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Macaroni and Cheese With Panko Breadcrumbs

11/20/2025
Cheese
Total time: 30 min
Prep time: 10 min
Cook time: 20 min
Servings: 10
Mac and cheese with breadcrumbs in a skillet.
Cheese Butter Milk

Macaroni and cheese is a dish that brings everyone to the table, from the youngest diners to adults craving comfort food. This mac and cheese with bread crumbs delivers mild, creamy flavors that please picky eaters, while the different types of cheeses—sharp cheddar, mozzarella, and a touch of Parmesan—add depth and richness for more experienced palates.

When baked in a skillet, the pasta absorbs the cheesy sauce perfectly, and topping it with panko breadcrumbs or a crunchy layer creates a golden, crispy exterior that contrasts with the smooth, indulgent interior. This baked mac and cheese with bread crumbs not only tastes decadent but also caramelizes evenly under the broiler for a satisfying bite every time.

Plus, it’s a recipe you can feel good about serving. It's an excellent source of protein, vitamin A, folate, calcium, and a good source of iron, this macaroni and cheese with panko breadcrumbs is as nourishing as it is comforting.

How To Make Macaroni and Cheese with Panko Breadcrumbs

To make mac and cheese with bread crumbs, start by cooking the pasta until tender and toasting the breadcrumbs in butter until golden. Next, prepare a creamy cheese sauce by whisking together butter, flour, mustard, and seasonings, then gradually adding milk until thickened. Stir in a blend of cheddar and mozzarella, reserving some for the topping. Combine the pasta with the sauce in a skillet, sprinkle with the remaining cheese and toasted panko, and broil until the breadcrumbs are crisp and golden for a baked mac and cheese with bread crumbs that’s creamy inside and crunchy on top.

Nutrition information
5 people made this

Ingredients:

  • 1 Pound Elbow Macaroni , (4 cups)
  • 1/2 Cup Panko Bread Crumbs , unseasoned
  • 1/4 Teaspoon Ground Cayenne Red Pepper , optional
  • 5 Tablespoons Unsalted Butter , divided
  • 1/4 Cup All Purpose Flour
  • 1 Teaspoon Ground Mustard
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • 4 Cups Lactose-Free Dairy Milk
  • 1/2 Teaspoon Hot Pepper Sauce , optional
  • 2 Cups Shredded Cheddar Cheese , mild
  • 2 Cups Shredded Mozzarella Cheese
See preparation

Directions:

  1. Cook macaroni according to package directions until tender, about 8 minutes. Drain.
  2. Meanwhile, mix breadcrumbs and cayenne pepper, if using, in a small bowl. Melt 1 tablespoon butter in a 10-inch cast iron skillet over medium-low heat. Add breadcrumbs. Toss until evenly coated and lightly browned, about 1 minute. Remove breadcrumbs to a plate; reserve.A person's hand whisking macaroni with hot water in a pot on an electrical stove.
  3. Heat the broiler. Melt the remaining 4 tablespoons butter in a medium saucepan. Whisk in flour, mustard, salt and black pepper. Cook and whisk over low heat until the roux thickens and bubbles for about 3 minutes.A measuring cup filled with milk being poured into the cooked pasta in a pot.
  4. Gradually add milk, whisking vigorously until smooth. Cook, stirring constantly, over medium heat until sauce thickens and bubbles for 1 minute. Whisk in pepper sauce, if using. Remove from heat.Two hands adding shredded cheddar cheese to the cooked pasta with milk.
  5. Mix Cheddar and mozzarella cheeses in a medium bowl; reserve 1 cup for topping. Add remaining cheese mixture to sauce. Stir with a spatula until the cheese melts and sauce is smooth.Two hands topping macaroni with shredded cheese in a skillet.
  6. Combine macaroni and cheese sauce in the cast iron skillet or a broiler-proof baking dish; mix well. Sprinkle with reserved cheese and toasted breadcrumbs. Broil 6 to 8 inches from the heat source until breadcrumbs are browned, about 1 minute. Watch carefully so that breadcrumbs do not burn.Two male hands carefully putting a dish of panko mac and cheese into the oven.

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