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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Deena says
I made this for Sunday night football and everyone loves it. Thank you for a great recipe!
Gail says
Love this recipe, and it’s very similar to my original one that I’ve made forever. This one is simpler which I like. One question for me is I make a lot of macaroni and cheese in bulk and freeze it. What is the best way to rehydrate / reheat?? Thank you.
Rosebud says
This recipe is perfectly proportioned and so so good.
The concept of sandwiching a layer of cheese between the layers of the blend is new to me. It’s genius!
Turned out better than most I’ve tried. I used two types of cheddar and odds and ends of different leftover soft cheeses and bleu. The recommendation to use slightly under al-dente made for a nice chew rather than overcooked, puffy pasta. Try this recipe, you won’t be disappointed.
Trish - Mom On Timeout says
I appreciate this so much, thank you!
Christy Long says
My all-time FAVORITE mac & cheese recipe! I even added some crumbled bacon to the topping- HEAVEN 🥰
Paula says
This Mac n Cheese recipe is BEAUTIFUL. I usually make Bobby Flay’s Macaroni and Cheese Carbonara, but I think this recipe has topped Bobby’s!
Trish - Mom On Timeout says
High praise indeed Paula, thank you so much!
Sade says
I’ve been making this recipe for years and figured I should finally leave a review! I follow this recipe exactly as written and it comes out perfect every time. I’ve also made it the day before, refrigerated it over night, and let it come to room temperature for 30-60 minutes before sticking in the oven…perfect! Shredding the cheese by hand/in the food processor is a must! Don’t skip this step! Thank you for such a great recipe!
Trish - Mom On Timeout says
Love this, thank you so much Sade!
James says
Oh my…Made this tonight. Mama Mia… I used salted butter and didn’t use any more in the recipe. For the 4 cups of cheese I used half gruyere and half Jarlsberg swiss. All raved that are it. Keeper
Renee says
Made the recipe with Lumaca Rigata pasta bc it’s what I had. I also added some garlic powder to the panko topping. It was SO good. I could have done with less/no garlic but my husband and kids are big on garlic and loved it. My husband wants this to be a holiday staple now. I love how thick and creamy the cheese sauce is and was pleasantly surprised with the pasta combo I had on hand bc it had little pockets of cheesy goodness in the noodle. YUM! Try this out.
Leone Montana says
Hi Trisha
I am doing the cooking for my granddaughters wedding (150 guests), and her fiancé has requested your recipe for macaroni and cheese.. which looks delicious by the way.
Have you made this any large batches? And if so any helpful hints, such as making it ahead. Have any of your followers done so and told you how it turned out. I know that freezing it could change the consistency, but has anyone commented back on how it turned out ?
I’m grateful for any suggestions.
Thank you
Leone
Trish - Mom On Timeout says
Oh my gosh, that’s a lot of work lol! You can definitely make a day or two ahead but it should be cooked just before serving for the best results. I wouldn’t freeze – I know that’s tough but I think it just changes the texture too much.
Sharon says
This is definitely a keeper! It is sooooo good and everyone I’ve served it to absolutely loves it! Thanks so much for sharing!!!
I had a hard time figuring out how many ounces made a cup of shredded. It varies based on which kind of cheese. I’ve made it enough times now, that I now know how many ounces. I use 10 oz. Mozzarella, 10 oz. Sharp cheddar and 6 oz. Of pepper jack. Oh, and our favorite pasta is the Cellentani shape.
The only thing I could improve is how thick the Mac and cheese becomes after being refrigerated. I’ve added extra milk – up to half a cup – but that doesn’t seem to help. Someone told me to try to add a little less flour to the roux – which I am going to try today. My other thought is maybe I add too much cheese. Is a cup of shredded supposed to be slightly packed or totally loose?
Regardless, this is an AWESOME recipe ! Love love love it.
Nathan says
This is my go-to dish for barbecues, parties, and when I get the itch to cook something delicious!! I kid you not, best Mac and cheese ever. No restaurant or recipe even comes close. I always share this with my friends, because how could you not?! Seriously, try it out. You will not regret it.
Stephy says
Made this tonight with extra sharp cheddar and Muenster cheeses – what an absolutely dreamy cheese sauce! So creamy and rich. Delicious! Overall, I thought there was a bit too much sauce and it was SO CHEESY. I LOVE cheese, but I still thought both the liquid and cheese could have been cut back by a cup or so to better balance the sauce-to-cheese-to-pasta ratio. I also think a little cayenne for some heat would be really good. But the recipe is fabulous as-is, and I would definitely make it again!!
Ginger says
I’ve made this a lot and grandkids love it. I found today, though, that when I halve the recipe the instructions do not adjust, just the recipe. Maybe that always happens with Pinterest?
Kari Zipay says
This recipe is INSANELY good. I made this for Thanksgiving last year and everyone RAVED about it. I didn’t do the panko topping. I just topped with extra cheddar and baked. It formed a crispy cheese crust and was fabulous. This is now my go to!
Pete G. says
I made this with Cheddar and Pepperjack and it came out great. I halved the recipe and added four strips of diced bacon mixed in well. Half the recipe was enough for four people. I didn’t use olive oil on the noodles, instead, I rinsed them in cold water to stop the cooking and set them aside until it was time to mix them with the cheese, milk / cream, roux mixture. I also didn’t add salt and pepper since the Parmesan cheese is always salty, especially when used as a topping with the panko. This is a clean tasting recipe, very filling and was very fun to make. My son loved it as well which is the best compliment!