This holiday baked mac and cheese stays creamy beneath a crisp buttery panko topping. Undercooked cavatappi, evaporated milk and cheese added off the heat help prevent a dry casserole or grainy sauce.
Cook the pasta two minutes shy of al dente, make a smooth milk-and-evaporated-milk sauce, remove it from the heat before melting in the cheese, and bake only until the edges bubble. A short bake preserves the creamy center.
Great baked mac and cheese needs two opposite textures: a saucy, creamy center and a crisp golden top. This version uses undercooked pasta, evaporated milk and a three-cheese blend so the casserole stays fluid beneath its toasted panko crust.
How to keep the sauce smooth
Whisk the milk into the roux gradually, then remove the pan from direct heat before adding finely grated cheese in batches. That limits the high heat that can tighten cheese proteins and turn a smooth sauce grainy.
Build it for a holiday table
Keep the mixture looser than the desired final texture and bake only until the edges bubble. For make-ahead service, refrigerate the panko separately, add a little reserved pasta water to the sauce and reheat the covered casserole to 165°F before crisping the top.
Editorial image note: The finished-dish visual on this page was created with generative AI and is not documentary cook-test evidence.
Why you’ll love this recipe
Three cheeses balance sharp flavor, smooth melting and nutty depth.
Evaporated milk helps the sauce remain creamy after baking.
The pasta is deliberately undercooked so it does not become soft in the oven.
Toasted panko adds crunch without requiring a long bake.
The casserole can be assembled one day ahead.
Ingredients
Check off each ingredient as you get it ready.
Ingredient notes
Grate cheese from a block because anti-caking starches on pre-shredded cheese can make the sauce less smooth. Monterey Jack melts easily, cheddar supplies familiar flavor and Gruyère adds nutty depth. Cavatappi holds sauce inside its curves and stays sturdy through baking.
How to make it
Heat the oven to 375°F. Butter a 9×13-inch or 3-quart baking dish.
Bring a large pot of water to a boil and add 1 tablespoon kosher salt. Cook the pasta for 2 minutes less than the package’s al dente time. Reserve 1 cup pasta water, then drain without rinsing.
Stir the panko, 3 tablespoons melted butter, smoked paprika and Parmesan in a small bowl until evenly coated. Set aside.
Melt 4 tablespoons butter in a heavy saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, until smooth and lightly foaming but not browned.
Slowly whisk in the whole milk, then the evaporated milk. Add Dijon, garlic powder, smoked paprika, pepper and salt. Cook over medium heat, whisking often, for 5–7 minutes, until the sauce lightly coats a spoon. Do not boil hard.
Remove the saucepan from the heat. Add cheddar, Monterey Jack and Gruyère in three additions, stirring until each is mostly melted before adding the next. Taste and adjust seasoning.
Fold the drained pasta into the sauce. If the mixture looks tight rather than loose and flowing, add reserved pasta water 2 tablespoons at a time.
Transfer to the prepared dish and scatter the panko topping over the surface.
Bake for 18–24 minutes, until the edges bubble and the center is hot but still creamy. Broil for 1–2 minutes only if more color is needed, watching continuously.
Rest for 10 minutes before serving. The sauce will thicken as it stands.
Pro tips
Stop boiling the pasta early because it continues absorbing liquid in the oven.
Remove the sauce from direct heat before adding cheese.
Keep the assembled mixture looser than the desired final texture.
Bake only until hot and bubbling at the edges; a long bake dries the center.
Freshly grated block cheese melts more smoothly than pre-shredded cheese.
Variations & substitutions
Mild family version: Replace Gruyère with more Monterey Jack.
Spicy version: Add 1/4 teaspoon cayenne and one finely chopped pickled jalapeño.
No breadcrumb topping: Reserve 1 cup of the cheese blend and scatter it over the casserole before baking.
Mustard-free: Omit Dijon and add 1 teaspoon lemon juice after the cheese melts.
What to serve with it
Serve as a Thanksgiving side with turkey, green bean casserole and a tart salad.
Allow about 3/4 cup per person when it is one of several side dishes.
Storage & reheating
Refrigerate leftovers promptly and use within 3–4 days. Reheat covered to 165°F with 1–2 tablespoons milk per serving to restore moisture. Broil briefly after reheating if the topping needs renewed crunch.
Keep this recipe
Creamy Baked Mac and Cheese with Toasted Panko
This holiday baked mac and cheese stays creamy beneath a crisp buttery panko topping. Undercooked cavatappi, evaporated milk and cheese added off the heat help prevent a dry casserole or grainy sauce.
Prep
25 min
Cook
35 min
Total
1 hr 10 min
Servings
10 side-dish servings
Difficulty
Moderate
Course
Side Dish
Cuisine
American
Ingredients
Instructions
Notes
Stop boiling the pasta early because it continues absorbing liquid in the oven.
Remove the sauce from direct heat before adding cheese.
Keep the assembled mixture looser than the desired final texture.
Bake only until hot and bubbling at the edges; a long bake dries the center.
Freshly grated block cheese melts more smoothly than pre-shredded cheese.
Storage & safety
Refrigerate leftovers promptly and use within 3–4 days. Reheat covered to 165°F with 1–2 tablespoons milk per serving to restore moisture. Broil briefly after reheating if the topping needs renewed crunch.
Nutrition estimate
Nutrition has not been calculated for this recipe.
The sauce was likely too hot when the cheese was added. Remove the pan from heat and add finely grated cheese gradually without boiling.
Why is baked mac and cheese dry?
Fully cooked pasta, too little sauce or an overly long bake can dry it out. Undercook the pasta and remove the casserole when the center is hot and the edges bubble.
Can I make mac and cheese ahead for Thanksgiving?
Yes. Assemble it one day ahead with a slightly looser sauce, refrigerate the topping separately and reheat until the center reaches 165°F.
Can I use pre-shredded cheese?
It will melt, but the anti-caking coating can produce a less cohesive sauce. Freshly grated block cheese is preferred.
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