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’.
Gary says
Turned out really good!!! Was quick and easy to make too. 🙂
Irene says
Wow! Great base for adding any additional flavors/spices to make this your own. Only changes I made were adding smoked paprika, ground mustard and cayenne to the roux mixture, adding three varieties of cheddar with the Gruyère and adding fried onions to the panko because I didn’t have enough to double the recipe. The flavor and consistency were outstanding with just enough kick. Since I had 9 grandkids under 9 eating this, I didn’t want it too spicy. This is saved as my go-to!!
Donna D. says
I made this yesterday for a Super Bowl party. Go Birds! It was so good. I made it a couple of hours a head of time and baked it before I left for the party. It was very creamy and delicious. I followed the recipe to the tee. I used medium shell pasta instead of elbow macaroni because I prefer it. So yummy.
Nancy Gammon says
This was a very good recipe, thank you for sharing. Had to substitute all lactose free dairy products and my biggest critic absolutely loved it.
Dianne says
Made this for Super Bowl Sunday – hubby requested baked mac and cheese. The BEST! I did use Tillamook shredded sharp cheddar for convenience – it melts nicely. The Gruyere took it over the top. Thanks – this will definitely go to a future potluck. ❤️
Christina S. says
Seriously this is the most decadent mac n cheese. The panko topping is simply the best. This is the only mac n cheese I make now. It’s so good I’ll make it as a side dish for company or as a sunday main with salad.
Dee says
I made this for Thanksgiving 2024 and it was a big hit,
I now make it at least once a month.
Cyndi says
Made this Mac and cheese recipe for the first time ever for my family for thanksgiving and it was so good that I am now being asked to make it for Christmas dinner.
Trish - Mom On Timeout says
We are making it for Christmas too! So good!
K.Williamson says
I added onion powder and mustard. Used crushed premium plus crackers instead of panko. Great recipe!
Shari says
Have any experience subbing gluten free pasta, flour and bread crumbs for this ry?
Trish - Mom On Timeout says
I have not personally tried this but several readers have done so and said it was terrific!
Stephanie Atkinson says
INSTANT FAMILY FAVORITE- OMGOSH- I’ve always wanted to make a good homemade baked Mac n Cheese. Although I’m not a fan normally- this IS THE BEST HOMEMADE DISH- EVVVER!!
I made this with 2 additions. And it is AMAZING..!!
Cheese sauce-
I added a half brick of Cream cheese softened after all shred cheese was melted and smooth
Panko Topping –
I kept the paprika and added 1- 2 tbsp of Garlic Salt.
The light garlic added a great flavor idk if the cream cheese did much… but it was soooo yummy- I just continue to use it.
It was a request for my 39 yr old daughters bday dinner 2/8/25 7 adults ate the entire dish some got 3 servings.. the next morning- the exact same family members asked me to make another pan for the Superbowl. I no longer need to look at recipe other than measurements
THANK YOU FOR MY FAMILY’SNEW FAVORITE COMFORT FOOD…
Becky Arnold says
This got rave Thanksgiving reviews, and a request for the recipe from a college age family member.
I made it GF with chick pea pasta, Bob’s GF 1 for 1 flour for the sauce, and for the crumb topping, GF crumbs from GF crackers. I did not announce it as a GF dish. A big hit, will make again, GF or non GF.
Erin says
Hi! I made this last year and LOVED it. However I wasn’t sure which part do you use the unsalted butter and which part is the regular butter ? Thanks so much!
Trish - Mom On Timeout says
Hi Erin! It’s 6 tablespoons of unsalted butter for the roux used in step 4 and the 4 tablespoons of salted (you can use unsalted here if you prefer) are used in step 10 for the topping. Hope that helps and sorry that wasn’t more clear 🩷 Happy Thanksgiving!
Dan says
Yes, would have helped in the ingredients to say “for the topping”, then listed below. Fantastic recipe! I added chicken but kept pretty much to plan. It was great!
Alisha says
I made this for two friendsgivings this week alone and plan to make it again for Thanksgiving! I doubled the recipe both times and it was wonderful. It was a huge hit and I can’t get enough!! Used two baking dishes and after two trials, I would recommend baking it for 20 min & broiling for two min — could be that my oven is weird but it doesn’t brown the panko unless I broil, and the 30 min dries it out more than I’d like. I love it saucy!!!
Trish - Mom On Timeout says
Thank you for the feedback Alisha and yes, ovens can be SO different, I’m glad you found a way to make it work for you!
Martha Moore says
Is there any way to make this ahead of time? Can you make it then add the topping later to bake?
Thank you
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!
Kim says
Hi–Can you please clarify the butter part of the recipe? The ingredient list calls for 6 tbsp unsalted butter and then 4 tbsp melted butter (is this supposed to be salted or unsalted)? In the recipe instructions, it has where both butter is melted. I’m trying clarify at which step to use the 6 tbsp and 4 tbsp in the recipe. Thank you.
Trish - Mom On Timeout says
Sure!
6 tablespoons butter ➡ 4. Melt butter in a deep saucepan, dutch oven, or stock pot.
4 tablespoons butter ➡ 10. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika.
Sydney says
Can you make this in the morning and bake it in the afternoon? Or does it have to be baked right away?
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!
Ed says
How heavy is a cup of cheese (cheddar, gruyere)? Very excited to make this recipe!
Trish - Mom On Timeout says
Four ounces is considered 1 cup of shredded cheese. Hope that helps, enjoy!
Brittany says
What kind of Parmesan cheese are you using for the topping? I made this last year and there were no leftovers. It’s so yummy!
Trish - Mom On Timeout says
I like to freshly grate my own but any will work – just use your favorite!