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Baked Four-Cheese Mac with Breadcrumb Crust
A golden-topped baked mac featuring cheddar, gruyère, fontina, and parmesan beneath a buttery panko crust.
Ingredients
Instructions
Preheat oven to 375°F. Cook pasta al dente; drain.
Make béchamel: melt 4 tbsp butter, whisk in flour, slowly add milk, cook until thick.
Off heat, stir in cheddar, gruyère, and fontina until melted. Season.
Combine pasta with sauce; pour into greased 9×13 baking dish.
Toss panko with melted remaining butter and garlic powder; scatter over top with parmesan.
Bake 25 minutes until bubbling and golden. Rest 5 minutes before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
