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!Â
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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Liv says
my fave ever, go-to recipe
Jasmin Hovey says
This is awesome! It tastes like gourmet mac n cheese. It’s so cheesy and I love the breadcrumb seasoning. I added bacon bits on top, right before serving. Thanks for the recipe!
Beck says
Such good Mac and cheese! Added a tiny bit of parm to the roux. Served with garlicky green beans and steak. Highly recommend!
Trish - Mom On Timeout says
Now I know what I want for dinner tonight lol!
Noura says
DELICIOUS!!! This will be my go to homemade Mac and cheese from now on.
The only thing missing from the recipe is that you need to divide the cheddar and butter, and don’t put the Parm in your cheese mixture.
Rachel says
I’ve made this a couple times and it’s fantastic. I’ll confess, I used inexpensive alternatives to gruyere, and it turned out great. I’m sure it’s even better with gruyere.
However, I have made it with Panko breadcrumbs and with normal breadcrumbs and let me tell you, the normal breadcrumbs do NOT stand up to the panko. Way too soft and crumbly while the panko is light, crispy and delightful.
I’ve also added bacon and broccoli for more of a meal vibe and that’s phenomenal too. Thanks for the killer recipe!
Trish - Mom On Timeout says
Thank you so much Rachel! And I 100% agree with the panko – it makes a big difference!
Dee says
Do you think this would work with Gouda in place of the Gruyere?! Have you ever tried this combination?
Trish - Mom On Timeout says
I haven’t but YES! I have tried probably a dozen combinations of cheese over the years and everyone is delicious. This combination listed in the recipe just happens to be my favorite. Gouda would be yummy!
Kristine says
My family LOVES this! Sometimes I’ll add Old Bay to give it a little something extra.
Nancy says
If I wanted to split this could I freeze a pan before or after cooking? What would you recommend?
Trish - Mom On Timeout says
Everything is cooked going into the oven so I would just freeze after assembly – minus the topping – and defrost in the fridge before baking.
Priya says
I want this for a meal for the next day, as I won’t have time that day to make anything. Is it ok to put in to the fridge with the toppings to put in to the oven the next day?
Trish - Mom On Timeout says
I’d leave the topping for the day you’re baking. And make sure you let it sit out at room temperature while the oven is preheating. It will also need additional time in the oven since it won’t be going in hot. Enjoy!
bella says
I really enjoyed this and my family liked it too! I out a spin on it to add some veggies and added onion and broccoli was still really good!!
Trish - Mom On Timeout says
That sounds super delicious! I love the additions!
Lena says
I assembled this dish this morning. Can I cover it & bake it later?
Trish - Mom On Timeout says
Absolutely! Make sure you let it sit out at room temperature while the oven is preheating. It will also need additional time in the oven since it won’t be going in hot. Enjoy!
Erik Peterson says
This is so friggin GOOD! Thanks for sharing!
Trish - Mom On Timeout says
Thanks so much Erik!
Nancy Black says
This is the best mac and cheese. My daughter calls it stinky mac and cheese because the gruyere has a strong smell. My sister is coming for dinner today and I know she will be blown away. I make this at least twice a month. Its expensive, but so worth it
Trish - Mom On Timeout says
So glad you love it as much as we do Nancy!
Leslie says
I took this to my brother’s after assembly – before baking. It sat out on the counter for over an hour. I was worried that it would be dry because of that. It absolutely was not. It came out so perfectly and there was not a drop left. The gruyere added that little earthiness and tang. I used medium shells because they hold the cheese sauce like little cups.
Euleen says
Not low cal but delicious. The best Mac and Cheese I have ever made
Trish - Mom On Timeout says
Thank you SO much!
Tim Spriggs says
This is a killer Mac & cheese recipe. I just finished putting it together for dinner tonight, and it’s cheesy and delicious. I didn’t change a thing. Your recipe is a keeper!
Trish - Mom On Timeout says
Thank you Tim!
Brigitte Page says
Awesome recipe- everyone children and adults go back for seconds and thirds!