Our Favorite Mac and Cheese

This crispy, gooey, creamy macaroni and cheese is the glorious result of fusing our favorite elements from a few of the top-rated baked macaroni and cheese recipes from our archives. It combines a golden brown panko and Parmesan topping with tender (not mushy!) pasta that’s enrobed in a richly flavored, lightly spiced cheese sauce. Here’s how we got there:

The best mac and cheese recipes used a combination of cheeses. We landed on extra-sharp cheddar (yellow or white cheddar are both fine) and Parmesan as our ultimate duo, but you can make adjustments. For a more robust flavor, swap some or all of the cheddar cheese for Gouda or Gruyère. Or use something milder (like mozzarella or Fontina) if you prefer your comfort food more demure. Swap the Parmesan cheese for funkier Pecorino or milkier Grana Padano. The one nonnegotiable is that you grate your cheese yourself—preshredded cheeses often contain anti-clumping agents that keep them from melting properly.

For the creamiest homemade mac and cheese, a béchamel is key (if you’re unfamiliar, start by learning how to make a roux). To avoid clumping and promote even melting, add in the cheese bit by bit (about a handful at a time), whisking after each addition. To cut through the richness, we call for dry mustard and white pepper, a traditional ingredient in white sauce with an earthier flavor than its more common counterpart; feel free to use freshly ground black pepper if you don't mind the specks. If you crave even more heat, add a few dashes of hot sauce or a smidge of cayenne.

Finally, the topping: Plain breadcrumbs just won’t cut it. And while fresh homemade breadcrumbs are an excellent choice, we found panko to be an easier choice that provided just as much crunch. Toasting them first in garlic, olive oil, and melted butter helps them retain that texture while adding a ton of flavor and keeps them from burning in the oven.