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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Marco Melo says
Awsome recipe, my family loves it! Leftovers become mac&cheese grilled sandwiches.
Melissa says
I’ve been using this exact recipe since I found it months ago…. and it’s perfect. I add a little bit more salt to the cheese sauce and after it’s ready I give my gooey, crunchy, decidant masterpiece a few splashes of Frank’s red hot. It’s out of this world. Everybody who has tried this now have a totally different standard when it come to Mac n cheese. This is truly the perfect Mac n cheese recipe…to the T! Thank you so much for sharing this Trish !!!!!!
Trish - Mom On Timeout says
I appreciate this SO much Melissa – thank you!
Victoria says
This recipe was delicious! I substituted the heavy whipping cream for 1 cup milk + 2 tablespoons of cornstarch and I skipped the panko breadcrumbs because my boyfriend doesn’t like that on his mac and cheese. But I did everything else according to the recipe and it was awesome. Will definitely be making this again!
Heidi says
Thank you!! I used 2% milk and light cream as that’s what had on hand. My husband says it’s the best Mac n cheese he’s ever had.
Larry says
I would say this is the best Mac and Cheese I have ever eaten. Easy to make. My wife and I loved it.
Stephanie says
I made this mac and cheese as a side for our steak dinner this evening. My husband and kiddo devoured it. I don’t think I’ll be making mac and cheese any other way from now it was AMAZING!!
Danielle says
I made this earlier this week and OH MY GOODNESS! Best baked mac and cheese, hands down! I did find that we had quite a bit too much cheese thoughx and didnt use it all. Still came out perfect. We also doubled the crust on top because we like the extra crunch, and I am so glad I did.
How would I make it though, if I wanted a smaller portion? I’m not too good with measurements cut in half
Jane says
Hi Trish,
I made your recipe for the mac and cheese. It was truly the best mac and cheese I have ever had. I did add a little mozzarella . Thank you so much for the recipe.
Lisa says
Trish. You did a wonderful job with this recipe . Its extra creamy, and brings back memories of my grandmother’s mac and cheese. My family agreed this was the best version of mac and cheese, I had ever made! The only additions I added were a hint of mustard powder, and even a smaller hint of nutmeg to the cheese sauce. This adds a savory element. Super great job!!!
Tani says
I made this for a mother day recipe and it was really easy and insanely good! I didn’t have gruyere cheese so I used shredded cheese and it still worked well. My family literally ate almost all of it in one sitting and we usually have leftovers! It was a hit and the bread crumbs added that extra crunch which was satisfying. I will definitely be making this again. Thanks!
Pilar says
The BEST homemade Mac n cheese ever!!!! It came out perfect n it was my first time making it lol
Engracia Palma says
This recipe is a favorite in my home!
amanda says
hi trish !!!
this is 100% the best mac and cheese recipe i’ve used . made it 5 times now for my family and we all LOVE it !!! thank you so so much for this it’s delicious every time :)))
Peggy says
Thank you TRISH I’m giving your recipe a try for our get together WE all have our own that we use buT IM gonna try yours it’s looks really good. I. Have a blessed Memorial Day.
Durga says
Hi just want to clarify if it’s 16oz of pasta after cooking or before cooking?
Trish - Mom On Timeout says
16 oz dry pasta 🙂
Julie says
Absolutely the best. Look no further…thank you!
Joanne says
I’ve made this recipe now about a half dozen times. The first time I made it I went exactly to your recipe. Since then, I’ve added broccoli, scallions and leftover chicken to turn it into a meal. My husband loves it with the broccoli and scallions and when no leftover chicken, I use chunks of pepperoni. We like it a bit spicier so I use Pepper Jack along with and Extra Sharp. This recipe is totally the best ever! And today when I made it, I used my brand new KitchenAid Artisan Mixer and the Fresh Prep Slicer/Shredder attachment!!! You were so right … life made easy! It also worked amazing on the carrots for the homemade carrot cake I made. Thanks so much for sharing!
Trish - Mom On Timeout says
I absolutely LOVE how you are customizing this recipe! Excellent! And yes, that attachment is a serious timesaver!