A couple years ago I was on the hunt for a really great mac and cheese recipe. The first thing I did was do what most people do, search Google. It brought up a lot of recipes that touted “the best mac and cheese recipe ever” title. I didn’t know where to begin. All of them looked great and I couldn’t narrow the search results down far enough to the point where I wouldn’t be making and eating mac and cheese for weeks. I then surveyed my former coworkers. That’s where I was introduced to this beauty of a dish. After scanning the ingredients and seeing that it used 3 different cheese, crunchy panko breadcrumbs and penne pasta (my absolute fav!), I knew this would be a serious contender. My former coworker was right – this is by far the best mac and cheese I’ve ever had. I’ve made it three or four times since discovering, and it’s a big crowd pleaser. I’m confident you will feel the same way.
You will need:
6 tbsp unsalted butter, divided
3 slices bacon, diced
1 cup of finely chopped yellow onion
1 tsp red pepper flakes
2 garlic cloves, minced
3 tbsp all-purpose flour
3 cups whole milk
3 cups coarsely grated sharp cheddar cheese, divided
1 cup Parmesan cheese, grated
4 oz cream cheese
3/4 cup panko breadcrumbs
1/2 cup chopped fresh parsley
1 pound Penne
In a deep pot or skillet, melt 1 tbsp of butter over medium heat.
Place bacon in skillet and cook until crisp.
Remove from skillet with a slotted spoon and place on some paper towels.
Leave bacon grease in the pan (no more than 3 tbsp of grease – remove rest if you have more)
Add your onions and sauté until tender, about 5 minutes or so.
Next, add your red pepper flakes and garlic.
Saute for about 1 minute.
Next, melt 2 tbsp of butter.
Once the butter is melted, mix in your flour.
Your mixture should thicken slightly.
Slowly whisk in your whole milk.
Bring mixture up to a simmer.
Simmer until the mixture can coat the back of a spoon, about 5 minutes.
Ensure you stir frequently so your milk does not burn.
Remove the mixuture from heat and add 2-1/4 cups of your sharp cheddar cheese, all your Parmesan cheese and all the cream cheese.
Add your bacon back to your delicious cheese sauce.
How amazing does this look?!
Cover the sauce to keep warm and cook your pasta.
Cook penne in boiling salted water until very al dente.
Drain and add to your cheese sauce.
Mix well.
Place your penne and cheese into a greased 9 x 13 inch baking dish.
Top with your remaining sharp cheddar cheese.
In a non-stick pan, melt 3 tbsp of butter over medium heat.
Add your panko breadcrumbs and toast until golden brown, about 5 minutes.
Keep stirring, you don’t want your breadcrumbs to burn.
Remove from heat and add all your chopped parsley.
Stir well to incorporate.
Top your mac and cheese mixture with the panko parsley breadcrumbs.
Bake in a 375 degree fahrenheit oven for 30 minutes, or until the top is bubbly and golden brown.
Remove from oven and let it sit for 5 minutes before serving.
Cheesy, creamy and rich with the crunchy panko crumb top.
This recipe is so simple. Why would you ever do boxed mac and cheese again?
Enjoy!
Recipe adapted from: Lottie + Doof
- 6 tbsp unsalted butter, divided
- 3 slices bacon, diced
- 1 cup of finely chopped yellow onion
- 1 tsp red pepper flakes
- 2 garlic cloves, minced
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 3 cups coarsely grated sharp cheddar cheese, divided
- 1 cup Parmesan cheese, grated
- 4 oz cream cheese
- 3/4 cup panko breadcrumbs
- 1/2 cup chopped fresh parsley
- 1 pound Penne
- In a deep pot or skillet, melt 1 tbsp of butter over medium heat.
- Place bacon in skillet and cook until crisp.
- Remove from skillet with a slotted spoon and place on some paper towels. Leave bacon grease in the pan (no more than 3 tbsp of grease – remove rest if you have more).
- Add your onions and sauté until tender, about 5 minutes or so.
- Add your red pepper flakes and garlic. Saute for about 1 minute.
- Next, melt 2 tbsp of butter. Once the butter is melted, mix in your flour. Your mixture should thicken slightly.
- Slowly whisk in your whole milk. Bring mixture up to a simmer. Simmer until the mixture can coat the back of a spoon, about 5 minutes. Ensure you stir frequently so your milk does not burn.
- Remove the mixture from heat and add 2-1/4 cups of your sharp cheddar cheese, all your Parmesan cheese and all the cream cheese.
- Add your bacon back to your cheese sauce. Cover the sauce to keep warm and cook your pasta.
- Cook penne in boiling salted water until very al dente. Drain and add to your cheese sauce. Mix well.
- Place your penne and cheese into a greased 9 x 13 inch baking dish. Top with your remaining sharp cheddar cheese.
- In a non-stick pan, melt 3 tbsp of butter over medium heat. Add your panko breadcrumbs and toast until golden brown, about 5 minutes. Keep stirring, you don’t want your breadcrumbs to burn. Remove from heat and add all your chopped parsley. Stir well to incorporate.
- Top your mac and cheese mixture with the panko parsley breadcrumbs.
- Bake in a 375 degree Fahrenheit oven for 30 minutes, or until the top is bubbly and golden brown. Remove from oven and let it sit for 5 minutes before serving.
17 Comments on The Best Mac and Cheese
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Kate
February 11, 2013 at 1:36 PM (12 years ago)Wow, that is all i can say. I have spread the cheesy love to both Jaz and Steph 🙂
Claudia's Cookbook
February 13, 2013 at 3:27 AM (12 years ago)Thanks for sharing the love Kate! 🙂
Lori
February 13, 2013 at 1:27 PM (12 years ago)Bacon makes everything fabulous. Great looking Mac n cheese!
Claudia's Cookbook
February 14, 2013 at 1:46 AM (12 years ago)Thanks Lori!! Bacon does make everything so much better 🙂
Nghia Tran
February 21, 2013 at 4:24 AM (12 years ago)That looks so yummy! I love your blog!
Your biggest fan 🙂
Nghia
Tina
April 6, 2013 at 4:36 PM (12 years ago)I have been making Mac and Cheese for many years and today I decided to try this recipe. Wow, it was delicious. Best Mac and Cheese ever!!!!! Thanks for sharing this recipe.
Claudia's Cookbook
April 8, 2013 at 4:54 PM (12 years ago)So happy you liked the recipe Tina!! There are so many Mac and Cheese recipes out there but I love this one the best. Thanks for your comments!! 🙂
Sharon Pike
May 27, 2013 at 10:10 PM (11 years ago)It’s Memorial Day and the weather is aweful,so much for cold salads,I made this,it was a hit!
Claudia's Cookbook
June 1, 2013 at 3:02 AM (11 years ago)So glad you liked it Sharon! The weather here has been terrible too. Makes me want to cook comfort food 🙂
MiMi
December 31, 2013 at 5:54 AM (11 years ago)Making this now. Looked and tasted delicious as I prepared it. Can’t wait to share it with my family for New Years! 🙂
Claudia's Cookbook
January 2, 2014 at 2:51 PM (11 years ago)So happy you enjoyed the Mac and Cheese Mimi!! Thanks for sharing and Happy New Year to you and your family! 🙂
Nancy
March 7, 2015 at 2:31 PM (10 years ago)I made this without the bacon, using Alittle olive oil with the butter for the extra fat. It turned out great. I love the creaminess from adding the cream cheese, my go to mac and cheese recipe from now on, loved it!
Claudia's Cookbook
March 14, 2015 at 2:58 PM (10 years ago)Those are great modifications Nancy! Thanks for sharing and happy you like the recipe!
Marci Collins
March 13, 2016 at 10:55 AM (9 years ago)I just tried this recipe and it was wonderful! My go to dish from here on in. Thank you!
Claudia's Cookbook
March 13, 2016 at 11:33 PM (9 years ago)So happy you liked it, Marci!
Kate
November 16, 2020 at 9:52 AM (4 years ago)I’ve made this recipe multiple times, it’s my go-to mac and cheese! Can you make any part of this ahead of time (such as the cheese sauce) or make completely ahead of time and warm up in the oven? I’m just looking to cut down on how much I have to make in the kitchen at the same time for a large meal. Thanks!
Claudia's Cookbook
March 1, 2021 at 3:18 PM (4 years ago)Yay! You’re welcome 🙂