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You are here: Home / Recipes / The BEST Homemade Baked Mac and Cheese

The BEST Homemade Baked Mac and Cheese

October 22, 2018

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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.

mac-and-cheese-recipe

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.

mac-and-cheese-crunchy-topping

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!

kitchen-aid-stand-mixer

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!

mac-and-cheese-three-cheeses-baking-dish

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.

best-macaroni-and-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

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4.99 from 3536 votes

The BEST Homemade Baked Mac and Cheese

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. 
Course Dinner
Cuisine American
Keyword cheese, dinner, kid friendly, mac and cheese, macaroni and cheese
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 1 hour hour
Servings 12
Calories 642kcal
Author Trish - Mom On Timeout

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

Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg

homemade-mac-and-cheese-recipe-collage

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Have a great day!

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By Trish - Mom On Timeout October 22, 2018 Entree, Popular Post, Recipes

Previous article:
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Comments

  1. Melissa says

    June 2, 2024 at 4:01 PM

    I just found this recipe last week and have made it twice already. It will be my go-to for family events, I was just wondering if will taste as good if it’s prepared a day or two in advance and then reheated- I would not add the panko bread crumb mixture until it was ready to go in the oven.

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 9:02 AM

      Thank you so much Melissa! You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!

      Reply
  2. Nancy says

    June 1, 2024 at 11:21 AM

    This is the BEST!!!!!!! Thank you!!

    Reply
  3. Grace Murphy says

    May 31, 2024 at 5:12 AM

    How long do leftovers last in the fridge?

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 9:04 AM

      Store leftovers in an airtight container in the fridge for up to 3 days.

      Reply
  4. Cindy Dwyer says

    May 28, 2024 at 5:35 PM

    This really is the best Mac and Cheese recipe.!!

    Reply
  5. Melanie Penner says

    May 28, 2024 at 10:20 AM

    So to be clear, only 2 cups of cooked macaroni in this recipe ?

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 9:05 AM

      Sixteen ounces (one pound) macaroni needs to be cooked for this recipe.

      Reply
  6. Diane says

    May 27, 2024 at 11:39 PM

    The best Mac and Cheese I have ever made. I made it as written other that adding fresh sliced Jalapeno’s on top of the panko crumbs before baking. I also used white sharp cheddar. Made for my son’s 41st birthday and he loved it. I will make this recipe always. Its perfect!!!! Thank you so much.

    Reply
  7. Angela Moore says

    May 27, 2024 at 12:09 PM

    Is there a way to prep and make this in advance?

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 9:07 AM

      You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!

      Reply
  8. Tina says

    May 20, 2024 at 7:16 PM

    I’ve made this recipe many times and it’s always a crowd favorite! I need to make 2-3 pans for a large party. Do you think it would be possible to prepare up until the point of putting in the oven to bake? Refrigerate over night and then bake?

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 12:38 PM

      You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!

      Reply
  9. Liz says

    May 16, 2024 at 10:34 AM

    Can this Mac n cheese be made ahead of time?

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 12:40 PM

      Certainly! You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!

      Reply
  10. Angela says

    May 15, 2024 at 10:56 AM

    Hi! This recipe looks amazing, and I can’t wait to try it out. I do have a follow-up question though. I would like to make this for an upcoming party. Can I prepare this ahead of time and just bake the following day? Or is it better to bake the same day I prepare it and then just reheat the following day? If the latter, what are the reheating instructions? Thank you!

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 12:41 PM

      You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!

      Reply
  11. Kaitlyn says

    May 6, 2024 at 9:09 AM

    This recipe was AMAZING. My son and husband are both gluten free so I substituted the noodles for gluten free elbows, substituted the flour for gluten free flour, substituted the bread crumbs for gluten free panko. It was so delicious. No one even thought it tasted “gluten free”. I followed the recipe to a T besides those substitutions and everyone raved about it

    Reply
  12. Christy says

    May 5, 2024 at 1:52 PM

    Absolutely delicious! Didn’t have heavy whipping cream so just added more whole milk and flour and that did the job, also added some Gouda. This was just so delicious and I’ll be making this for the holidays as well. Thank for sharing!

    Reply
  13. Sabyne Bonnecarrere says

    May 3, 2024 at 8:22 AM

    Such a winner every time I make this one! I didn’t have Gruyère so used more of the Very Sharp Cheddar(grating it yourself is so important👍🏼). And she’s right about the roux being essential… great advice in her write up that’s part of this article. I didn’t prefer the panko when I’ve made before so I did a sleeve of Ritz crumbled with the butter and paprika. What a hit!.. 5 people asked for the recipe!! I’ll send to them👍🏼thank you!

    Reply
    • Trish - Mom On Timeout says

      June 8, 2024 at 12:47 PM

      Thank you so much Sabyne!

      Reply
  14. Jackie says

    April 30, 2024 at 10:49 AM

    Made this recipes many times with no adjustments and have been told by everyone that this is the best Mac n cheese they have ever had! I have shared your recipe link to several others to enjoy!! Thank

    Reply
  15. Michael says

    April 24, 2024 at 7:20 AM

    Awesome!!! I’ve made this twice now and it’s amazing!! My wife says it’s the best she’s ever had! It’s that great!!

    Reply
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Hi, I’m Trish!

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