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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John says
I made this for my family tonight.
Absolutely perfect and the best Mac & Cheese recipe I’ve tried.
Thank you!
Trish - Mom On Timeout says
Thank you John!
Laura DeGroot says
This was the best homemade Mac n Cheese I’ve ever had. I’ve been trying different recipes that were not great. My husband said homemade Mac n cheese is overrated. But for Mother’s Day I wanted bbq pulled pork, coleslaw and homemade Mac n cheese which is what I would have had at a restaurant if we could have gone to one! But since we can’t I made my own and it was out of this world. Hubby is a believer. So am I. It’s worth all the good ingredients!
Trish - Mom On Timeout says
This made my day! Thank you so much Laura!
Bridget says
This was delicious! Simple but divine.
Lorraine Martin says
I want to make this for a family for dinner but was wondering if I can assemble everything this AM… and let them keep in fridge till later tonight not bake it till they have dinner this evening
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!
Janet Keown says
Our son doubled the recipe for our Mother’s Day lunch; was delicious!! Now everyone wants your recipe.
Trish - Mom On Timeout says
I love reading this Janet and Happy (belated) Mother’s Day!
Danielle says
I plan on making this tonight but I don’t have heavy cream. Noooooo! Should I just plan on using 4 cups of milk instead?
Trish - Mom On Timeout says
Sure! You can use the milk, it just won’t be quite as rich.
CJ says
Absolutely great recipe! I used ritz crackers with a little parmesan cheese as the topping.
Caleb says
I’ve been craving homemade baked mac n cheese for awhile now, found this recipe and thought I’d give it a try and make it for my mother on mother’s day and it turned out great!
Trish - Mom On Timeout says
So glad you found me Caleb and gave this recipe a try! Hope you’re having a great week!
Jasmine says
Can you use dairy free milk?
Trish - Mom On Timeout says
I’ve never tried that but please let us know how it turns out if you give it a go!
shannon says
is there a substitute for Gryere? My store is out or doesnt carry it.
Trish - Mom On Timeout says
Yes, Swiss will work in place of Gruyere.
Lana says
Can I make it a day before I use it and put it in the fridge
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!
Dian says
I made this for a family dinner, and even the adults love it. Best mac n cheese recipe ever. I’ve always added panko to my pasta bake topping, but the paprika is a real gamechanger!! I even add it to lasagna now.
Trish - Mom On Timeout says
I’m a HUGE paprika fan! I add it to a lot of dishes. I’m so glad you loved the mac and cheese!
kimberly boggs says
Can you use plain bread crumbs instead of panko
Trish - Mom On Timeout says
Yep!
Karen Headley says
Can you make this a day ahead of time?
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!
Denise says
Could I put together day before and leave in fridge so I don’t have to defrost?
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!
Gina says
Can this be prepared the night before, and baked the next day obviously adding the crumbs before putting in oven? Will it still be creamy?
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!