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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Alex L says
I made this for my step daughter who’s only ever eaten mac and cheese from a box. She LOVED it! I’m trying to get her to try more new dishes and this was the perfect introduction to home made versions of the processed things she’s been used to eating her whole life. Thank you for helping me expand her palate, I really appreciate you.
PS: I added a dash of nutmeg to the sauce for that tiny hint of sumthin sumthin 🙂
Alexis Hinger says
This really is the best! I did make 2 changes: I chopped and fried 4 slices of thick smoked bacon, drained and stirred into the pasta mixture, And, I omitted the crumbs and just topped off with the paprika and parmesan. It was soooo good. Thanks.
Sandi says
Mac & cheese is one of my favorite foods and I’m really picky about it. Since I found this recipe it’s the only one I use. I’m making it again today (we just got 3 feet of snow so it’s definitely a mac and cheese day!) and I’m using cheddar and havarti which I’ve used before and it turned out amazing.
Natalie says
This is the BEST mac & cheese I have ever made, by far, and I’ve tried many different recipes. I usually cut the amount of ingredients in half since it’s just me and my boyfriend, and we’ll eat leftovers for a few days after (the panko loses its crunch, obviously, but the flavor is still to die for). I add a pinch of cayenne and some freshly grated nutmeg into the milk mixture before adding the cheese–soooo good. Very easy to make and SO DELICIOUS that I have to stop myself from eating too much. I recommend this recipe to everyone I know!!
Jocelyn says
This recipe is a keeper! It is so easy, cheesy and creamy. The panko parm topping adds the perfect texture. I followed it exactly as written and it’s perfect. Eventually I will try other cheeses as well, I feel you can’t go wrong either way. Everyone who tried it asked for the recipe. Don’t let this recipe pass you by, you will not regret it.
Kayla Clark says
Get out of here with this mac and cheese! I made this 3 times over the holiday season, and it is definitely now my go to mac and cheese recipe. It’s soooo good.
Dustin says
Great recipe. I tried it with slight modification in spices and it came out fabulous.
Liv says
This is my go to mac and cheese recipe- it is seriously so delicious!
The one addition I made is that I cooked half an onion until a little translucent/crisp and then mixed that into my pasta cheese mixture.
Enjoy!
Susan Martin says
My mac and cheese was always too dry and not tasty enough. Using this recipe changed that! It’s delicious!
I did not have the cream on hand, so I used about 4 tbsp. of cream cheese and some extra milk. (I use 2%). Used two other cheddars- one medium and a 2 year old sharp white cheddar. My topping was a bit more buttery and I did not add the full quantity and it also turned out great. Finally after all these years my family loves my mac and cheese!!
John says
Absolute best mac and cheese I’ve ever made! I use 3 kinds of cheese (8 oz. ea. Sharp cheddar, Colby Jack and Asiago or Fontina cheese). I make it for a me and a friend who loves it but needs to eat protein so I add a pound of cooked ground sausage as well. Excellent flavor addition! I usually don’t change or vary recipes, but I think it adds to this incredible mac and cheese recipe! Thank you!
Trish - Mom On Timeout says
I love the addition of sausage! We make it with bacon a lot but I’ve never tried sausage before! I bet it’s delicious!
Caroline says
I impressed myself making this. Outstanding! I will def lake for thanksgiving next year. Thank you so much!
Dyan Sharp says
This is the best mac and cheese recipe. I made it a few days ahead of Thanksgiving and it was delish. Definitely my go to recipe with the grandkids. Thank you for sharing.
Ariana says
Do you think this recipe would work okay with gluten-free noodles? Just wondered if you’ve tried this. I don’t want the consistency of the gluten-free pasta to mess up the recipe.
Trish - Mom On Timeout says
I’ve never tried Ariana so I really couldn’t say. I’d love to know if it works out for you!
Nicole Lawrence says
My daughter has celiac so we made it with Barilla gluten free elbows which we love, and it was still absolutely delicious and you don’t notice the difference!
MaryAnn says
Hi making this for thanksgiving. Can i use 2 cups of heavy cream and 2 cups of milk? Did you ever add stewed tomatoes to this recipe.
Trish - Mom On Timeout says
I’ve only tried the recipe as written so I can’t really say if that will work. Definitely have not tried adding tomatoes. Enjoy!
Kristina Friend says
I add stewed tomatoes to it- it’s amazing
Elizabeth says
Can you make this ahead and refrigerate over night to bake the next day?
Trish - Mom On Timeout says
Yes you can Elizabeth. Don’t put the topping on until you are ready to bake. Let the casserole come to room temperature while you preheat the oven, and you will need to add some extra time for baking since it’s isn’t going into the oven warm. Hope that helps!
Andrew says
Can I make ahead? Want to make for thanksgiving but curious if I could make the day before.
Trish - Mom On Timeout says
Yes you sure can Andrew! Don’t put the topping on until you are ready to bake. Let the casserole come to room temperature while you preheat the oven, and you will need to add some extra time for baking since it’s isn’t going into the oven warm. Hope that helps!