This baked mac and cheese is rich, creamy, and deeply savory, with a cheese blend that goes beyond the usual cheddar-only version. Alpine-style Swiss and Gruyère bring a nutty, slightly elevated flavor, while cheddar, Gouda, Asiago, and Parmesan keep it firmly in comfort-food territory. A buttery garlic-panko topping adds crunch, and a little paprika rounds out the sauce with warmth without overpowering the cheese.
Pasta
| Pasta | 1/2–1 lb |
| Salted water | For boiling |
Cheese Sauce
| Butter | 1/2 cup |
| Flour | 1/2 cup |
| Half-and-half | 2 1/2 cups |
| Milk | 1 1/2 cups |
| Salt | 1/2 tbsp |
| Black pepper | 1/2 tsp |
| Paprika | 1/4 tsp |
Cheese Blend
| Alpine Blend shredded cheese | 1 8-oz bag |
| Chef’s Blend shredded cheese | 1 8-oz bag |
| Medium or sharp cheddar, shredded | About 2 cups |
| Parmesan, freshly grated or shredded | For topping |
| Green onions, sliced | Optional, for topping |
Panko Topping
| Panko breadcrumbs | 3/4 cup |
| Butter, melted | 2 tbsp |
| Parmesan | 1/4 cup |
| Garlic powder | 1/2 tsp |
| Salt | Pinch |
Instructions
- Preheat oven to 325°F. Grease a baking dish and set aside.
- Cook the pasta in salted water until just shy of al dente. Drain and set aside.
- In a large saucepan or Dutch oven over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, whisking constantly, until smooth.
- Slowly whisk in the half-and-half and milk until the sauce is smooth. Add salt, black pepper, and paprika.
- Continue cooking, stirring often, until the sauce thickens slightly.
- Reduce heat to low. Add about half of the shredded cheese blend and stir until melted. Add the remaining cheese and continue stirring until smooth and creamy.
- Fold the cooked pasta into the cheese sauce until fully coated.
- Spoon half of the mac and cheese into the prepared baking dish. Add an extra layer of shredded cheese, then top with the remaining mac and cheese.
- Top with freshly grated Parmesan and sliced green onions, if using.
- In a small bowl, mix panko breadcrumbs, melted butter, Parmesan, garlic powder, and a pinch of salt.
- Sprinkle the panko topping evenly over the mac and cheese.
- Bake uncovered for 20–30 minutes, until bubbly and lightly golden on top.
- For a crispier topping, broil briefly at the end, watching carefully so it does not burn.
- Let rest for 5–10 minutes before serving.
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