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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Brooke says
My family makes me use this recipe every single holiday 🤤🙃
TK says
Made this tonight for dinner and it was outstanding, one of the best Mac ‘n Cheese recipes ever! It was super creamy, flavorful and crunchy on top. My family loved it!
Sparkle craft frogs0068 says
Great recipe thanks for sharing
Sarah says
My favorite recipe and always my go to!! I add in Havarti as well or sometimes smoked Gouda. Definitely one of my faves!!
Caitlin says
Excited to try making this for Thanksgiving tomorrow. Planning on doubling the recipe and hopefully it will be enough for 15 people, many of whom have large appetites. Thank you for sharing!
Jodi says
A Thanksgiving favorite that is requested every year. Thank you for sharing. I’m going make extra to keep at home this year because my boys complain they don’t get enough on Thanksgiving:)
Perla says
The name says it all! This is really the best Mac and cheese ever! The times I’ve made it people love and want more of it. My sister-in-law is hosting Thanksgiving this year and asked me to take it as a side dish 😄 In the past I’ve accidentally added and mixed the Parmesan cheese in the combine shredded cheese bowl then added more in the crumbs and it came out tasting so good, but I realized after making it that I didn’t followed the instructions correctly, but it all worked out! It tasted super delicious! Thank you for sharing your recipe with us 🙏🏼
Allie says
The best!
Maddy says
It really is the best!! Question – do I need to change anything if I split this into two 8×8 pans?
Trish - Mom On Timeout says
Nah! It will turn out great! Thanks Maddy!
Dawn T says
I cut the recipe in half and added freshly roasted hatch green chilies. Wonderful!!
Crystal Jackson says
I’m doing that for Thanksgiving! New Mexico style!!
Nikita Godsey says
Question since you cut it in half did u still use a 9 by 13 pan or would an 8 by 8 be ok
Liv says
I’ve made this recipe before, did you end up switching the cheese, from sharp cheddar & Monterey Jack to Gruyère cheese? I don’t recall buying that last year because I thought the recipe called for Monterey Jack instead. Thanks!
Trish - Mom On Timeout says
It’s always been Gruyere but people make it with Monterey Jack all the time and love it that way so you could go either way!
Mardi Smith says
Can this be made ahead of time and put the topping on before it’s baked?
Trish - Mom On Timeout says
Sure can! 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!
Tifanny says
Hii for the salt and pepper how much amount do you add because it dosent say?? Thank you!
Trish - Mom On Timeout says
It’s to taste but I usually do somewhere in the realm of one teaspoon of sea salt and 1/2 teaspoon pepper. Keep in mind that the pasta should be salted when cooked and all of the cheeses are salty as well. My best advice is to taste add the bare minimum – maybe half a teaspoon of salt and pepper, then taste the sauce after the cheese has been added. If it needs more, add a bit more. Thanks Tifanny!
Anna Miller says
Great recipe! I added pepper Jack instead of Gruyère. However, it’s still a bit oily, how do I fix that? Everyone enjoyed it! Thanks for the recipe.
Alina Bejenari says
I have not had mac n cheese better than this. My family is obsessed
Linda says
This is the 3rd time this year that I’ve been asked to make this for my bunco group! Thanks 🙂
Janice DeMarco says
Delicious!
Summer says
Made this for Thanksgiving today, and it was the star of the meal. Waaaay exceeded our expectations. I’m pretty sure this is the 1st recipe review I’ve ever left, so that tells you how good this recipe is. I’ll be making this at every holiday now. Thanks!
Jeanetta Romero says
This may be a stupid question but is it possible to make the recipe without the breaded topping: no planko.
Trish - Mom On Timeout says
Absolutely! Just leave off and bake as directed or top with more cheese if you prefer.