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
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’.
Victoria Russo says
Do I use unsalted butter for the macaroni mix or the panko top?
Trish - Mom On Timeout says
Unsalted for the cheese sauce, salted for the panko topping but you can use unsalted for both if you prefer.
Jackie Padilla says
Yummy! Can this be made ahead of time and bake in the oven the next day?
Trish - Mom On Timeout says
Thanks so much Jackie! It 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!
Kelly says
I have made this recipe at least 6 times. I think it is perfect as is. My family loves it and I’m requested to make it for parties. I typically double the recipe because I have a large family, and there is never any left at the end of a gathering. My only tip for those making it, you need the suction cup grater to prepare your cheese. It makes it so much easier!
Sandy Norris says
Do you think that applewood smoked gruyere cheese will work?The store had 1 of gruyere but had plenty of the applewood so I bought both because I need to double the recipe. What are your thoughts?
Trish - Mom On Timeout says
I think that would be delicious! I mean, it will definitely add a smoked flavor to the recipe that isn’t there currently but if you like smoked foods, you’ll probably enjoy it a lot!
Taylor says
I have made this recipe so many times over the years and every time I make it without fail someone asks for the recipe! Last year my son brought some for lunch and shared with his teacher and now the whole school asks me to make it for them a few times a year! It’s truly the best Mac and cheese recipe out there.
Shannon says
This is an amazing recipe, and I have made it many times for family and eveyone loves it. Quick question – If I want to make it a day ahead of time and reheat how does that change the cooking instructions?
Trish - Mom On Timeout says
Thank you so much Shannon! 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!
Faye says
I don’t do reviews much but I made this last night for family and they were amazed. I thought it would be heavy with all the cheese and heavy cream but I was wrong! It was really the very best mac and cheese I have ever had. I just had to be part of the ratings because this was over the top! I did use Jack cheese and not the cheddar.
RoseMarie says
This is my go to Mac n cheese recipe and everyone raves about it But I want to make it for a gluten free friend. Other than gluten free pasta, what can I do for the roux? I guess use corn starch but would the amounts change or manner of using/cooking?
Trish - Mom On Timeout says
Right…It would need to be a corn starch slurry instead of the flour. Definitely not the same amounts because corn starch has double the thickening power. Maybe try half and see how it goes. I’ve never tried so I can’t say how it will turn out. Best of luck though!
Sharon LaBella says
Can you use already shredded cheese?
Trish - Mom On Timeout says
I really wouldn’t recommend it because it has anti-caking ingredients in it (corn starch) that can cause the sauce to not be smooth.
Gigi says
Can I assemble it ahead of time at night and baked it for dinner the next day?
Trish - Mom On Timeout says
Absolutely Gigi! 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!
Doug says
How do you recommend changing the recipe, if at all, to save and bake later? Traveling out of town in a couple of days, and promised mac & cheese to the house, and this recipe is always the best, but I won’t have time to start from scratch on it.
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!
M. Gomez says
The best mac and cheese I have ever had. Perfect amount of ingredients. So creamy and easy to make. Tasted so good. This will be my favorite dish. This is a must try recipe.
Trish - Mom On Timeout says
Thank you SO much! Have a great week!
Kathy says
Can you prep this ahead of time and pop in oven a couple of hours later?
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!
Hope says
Can I leave the panko topping off and refrigerate overnight. Then put the topping on and serve the next day?
Kate says
This is my regular dish for family gatherings. This is one of the best-tasting/textured cheese sauces I’ve ever tried, and it’s extremely simple. My family compliments it every time.
I find there’s a little much cheese sauce for the noodles, so I usually add 4-6 oz of noodles (I have brothers; it works out). I have no other complaints. I do like to add half a sauteed onion to the sauce, and some pickled peppers to the cheese topping, where they can bake all crispy and tasty.
I found this recipe after I found the really awesome biscuit recipe, which does indeed come out perfect every time (unless I try to use stoneware).
Cin Cin says
I thought the flavor was amazing but it was too cheesy for the amount of pasta. The next time, I will either make more pasta to go with the sauce portions or use about two cups less of cheese.