The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top. Love cheesy recipes? Make sure to try this Lazy Day Lasagna and Cheesy Kielbasa Rice and Broccoli Skillet next week for dinner!
This post is sponsored by Walmart and SheKnows Media.
Homemade Baked Mac and Cheese
There is absolutely nothing I love more than cheese. And when you add pasta to it? Fuggetaboutit.
Mac and cheese is one of those recipes that can take on so many different forms. I love it anyway I can get it but baked mac and cheese is my very favorite and I’ll tell you why… The topping. I use breadcrumbs for my topping occasionally, but, a Panko topped mac and cheese is just that much better.
I mix in Parmesan, butter, and paprika with the Panko so it crisps up beautifully and gets a nice golden brown color when this amazing homemade mac and cheese is baked.
I’m going to be honest here. When I make mac and cheese, it’s the mac to cheese ratio that I am most concerned about. I love it when the mac and cheese is oeey gooey and the cheese sauce is just so creamy. GIMME.
With all this cheese going on in this macaroni and cheese recipe, I need a little help from my KitchenAid Deluxe Stand Mixer and it’s handy dandy Fresh Prep Slice/Shredder attachment. I picked up this beauty at Walmart this past week and I am in LOOOOOVE. I was torn between the options: SILVER | COBALT | PISTACHIO. But, when I pictured them in my kitchen, I knew I had to go with the cobalt – it’s just stunning!
My sister had bought me the pasta maker attachment years ago and it’s used A LOT so I was excited to pick up the shredder attachment on this last trip to Walmart because, I mean, come on. You guys know that I’m all about the cheese. But it’s not just for shredding cheese you guys! We’ve already used it to make the hash brown crust on this quiche too. What a time saver!
I use my stand mixer about 954 times each week. Being a food blogger and mom means I’m in my kitchen a lot baking up goodies and whipping up amazing dinners like this homemade baked mac and cheese. I am always, always looking for help in the kitchen and the Kitchen Aid Deluxe Stand Mixer is the answer.
You’re going to find all the features you know and love including a tilt-head design to easily add ingredients, 10 speeds to thoroughly mix, whip, and knead ingredients, and it comes with the coated flat beater, coated dough hook, and the wire whip.
There are 10 hub powered attachments including a spiralizer, food grinder and citrus juicer. SO much fun to be had you guys!
Tips for the Best Homemade Baked Mac and Cheese
- Use block cheese and shred, do not buy the pre-shredded cheese. The pre-shredded cheese is great for so many things but not macaroni and cheese. It’s coated and won’t melt properly. You need to shred it yourself for the best result.
- Cook your pasta to slightly less than al dente, about one minute shy is perfect. The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. You don’t want soggy macaroni.
- I used elbow pasta but really, any tubular past will work.
- This mac and cheese recipe starts with a roux. The roux is super important to getting the creamiest cheese sauce of your life. Here is what you need to look for:
- The roux (equal parts butter and flour) is whisked together until bubbly and golden.
- Whisk in cold milk – not warm – to prevent the flour from clumping.
- Cook the roux until you see bubbles on the surface and then continue cooking for an additional 2 minutes before adding the cheese.
Homemade Macaroni and Cheese: What Kind of Cheese Should I Use?
I honestly use different cheese combinations almost every time I make this mac and cheese recipe but the one I always come back to is sharp cheddar and Gruyere. If you can’t find Gruyere, Jarlsberg Swiss cheese is the best substitute. Other cheese that work: mozzarella, jack cheese or pepper jack for a little zip, American and Velveeta as well for a creamier cheese sauce. This baked mac and cheese uses 6 cups of cheese so just
To add even more flavor to my homemade mac and cheese, I add Parmesan to the Panko topping – so good!
Make sure to try out these favorites too!
- The Ultimate Chicken Fried Steak and Gravy
- Pulled Chicken Sandwiches with Root Beer BBQ Sauce
- Slow Cooker Italian Beef Sandwiches
- One Pot Olive Garden Zuppa Toscana Soup
- Slow Cooker Shrimp Boil
I sure hope you give this a try and please, let me know what you think in the comments below!
How To Make Homemade Mac and Cheese
The BEST Homemade Baked Mac and Cheese
Ingredients
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese shredded
- 2 cups Gruyere cheese shredded
- salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter melted
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
Combine shredded cheeses in a large bowl and set aside. - Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Video
Nutrition
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Emma says
This was great!
Aimee says
If I’m baking this dish ahead of time and not eating it for about an hour, do you think the panko crumb topping with get soggy?
Trish - Mom On Timeout says
Soggy? No, but certainly a little less crisp.
Michelle says
I made this recipe last night for dinner. I added ground beef, but other than that I followed it precisely. It was a huge success! Everyone in my family loved it! That’s a very rare occurrence! Thanks!
Trish - Mom On Timeout says
Such a great idea! So glad everyone love it!
Jonathan Orcel says
I doubled the recipe and used it to cater an event. Outstanding! Many compliments from people on the taste. I’ll definitely be using this again!!
Diane says
Absolutely delicious! I really liked the Panko on top.
Thanks for sharing!
Karl says
This recipe was outstanding. I don’t like Parmesan so I skipped that ingredient. This will definitely be repeated in our home.
Trish - Mom On Timeout says
Thank you so much Karl!
Bethany says
I’d been looking for a good baked macaroni and cheese recipe for YEARS! It’s my favorite food, and this is definitely my new favorite recipe! I’ve made it a few times now and my boyfriend loves it too. I find it’s delicious with Italian breadcrumbs. I can’t recommend it enough! So easy and so delicious!
Trish - Mom On Timeout says
Thank you so much Bethany! I’m so happy you guys are enjoying it ❤️
Jackie says
Can you make this ahead of time and refrigerate overnight and then bring to room temp before baking. Of course Pablo topping would be made at the time of baking.
Trish - Mom On Timeout says
Yes, you sure can. You will still need to add a little time to baking.
Judy says
This recipe looks yummy and especially with the combo of sharp cheddar and Gruyere cheeses. I haven’t made it yet but was wondering if I could add an egg to make it like a custard consistency? That’s how I used to make my Mac and cheese. I’m alone now but want to make this for my family.
Trish - Mom On Timeout says
You could definitely try it with an egg Judy – it won’t hurt at all!
Karyn says
II made this a year ago and it’s now our go-to M&C recipe. So yummy! When I don’t want to spend the money on Guyere, I use all cheddar and it still tastes great. I made the mistake once of using preshredded cheese because I had a large bag leftover from a potluck and yuck. Just yuck. I use the food processor to make quick work of shredding a cheddar block. We also use bacon almost every time too. I’ve found that chopping the raw bacon and then pan frying it gets me crispy bacon pieces that don’t get soggy in the baking phase. I also use 2% milk instead of whole and the sauce is still the right consistency. Just my few comments after making this dozens of times. It’s what’s for dinner tonight!
Trish - Mom On Timeout says
Woohoo! This is awesome Karyn, thank you so much!
Rebecca says
Very tasty and creamy. I used sharp cheddar Parmesan and an age Irish Dublin Geez. I also added some packaged mixture of Mexican cheeses about a half a cup perhaps. Nice and creamy not completely done yet I might add some bacon like an earlier discussion or some Italian sausage even sounds good!
Rebecca says
Cheese not geez! Geez!!
Christina Van Lysebettens says
It was my son’s 29th birthday,and I wanted to make my cast iron steaks,mac n cheese,buttered corn and crescent rolls,his favorite dinner.Followed your recipe,and it was the first time I’ve ever seen my husband go crazy for mac n cheese! The panko crumb topping was a wonderful crowning touch-thank you!??
Mike Z says
Absolutely incredible recipe. I used 5 different types of cheese, including white cheddar. By far the cheesiest and crunchiest recipe ever. I even tried it again smoked on the grill, turned out great.
Trish - Mom On Timeout says
Ooooh! Smoked?? I have to make that happen ASAP, thanks Mike!
Ady says
Hello can i use another cheese instead of the gruyere??
Trish - Mom On Timeout says
Yes, absolutely! Use what you have I say!
Mona Lisa says
Absolutely my favorite recipe… I add ground mustard to the roux… It gives it a “bite”… TRUST ME!