Simmer gently 5–7 minutes, stirring often, until thickened enough to coat the back of a spoon.
3. Add the Cheeses:
Remove sauce from heat.
Gradually stir in shredded cheddar, Gruyère, and Monterey Jack until melted and smooth. (If sauce gets too thick, add a splash of milk.)
4. Combine Pasta & Sauce:
Add cooked pasta to cheese sauce. Stir gently until fully coated.
Pour into a greased 9×13-inch baking dish (or cast iron skillet for rustic look).
5. Prepare the Topping:
In a small bowl, mix Panko breadcrumbs with melted butter.
Sprinkle evenly over mac & cheese.
Top with extra shredded cheese (optional, for extra gooeyness).
6. Bake:
Preheat oven to 375°F (190°C).
Bake uncovered for 25–30 minutes, until top is golden brown and edges are bubbly.
For extra browning, broil 1–2 minutes at the end — watch closely!
7. Rest & Serve:
Let rest 5–10 minutes before serving — this helps the sauce set and creates that legendary cheese pull!
Garnish with fresh parsley or cracked black pepper.
đź’ˇ Tips for the Perfect Cheese Pull:
Use freshly shredded cheese — pre-shredded has anti-caking agents that inhibit melting.
Don’t skip the Gruyère — it adds depth and incredible stretch.
Undercook pasta slightly — it absorbs sauce without getting mushy.
Let it rest — cutting too soon = sauce runs out, not stretches!
This mac & cheese is rich, creamy, crispy on top, and loaded with melty, stringy cheese — exactly like your photo! Serve with grilled chicken, roasted veggies, or a simple green salad.
Let me know if you want a spicy jalapeño version, a vegan twist, or an Instant Pot method! 🧀🍝🔥
