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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val ambridge says
I think your recipies sound great but I will have to do a lot of changes as there are only 2 of us in our family but as I have been in catering since the 1960 I sure I will give it a go thanks for your ideas
Mindy says
Phenomenal mac and cheese!!! Even the toughest critics loved it. Kudos Trish.
Trish - Mom On Timeout says
Thank you so much Mindy!
Michelle Yausm says
This Mac and cheese is a family favorite! We love our Mac and Cheese here in Charleston, SC! ‘ve made it countless times, although my village prefers Velveeta cheese. I’m actually just reviewing the recipe before I make two pans for a birthday party. It’s so good and I’m very thankful I found this recipe. It’s my daughter’s request for EVERY special occasion as well. First day of school, Mac and Cheese. Birthday, Mac and Cheese. Any holiday or get together, I must make it. Thx again!
I wish I could cook says
I have only ever commented on 3 recipes my whole life, but this one deserves accolades. When my son Tells me it’s the best he’s ever had, this truly is a winner. I will admit I made a slight mod, added a couple minced garlic cloves and red pepper flake just before the flour in the roux. We like our heat here in Alberta. Lol Well done Trish!
Trish - Mom On Timeout says
Love the addition of garlic and red pepper flakes! I’m sure that took it to the next level! Thank you so much!
Crystal says
I made this to go with Thanksgiving/ Christmas a few years ago and now it is requested EVERY holiday. Everybody loves it, so delicious and definitely worth!
Trish - Mom On Timeout says
Thank you so much Crystal – that makes me incredibly happy ❤️
Steve says
I followed this recipe to the t, and at a bbq with delicious smoked meats and other sides, people wouldn’t stop talking about this Mac and cheese. If you can follow directions and have and have the slightest knowledge of cooking, you will blow peoples’ doors off with this one.
Trish - Mom On Timeout says
This is AMAZING. Thank you so much Steve! I love knowing that people are loving this mac and cheese as much as we do 😍
Myra Machura says
I’m making this for this my sons party tomorrow. I have made it before and it is amazing. How would I prep it today and make it tomorrow? Should I wait to make the roux tomorrow? I hope someone can answer me right away
Trish - Mom On Timeout says
Yes you can prep the day before. I would wait to add the topping right before baking and make sure to let you dish stand at room temperature while the oven preheats so it’s not going in super cold. Also allow additional time for baking since the entire casserole will be chilled.
Gloria The farm girl says
I like making macaroni a lot, I usually make the recipe on the back of the macaroni pasta box but today I decided to try make a new one. so I made this recipe and it’s probably the best macaroni I’ve ever had it’s amazing
Victoria says
Thank you! I used your recipe as a base and went from there. I made enough for 2 with about 2 tblsp butter and flour each, a cup of milk, 3 oz sharp cheddar, + 1.5 tblsp grated parmesan. I added about 6 oz cooked macaroni and poured it into a small tin for side dishes. I topped with 1 tblsp breadcrumbs and 1 scant tblsp parmesan and put in toaster oven on high for 10 mins. Quick , easy and delicious. No heavy cream needed- i used whole milk.
Angie says
Amazingly yummy M&C…..the only difference is that I upped the liquids with a whole can of evaporated milk and upped the cheese to 2 more cups. My kids and their friends swear that I make the best M&C in our town 😃😃. It’s worth all the efforts ❣️
LanetteKemmerer says
Best I’ve ever made used white sharp and Gouda cheese.
Daphne J. says
I’m not just saying this – but my entire family loved this recipe. A lot of hesitation as previous recipes have let us down… BUT NOT THIS ONE. It made my list of recipes when family visits!!
Faith says
I am not the greatest cook in the world so I really appreciate recipes. For this one, I used a combo of sharp and medium cheddar cheeses. The sauce came out beautifully when I followed the recipe . I have burnt the roux in the past so I was really proud that it came out so well. I used 2% milk with half and half. Thank you for posting this terrific recipe!
Jennifer says
Delicious!!
HungryMan says
Why am I preheating my oven?
This seems strictly stove top…
Trish - Mom On Timeout says
Because it gets baked…
Susan E Smith says
When you say that this is the best mac-n-cheese, you are not kidding! After looking and looking and looking and looking for a good recipe, I “settled” on yours. Serving my boyfriend’s family on the Fourth of July was a big deal for me! And it was a little tricky, because I had to make it at home and then take it to the vacation house three hours away to reheat. It was pronounced the best mac-n-cheese that everyone had ever eaten (and this is a crew that travels the world and LOVES to eat out). Everyone had second servings. I used a ribbed, slightly larger elbow macaroni with T.J.’s cheddar with caramelized onions and their cheddar with Gruyere and because those were white, switched the Parmesan with shredded orange cheddar (there were kids) to give it a more traditional hue. Absolutely divine!! Can’t wait to try all of your recipes!!