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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RSelbe says
Made this for the first time last night and it was a huge hit! Our store didn’t carry Gruyère so I mixed yellow and white sharp cheddar and put Jack cheese in between the layers. Definitely making this again and trying a different store for the Gruyère!!!
Cece Kay says
My entire family loves this recipe, but especially my now 19 year old daughter. She’s coming home from college this weekend and I always ask her what I can make for her…she quite often requests Mac and cheese and this is THE recipe.
Then I send her back to college with leftovers.
Thank you for the fantastic recipe!
Delaney says
WOW! Best Mac and Cheese I have ever put in my mouth. This recipe does not lie when it says BEST Mac and cheese. I did end up changing the recipe a tad bit so here are my revisions for the ABSOLUTE BEST Mac and cheese.
– Bow tie noodles instead of macaroni because why not use prettier noodles
-Extra sharp instead of just sharp cheddar if you’re feeling a little crazy
-I added Colby Jack slices on top under the bread crumbs to expand the variety of cheeses
-I was not a fan of the Gruyère cheese, so I used about half a bag either mixed in or sprinkled on top instead of the full 2 cups
Highly recommend adding cilantro on top to step up your Mac and cheese game and turning on pitch perfect while you enjoy the Mac and cheese for the perfect Friday night!
Kevin says
Great recipe. The cheeses and smoked paprika blended perfectly.
Cheryl says
This mac and cheese recipe is sooo delicious!! I have made it a few times now and I use smoked Gruyère cheese (and regular paprika). 😁
Jennifer Feeney says
This is the BEST Mac and Cheese I have ever tasted, and my family raves about it. I’m about to make it for a “Mac and Cheese Off” contest at my job and the winner gets to bring it for our work Friendsgiving dinner! The only change i make (I hate when people change recipes so much that they are barely recognizable!!) is that I top it with crispy fried onions and that gives it an amazing flavor. LOVE LOVE LOVE this recipe, so happy to have found it after making so many duds over the years!
Trish - Mom On Timeout says
Okay, first of all, a “Mac and Cheese Off”?!? This is amazing! And second, I love the idea of the fried onions on top – genius! So glad you are enjoying the recipe!
HOLLEY MCVEIGH says
I like how the winner of the Mac and Cheese Off has to work AGAIN and make their mac and cheese –
lol.
Making this for Christmas day – can’t wait!
Stevie says
This has been my go-to mac and cheese recipe since 2021. We have ate it numerous times, never lasts long in our house. When I don’t have panko, I’ll sub for crushed ritz crackers or another cheesy cracker which is also delicious!
Trish - Mom On Timeout says
I’m so glad you love it as much as we do!
Donna says
We use crushed corn flakes mashed with just a fade of butter to help crisp it up….. my family just loves it…. We used Chex mix (corn) crushed when we didn’t have flakes…. My kids said they almost liked that even more! Lol
Nance says
This recipe is so good. I accidentally used Gouda instead of Gruyere and it was still awesome. The parts touching my baking pan turned nice and crispy too. New favorite Mac n Cheese recipe. <3
Trish - Mom On Timeout says
Thank you so much Nance!
Tim says
This was the creamiest mac and cheese I’ve ever made, and the crunchy topping was amazing! I added a couple dashes of hot sauce and a few shakes of dry mustard to the sauce. I could see adding bacon or ham to make it a main dish.
Donald R Scott says
If the recipe is doubled, is the cooking time the same?
Trish - Mom On Timeout says
That would depend on how deep your pan is. If it’s a lot deeper, it will need a bit more time.
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!