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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Shelly Belly says
Love it! I’ve been making this for Thanksgiving every year, I use SMOKED Gruyere and regular aged cheddar cheese, love the twist it gives it . I make the pasta while I grate the cheese. Then I rinse the pasta with cool water to stop it from cooking while I make the roux. Great everytime!
Trish - Mom On Timeout says
Smoked gruyere is GENIUS! Trying that next time we make this! Thanks Shelly!
Abigail says
We make this weekly! So easy and so yummy.
DanK says
I’ve used this recipe many times in the past couple years and it is a hands-down winner! Many many thanks for sharing !
Debra J Hastert says
I made this for a family bbq and everyone raved about it. My son is doing a bbq for 100 and he wants me to make this. Of course I’ll have to do this the day before. Do you have any suggestions? He has a warming oven, so if it was baked before it’s needed, do you think it would keep okay in the oven? This really is the best Mac and Cheese recipe out there!
Thanks
Diana says
This is THE BEST! We’ve had so many over the years including from celebrity chefs. They were nothing compared to this one. Thank you so much for this brilliant recipe! It is easy to make yet incredibly delicious! Thank you again!
Abi G says
WARNING: DO NOT DOUBLE RECIPE
I have a family of 5- I’m pregnant, my husband’s a big eater and we have 3 growing kids; We double *every* recipe to be sure we all get enough to eat. We usually end up with some leftovers- usually enough for myself and the hubby for lunch the next day, but doubling this recipe left us with a pound and a half of macaroni to try to finish before the week is out! The good news is, they’re ecstatic about leftovers thanks to the wonderful recipe. But next time I’ll stick to the recipe and not have to grate 8 cups of cheese! (Does anyone elses arms hurt??)
TC says
This recipe was delicious! I made a couple of changes/additions. When I cooked the pasta I seasoned the water with 2tbs of chicken bouillon instead of salt. Then I tossed the pasta in white truffle oil instead of olive oil. I also added a little onion powder and garlic salt to the cheese sauce (maybe 1 tsp of each)
Kelly says
The best mac & cheese recipe EVER!! Hands down our favorite.
I don’t use the parmesan in the topping as I only use vegetarian cheese but other than that… its the best!
Thank you for sharing a great recipe!
Angelique says
You basically start with a béchamel sauce ( I add a pinch of freshly grated nutmeg), add any grated cheese you like, and bake it or not. You can sauté the Panko/parmesan mixture in a buttered pan and top the Mac and cheese with it. It will definitely remain creamy that way.
Virginia Fischer says
I’ve tried all kinds of mac and cheese recipes and this is our family favorite, hands down. I use cheddar and whatever other cheese happens to be in the drawer, and it always turns out fine. If I’m using something mild such as mozzarella, I’ll add a bit of cayenne, dry mustard and garlic powder to give it a bit more zing.
Bill Wexler says
Made it today. A fantastic creamy and tasty dinner. Thanks. I used a 5 year white cheddat. Made it exactly as per recipe. Will add a bit of hot peppers next time to slice it up. 👍🌹❤️❤️
Belinda Patrick says
This was great,,BUT,,,,,bake it immediately or you loose the creaminess..it waS still good, but the cheese sorta disappeared..lol
Of course we ate ut anyway🤣🤣
Cate says
This is a great Mac and cheese recipe! I was having a hard time getting the ratio of cheese, roux, and milk down but this is perfect. Our favorite cheese combo is 4 cups cheddar, 1 cup smoked gruyere, 1 cup Parm.
Christen says
I made this recipe gluten free and it was the best Mac and cheese any of us (4 adults, three teens, and two young boys) have ever had. I didn’t change any ingredients or measurements at all. I just subbed in 16 ounces of Ronzoni Gluten Free Elbows, Pamela’s Gluten Free All Purpose Flour, and a mix of Kikkoman and 4C Gluten Free Panko Breadcrumbs because it’s what I had left. Quick hint for dealing with GF pasta is don’t boil it all. The time it spends in the hot cheese sauce and then baking is all it needs.
Katie says
I appreciate this GF pasta tip. I’ve eaten GF pasta, but not baked it in a recipe yet. Thanks!
Nicole says
I’ve used your recipe several times and it always comes out amazing! I always use shredded cheese, double the recipe, and never do the topping (other than cheese) but it’s still a big hit! Thanks for the awesome info!