Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes Chef John's Macaroni and Cheese 4.4 (1,736) 1,284 Reviews 294 Photos This panko mac and cheese is an easy-to-make, old-school recipe with a perfectly crispy crust. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 18, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 294 294 294 294 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 6 Yield: 1 (8x8-inch) casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 (16 ounce) package elbow macaroni ¼ cup butter ¼ cup all-purpose flour ¼ teaspoon dried thyme ¼ teaspoon cayenne pepper ⅛ teaspoon white pepper 3 cups milk 1 teaspoon salt ¼ teaspoon Worcestershire sauce 1 pinch ground nutmeg 3 cups shredded sharp Cheddar cheese, divided 1 teaspoon Dijon mustard ½ cup panko bread crumbs 1 tablespoon butter, melted Directions Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Melt 1/4 cup butter in a large saucepan over medium heat. When butter starts to foam and bubble, stir in flour; cook on medium heat until flour begins to turn pale yellow, 3 to 4 minutes. Dotdash Meredith Food Studios Add thyme, cayenne, and white pepper; cook and stir another minute, then whisk in 1 cup milk until smooth. Pour in remaining milk and whisk again. Bring sauce just to a simmer. Stir in salt, Worcestershire sauce, and nutmeg. Simmer, whisking often, on medium-low heat until thickened, about 8 minutes. Turn heat off, then add 2 1/4 cups Cheddar cheese; stir until melted and combined. Mix in Dijon mustard. Dotdash Meredith Food Studios Transfer macaroni into a 8x8-inch casserole dish, then pour in cheese sauce; stir to thoroughly combine pasta with sauce. Mix together panko bread crumbs and 1 tablespoon melted butter in a small bowl. Sprinkle mixture over macaroni and cheese. Sprinkle remaining 3/4 cup Cheddar cheese on top. Dotdash Meredith Food Studios Bake in the preheated oven until top is golden brown, about 20 minutes. Dotdash Meredith Food Studios I Made It Print 3,608 home cooks made it! Nutrition Facts (per serving) 695 Calories 32g Fat 73g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 695 % Daily Value * Total Fat 32g 41% Saturated Fat 20g 100% Cholesterol 95mg 32% Sodium 928mg 40% Total Carbohydrate 73g 26% Dietary Fiber 3g 9% Total Sugars 8g Protein 29g 59% Vitamin C 0mg 0% Calcium 572mg 44% Iron 3mg 18% Potassium 418mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.