Brown Butter Panko Macaroni and Cheese – Recipe

Indulge in this rich and creamy Brown Butter Panko Macaroni and Cheese Recipe—featuring golden toasted breadcrumbs for a deep, nutty flavor.

My Brown Butter Panko Macaroni and Cheese is not only super cheesy, but this recipe adds a layer of brown butter Panko to boost it one more level on texture and taste.  Both Gruyere and Sharp Cheddar are folded into a luxurious Bechamel for one of the best sauces for a classic macaroni and cheese.

The saucy coated macaroni is added to a buttery dish and then topped with those crumbs that have been doused in brown butter.  Yes, it’s a splurge, but each and every bite of this Brown Butter Panko Macaroni and Cheese will tantalize those taste buds.

It makes a great dish to serve for groups or larger gatherings and this Brown Butter Panko Macaroni and Cheese pairs so nicely with roasted or grilled meat of any kind.  It’s also travel friendly because you can make it ahead and pop it into the oven when you arrive to crisp up those crumbs a bit more.

Ingredients

• Panko
• 5 tablespoons butter
• 1 1/2 cups Panko breadcrumbs
• 1/2 teaspoon salt
• Macaroni and Cheese
• 1 pound elbow macaroni
• 6 tablespoons butter + more for casserole dish
• 1 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 3 tablespoons Dijon mustard
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 3 cups Gruyere cheese, shredded
• 3 cups sharp cheddar cheese, shredded

Tips

• You can substitute other short pasta for macaroni
• Jack cheese can be used instead of Gruyere, but it will taste less nutty
• Half & Half or heavy cream can be added instead of milk to make an even creamier experience

(Serves 8)

To Prepare:

1. Preheat oven to 375 degrees.
2. In a saute pan over medium heat, add butter and allow to melt and turn golden brown, about 4 minutes.
3. Add panko and salt, stir.  Cook for 1 minute and remove from heat.
4. Boil macaroni until al dente in salted water, drain and set aside.
5. Add 6 tablespoons butter to large stock pot or Dutch oven and place over medium heat.
6. Add salt, garlic powder, onion powder, cayenne and Dijon, stir.  Add flour and whisk until combined (it will be clotted looking)
7. Add milk and whisk until smooth and thickened – about 5 minutes.  Add all, but 1/2 cup shredded cheeses and stir until combined.
8. Add cooked noodles and stir.  Rub casserole dish with butter and pour macaroni and cheese into dish.
9. Top with remaining 1/2 cup cheese and brown butter panko.  Bake in oven until golden and bubbly around edges, about 20 minutes.
10. Remove and serve warm.  Enjoy!

This Brown Butter Panko Macaroni and Cheese is so tasty that even the pickiest of eaters will enjoy it — even the little ones.  Great for leftovers the next day as well.