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
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’.
Michelle Boyce says
Tastes yummy and very easy to make. I got up at 6:30 for Easter morning to have ready to take to lunch.
Trish - Mom On Timeout says
Thank you Michelle!
Maria says
These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing! Exited to try this Tonight
Trish - Mom On Timeout says
You are so sweet Maria – thank you!
Jo Dawson says
This recipe reminds me of the mac and cheese my Dad use to make when I was little. He always made dinners from scratch. I remember him making homemade spaghetti sauce, he laughed when Ragu came out lol.. Can’t wait to try your recipe .
Trish - Mom On Timeout says
Awww, I hope it tastes just how you want it to!
Diana Chavez says
Can this recipe be frozen!
Trish - Mom On Timeout says
It sure can 🙂
Holly says
Can I make this ahead and take to dinner somewhere else and bake it there? My worry is there will be too much liquid to take in the car.
Trish - Mom On Timeout says
You totally can do that. Just cover with foil or a lid and you’ll be fine. It’s pretty thick actually.
NORMAN Whitney says
What a great recipe Made it for Easter and I wasn’t sure how It was going to come out So I made a whole pot for myself On Thursday fabulous
Felice says
How about putting it together the day before?
Trish - Mom On Timeout says
You can do that but you will need to add some cooking time since it will be chilled. Remove from the fridge as you are starting to preheat the oven and let the bakeware warm up a bit before placing it in the oven.
Andrea says
Pre-rating for my question: Can I prep this recipe a day in advance and just add the topping and bake the next evening?
Trish - Mom On Timeout says
You sure can Andrea! Just make sure you allow for extra baking time.
Kirsten says
Just the best mac and cheese. I was low on milk, so I used Pet Milk and some lower sodium chicken broth. I have made this recipe numerous times before as written, but I like these substitutes. I always mince up a small onion and add to the roux, since this is what my family likes. Best mac and cheese!
Kelly P says
This is the best Mac and cheese ever! I have been looking for years and finally found it! Thank you! Can I make the day before and bake the day of? I am making for Easter dinner tomorrow.
Trish - Mom On Timeout says
You absolutely can Kelly just allow for additional cooking time since it will be cold.
Claudia S says
I made it for my husband and he says that this is the best mac and cheese he has ever tasted. Thank you so much for sharing your recipe; I have a feeling I will be asked to make this often from now on.
Linda Hibberd says
This was really yummy! I thought I was cooking more noodles than called for (nope, it was a 16 oz. box), so I increased all other ingredients by about 1/3. Worked out fine! I used only mild cheddar and parmesan for the cheeses. All the adults loved it, half the kids did, and the other half wouldn’t try it since it looked different than their regular Kraft mac ‘n cheese. I will say that having 2 people working on it helped a lot since I didn’t have everything measured out before starting on the sauce. It wasn’t super fast to make but was well worth it.
Sky says
This is the greatest homemade Mac and cheese recipe I’ve used. So creamy and cheesy and delicious. I also added bacon bits on the top and just made it even greater.
Kimberly says
Thanks for this simple recipe without eggs. I added crab meat and shrimp my family loved it
Joanne McKenney says
This recipe is the bomb! Everyone raved so I’m making again for Easter!
Thank you for a delicious dish I’ve added to my repertoire!
Connie says
My family loved the mac and cheese. No leftovers.