Baked white mac and cheese is a delicious dish made of tender macaroni elbows, cheesy bechamel sauce, and garlic herb Panko breadcrumbs. It only takes 30 minutes to make.
The creamy cheese sauce is made with flour, milk, and shredded cheese. The panko topping is made with Italian herbs, crushed garlic, butter, and panko.
Boil the macaroni until al dente. Drain and drizzle with some olive oil. Set aside.
Prepare the panko breadcrumb topping by mixing the crushed garlic, melted butter, Italian herbs, salt, and panko in a bowl. Set aside.
Melt butter in a pot on medium-high heat. Add the flour. Whisk for about 30 seconds.
Add the milk, continuing to whisk until the bechamel sauce thickens up. It should coat the back of a spoon.
Turn the stovetop off. Mix in the shredded cheese. White cheddar, gruyere, and mozzarella are a great combo.
The sauce should be extra cheesy.
Add in the cooked macaroni elbows.
Mix well.
Add the mac and cheese to a baking dish. Sprinkle the garlic panko topping.
Bake in a 425 ℉ (220 ℃) oven for 5 to 10 minutes until the topping is golden. Don't over-bake, you will dry up the cheese sauce!