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!Â
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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BT says
It’s absurd how good this is. We do this recipe every Christmas and it never fails to disappoint. A couple things we added that moved it to the next lever for us, were a can of chopped green chilies, and thick-cut bacon OR lobster!!
This year I might consider substituting the Gruyère for something else because sometimes I find it to be a bit… funky? Just sometimes, not sure why. Also the print version of this recipe has a function that scales between small, medium, and large, but that doesn’t seem to work in any browser I’ve used. It always stays at 12 servings. Just be aware.
Brandon says
This recipe turned out amazing! I didn’t put the layer of cheese in the middle of it. It was so good and I made it for thanksgiving and I think it was my favorite part of the meal.
Lielti Posenjak says
it was so good!!! my church really enjoyed it I’m definitely making this again!!!!!
Selene says
Made for Thanksgiving and it was the best mac and cheese I ever had and made!
Jen says
I made this for thanksgiving yesterday and it was a huge hit! This was my first baked Mac n cheese recipe from scratch I’ve ever made and I shredded the cheese from blocks. I used extra sharp cheddar and smoked gruyere. I doubled the recipe and made it from start to finish in my cast iron Dutch oven. Other than that I followed this recipe to the T. Our extended family, my Husband and Son all agree it’s the best Mac n cheese they ever had. Thank you so much for sharing this recipe, I will be making it again for Xmas but possibly a different cheese combination 🙂
Amanda says
I just made this mac and cheese for Thanksgiving dinner, this is actually the first time I have ever made homemade mac and cheese, and it was a hit!!! Delicious! thought it was going to be a real process and take much longer but it was easy and quick! Will be saving this recipe to make in the future for sure! Thanks!
Miranda says
The only thing I did differently was add the last two cups of cheddar into the sauce instead of between the two layers of noodles as the recipe suggested. So good! A huge hit at Thanksgiving. My 12 year old nephew said it was the best mac and cheese he’s ever had lol
N uo says
Love this
Angie says
Cheesy, with panko topping, I’ve used this recipe like 5 times and my family loves it. I add a little bit of spice such as paprika, chili, and mustard powder. I have substitute some of the cheeses with gouda as well.
Ashley says
This is my absolute favorite mac & cheese recipe! I make it anytime I want to make mac & cheese for a crowd. It pairs perfectly with some pulled pork sandwiches and coleslaw, an easy meal to make for new parents or someone grieving. It is so cheesy and my absolute favorite.
Jason says
I found bacon pasta at the farmers market and it was amazing with this recipe.
Carrie says
This has become my go-to Mac & cheese recipe, it’s perfection! Thank you so much for making this available. I do different little tweaks each time depending upon what ingredients I have on hand but it’s never failed me. I make it for Thanksgiving & Christmas every year the night before, refrigerate and bake the day of. Sometimes I make it just because I’m craving it and eat on it all week!
Faith says
I have made this recipe now several times. It is the one thing that my friends and family expect me to bring to a gathering now. I think I would be kicked out if I didn’t bring it. Thank you
Trish - Mom On Timeout says
Haha! Love this! Thank you SO much Faith for the kind words 💛
Tammy says
I added some Vermont Extra Sharp and Smoked Cheddar, since I did not have enough of the other cheeses. Fingers xd Smells amazing
Kortney says
This recipe is SO delicious!! Absolutely making this every thanksgiving from here on out!