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
For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Beth says
Made this several times. The last time I froze 1/2. I have never frozen pasta before. It was fantastic. If we didn’t know better, we would have thought it was made fresh today. This IS my go to Mac & Cheese.
Elli says
This is my go-to Mac and cheese recipe! All the tips are worth listening to. I do tend to double the pasta recommendation (to a total of 2 cups). I also leave out the panko topping (it’s delicious, but the little people in my life don’t seem to like it). Every time I make it, people ask for the recipe.
Lisa says
Best recipe that I’ve tried in a long time family loved . A keeper
Mira says
I use this recipe every time and Panko topping has the best texture combined with the Mac and cheese! I also use only half and half! Thank you
Julie says
This is my new go-to Mac and cheese! I followed the recipe except with less topping and it is fabulous! Everyone that has eaten it says that it is the best they’ve ever had and it makes me look like a star. Thanks!!
Kayleena says
add sausage, nutmeg, and a couple more seasonings and its perfect
Carla says
I made this for Easter today. It was really good. I did do a couple things differently. I added a teaspoon of mustard powder and 1/2 a teaspoon of nutmeg. I also didn’t bake it.
Lisa says
I’ve been making Baked Mac and Cheese for over 40 years and this is the best by far of anything I’ve ever made. It is now my ‘go to’ recipe for it!
tonyai says
Seriously the creamiest baked mac n cheese I’ve ever had! Everyone loves it! The Gruyère was a perfect addition.
Mariah says
The combo of Gruyère and Extra sharp cheddar is perfect. I’ll confess, I love embedding little nuggets of cheddar that form pockets of surprise cheese, so I don’t exactly fold every bit of it into the bechamel. I added a tiny sprinkle of garlic powder and thyme, and a bit of salt with white pepper. I brown my panko before adding it – it is so so so good.
Amanda says
This is now a family favorite! Wondering – has anyone attempted this in the crockpot? If so, what adjustments did you make?
Elise says
My favorite Mac and cheese recipe!
I make a few adjustments to my own liking, if anyone is interested here are my changes:
-saute garlic paste in with the butter
-add mustard powder, garlic powder, and paprika in when seasoning the sauce
-only do half the cheese in the middle of the layers, second half goes on top under the panko
-double the panko mixture – I love crunch. I also do half Italian panko and half crushed up Ritz crackers.
The best Mac and cheese!! So easy and I get lots of compliments
Linae Bouche says
Trying it for the first time tonight. I like your additions, especially the mustard powder and garlic. I’ll be adding a pinch of nutmeg.
Natividad Lopez says
This is the best Mac n Cheese I have baked! Instructions were easy and I followed the recipe as it was written. This is now a family staple and favourite as a side dish and always made this to any supper gathering as a gift. THANK YOU, its DELISH!!!!
Taryn Treloar says
Amazing!
Added bacon and jalapeños
Best Mac and cheese I’ve ever had!
Beth Evert says
I was searching for a seriously good Mac and cheese recipe and this is it.
Elise says
My favorite Mac and cheese recipe!
I make a few adjustments to my own liking, if anyone is interested here are my changes:
-saute garlic paste in with the butter
-add mustard powder, garlic powder, and paprika in when seasoning the sauce
-only do half the cheese in the middle of the layers, second half goes on top under the panko
-double the panko mixture – I love crunch. I also do half Italian panko and half crushed up Ritz crackers.
The best Mac and cheese!! So easy and I get lots of compliments