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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Bobbi says
Disappointed. Not smooth and creamy as I expected. Used high quality cheeses that I hand grated. Followed the recipe exactly.
Trish - Mom On Timeout says
I am going to say maybe you didn’t follow the recipe ‘exactly’ because this is seriously unbelievably creamy when the recipe is followed. Maybe re-read it and see where things might have gone awry? Happy Thanskgiving!
Emily says
Hi,
Can I make this ahead of time for a friend up until the baking, and then pop it in the fridge until they bake later that night?
Also wondering if it will still be great without the extra 2 cups of shredded cheese inside of it?
Thanks!!
Trish - Mom On Timeout says
Still yummy without the cheese but it won’t be nearly as cheesy or gooey – so keep that in mind. 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!
Stephanie says
WOW! I made this for a friend recovering from surgery who LOVES mac n cheese. I’m sure she is going to LOVE this! (I sure do!)
Jackie B. says
Thought I had the best Mac n Cheese recipe until I tried this! Was looking for something different and Googled “the best Mac n Cheese recipe” and this came up! OMG! 😱 DA BOMB DOT COM! My husband and daughter kept going on and on about how good it was and that this should now be the ‘go to’ recipe!! We are a Caribbean / Southern blended fam and know some GOOD food! This did not disappoint! Thank you, Trish!
Trish - Mom On Timeout says
Thank you SOOO much Jackie! Say hi to your family for me and Happy Thanksgiving!
Cathy Smith says
I made this exactly according to the recipe and it is perfect! Could it be made ahead and frozen?
Trish - Mom On Timeout says
Hi Cathy, thank you! This recipe can be frozen. You can assemble the entire dish, minus the topping, wrap tightly with plastic wrap and then foil (and then I do another round of plastic wrap) and freeze for up to 2 months. Let thaw overnight in the refrigerator. 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!
Kari says
I made this for my football party yesterday. I used horseradish cheese and some cooper sharp American and added crumbled smoked bacon . Everyone loved it !
Jaye says
what is the purpose of the olive oil coating on the macaroni? thank you.
Trish - Mom On Timeout says
That keeps the macaroni from sticking to each other. Thanks!
J Bass says
I made this for Thanksgiving last year and it was a huge hit. Been instructed to make it for Thanksgiving and every holiday from here on.
Katie says
Can you make this recipe ahead of time? I’m assuming you’d just wait to bake it until you’re ready to serve it. But would baking time increase if it’s been refrigerated?
Trish - Mom On Timeout says
ou 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!
Nancy Comella says
Very easy recipe to follow and it was very tasty. Thank you for sharing.
Ambre Ruiz says
This is the best Mac n cheese recipe off the internet that I have ever made hands down title says it all! I made it just now and my family is making mmmmmmhhh sounds while their eating!! Greatest Mac n cheese by far!!
Theresa says
So goo I used the cheeses u had on hand, swill and cheddar and added some dried mustard to the cheese sauce. The crumb topping was super and my husband’s favorite part
Nicole Criswell says
I used this and mixed with my left over homemade chili. My family loved it. Things I do differently is I add onion and garlic powders with salt and pepper. I used sharp cheddar (for the majority) then added mozzarella and colby jack also. Also I don’t like crumb topping on my Mac and Cheese so I just do a thick layer of cheese before baking.. This is an amazing recipe. I’m the one everybody always wants to bring the mac and cheese at family events but I’m always switching it up trying to find my perfect recipe and I think I found it with this one. The only thing I think I will do different next time is add a little bit of Velveeta
Lisa says
Did you try this with the addition of the Velveeta? At what point would I add in the Velveeta cheese? Thanks so much!
Misty says
Omg the yummiest EVER. I used oatmilk instead of whole milk. I didn’t use heavy cream at all and added diced jalapenos to the cheese mix. Hands down the best ever ever!!!!
Holly Medrano says
Hello! I just tried your recipe for the first time last night to take to a dinner with friends and it was a HUGE hit! Between the adults and the kids, everyone had seconds. I used gouda, a white cheddar gruyere cheese mix, and sharp yellow cheddar. Other than that I made everything exact on your ingredient list, just added bacon, a little onion powder and red pepper flakes. I will definitely be doing this again and again!
Barb says
How many cups of dried macaroni to equal 16 oz cooked? Thanks
Trish - Mom On Timeout says
The recipe calls for 16 ounces dry – so a 1 pound box.
Lori says
Can I make this a day ahead of time?
Trish - Mom On Timeout says
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!
Jesse says
Can I get it all in the baking dish and take it 2.5 hours away and finish it in the oven there? You forsee any issues with that?
Trish - Mom On Timeout says
You can assemble the entire dish, put it in an ice chest and travel with it. Just bake it when you get there!