F.
- Chop your onion and shred your cheese.
- Measure out your butter, milk, and panko crumbs, separately, and set aside.
- Once the noodles are cooked, strain off the water.
- Prepare a large rectangular baking dish by spraying it with oil.
- Add a thin layer of cooked noodles, followed by a thin layer of onion, followed by a thick layer of cheese, a ¼ of the panko measured out, ¼ of the milk measured out, garnish with black pepper, and repeat this step 3 more times.
- Top the final layer with chunks of butter, and all remaining ingredients (panko, milk, black pepper, and onion).
- Bake for 40 mins, covered. Remove the tin foil, and bake for additional 8-10 minutes until the cheese starts to brown.
- Remove from oven and let the casserole rest for 20 minutes before serving.
As mentioned above the layers are key. This mac and cheese recipe is layered not once, not twice, but 3-4 times before it is ready for the oven.
This baked macaroni and cheese casserole is made without using a roux, so it is easy to put together.
RECIPE VARIATIONS
Milk: you can use fresh milk or evaporated milk in this recipe. Both are equally delicious.
Cheese: I have also used old cheese for this mac and cheese recipe and it is also super tasty and adds a tang to the dish. If you like old cheese I recommend switching out the medium for old while still using the marble cheese.
Bread Crumbs: This dish can also be made without using bread crumbs. I personally like the added crunch from the bread crumbs in this homemade mac and cheese.
Shredded Cheese: If you want a good cheesy mac and cheese definitely shred your own cheese. While shredding your own cheese can be a pain, it is totally worth it. Pre-shredded store-bought just doesn’t taste the same or melt the same in this recipe.
Spices: You can add herbs and spices like garlic powder, dried chives or parsley, everyday seasoning, or seasonings of your choice. If you want to spice this gourmet mac and cheese up, add some red pepper flakes or even cayenne pepper.
STORAGE TIP
You can store any leftover mac and cheese in an airtight container for up to 3-4 days.
Make sure the mac and cheese casserole has been cooled completely before refrigerating.
You can reheat baked mac and cheese in the microwave or oven.
FREEZER INSTRUCTIONS
You can freeze leftover macaroni and cheese. Simply wait for the dish to cool completely once it is cooked. Cut the macaroni and cheese casserole into the portions you wish to freeze.
Wrap each portion in press-n- seal, tightly, and then add the frozen mac and cheese portions in a freezer-safe Ziploc bag and freeze.
I recommend allowing the frozen mac n cheese to thaw in the refrigerator overnight or thaw at room temp before reheating in either the microwave or oven.
HOW TO PREP AHEAD
You can prepare this homemade macaroni and cheese in advance to pop in the oven on a busy day. You can refrigerate for up to two days ahead of time.
I have done this a few times, to save time on a busy day, but still serve a nice hot meal. Make as directed, just do not bake. Cover with press-n-seal.
Also, take note that it will take longer to heat through if baking right out of the fridge. I recommend allowing the easy mac and cheese to warm to room temperature, about 45 minutes, before baking.
FAQ’S
Cheddar first and foremost. Medium or Old is the best. Parmesan and gruyere are also great choices as well.
Milk helps melt the cheese and makes this dish creamy.
Fresh milk is great. Evaporated milk also works well with this recipe too. I use both depending on what I have on hand.
RELATED RECIPES
Baked Homemade Mac and Cheese {with Panko}
Ingredients
- 1 454 g pkg cut macaroni noodles cooked
- 1 large yellow onion finely chopped
- 5 cups marble cheese shredded
- 4 cups medium cheese shredded
- ¾ cup panko crumbs
- 3 tbsp butter
- ⅓ cup milk or evaporated milk
- Black pepper to taste
- Salt to taste
- Spray oil
Instructions
- Prepare noodles according to the directions on the packaging, season with salt, and cook until al dente.
- Preheat the oven to 350 F.
- Chop your onion and shred your cheese.
- Measure out your butter, milk, and panko crumbs, separately, and set aside.
- Once the noodles are cooked, strain off the water.
- Prepare a large rectangular baking dish by spraying it with oil.
- Add a thin layer of cooked noodles, followed by a thin layer of onion, followed by a thick layer of cheese, a ¼ of the panko measured out, ¼ of the milk measured out, garnish with black pepper, and repeat this step 2 more times.
- Top the final layer with chunks of butter, and all remaining ingredients (panko, milk, black pepper, and onion).
- Bake for 40 mins, covered. Remove the tin foil, and bake for additional 8-10 minutes until the cheese starts to brown.
- Remove from oven and let the casserole rest for 20 minutes before serving.
I love the layers of cheese in this Macaroni and Cheese. We will definitely make this again! Thanks for sharing!
I’ve been eating this same recipe for as long as I can remember! It has been in my family for over 40 years!! Thank you!!!
My kids loved this. I used onion powder instead of onions. It was so tasty!
I love substituting 🙂 great choice and glad you all still enjoy it!!
My kids loved this recipe. Thank you.
yay 🙂 Welcome!!