A delightful twist on the classic macaroni and cheese, featuring a creamy blend of cheeses and a crispy topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect bake.
Cook the elbow macaroni in boiling salted water until al dente, then drain and set aside.
Don't overcook the pasta, as it will continue to cook in the oven.
In a mixing bowl, whisk together the softened cream cheese, milk, salt, and black pepper until smooth.
Using room-temperature cream cheese makes it easier to mix.
Combine the cooked macaroni with the cheese sauce and half of the shredded cheddar cheese, mixing well.
Ensure the macaroni is evenly coated with the cheese sauce.
Transfer the mixture to a greased casserole dish and sprinkle the remaining cheddar cheese on top.
Greasing the dish prevents sticking and makes cleanup easier.
In a small bowl, mix the panko breadcrumbs with melted butter, then sprinkle over the top.
For extra flavor, mix in a pinch of garlic powder or dried herbs.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Keep an eye on the topping to prevent burning.
Let the dish cool for a few minutes before serving. Enjoy your creamy baked macaroni and cheese!
Allowing it to cool slightly helps the cheese set for easier serving.
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