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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Winter says
HI, if i wanted to make this the night before what do you suggest?
Trish - Mom On Timeout says
Just don’t put the breadcrumbs on until you’re ready to bake and let the mac and cheese sit at room temp while the oven is preheating. You will need to add about 10 to 15 minutes to the bake time as well. Thanks for stopping by!
Jeanne says
Can I pre-make this recipe or is it best the day of?
Trish - Mom On Timeout says
Just don’t put the breadcrumbs on until you’re ready to bake and let the mac and cheese sit at room temp while the oven is preheating. You will need to add about 10 to 15 minutes to the bake time as well.
Elise says
How many people does this recipe feed? I’m making this for my class (15 women)!
Trish - Mom On Timeout says
This is 12 servings Elise.
Mary says
I have never left a comment for a recipe but I made this and it truly is the best mac and cheese! I accidentally bought apple smoke gruyer cheese but that turned out to be a delicious mistake! It made the dish even more flavorful! Thanks for all your great recipes. Also love the spinach chicken parm!
Trish - Mom On Timeout says
Oh man, that is one lucky mistake lol! Now I need to try that! Thank you SOOO much for stopping by!!
Heather Blair says
The best ever. My family raved about this. Its a keeper. Thank you
Trish - Mom On Timeout says
Thank you so much Heather!
Mary says
Love this recipe thanks for sharing. I added a dash of cayenne and dry mustard. Next time I will use at one least yellow cheese to give just a little more color because I used all white cheeses. But I was totally satisfied and will make this for Christmas.
Trish - Mom On Timeout says
Oh, fantastic! I’m so glad you like it Mary!
Nadia Vraja says
So I found this recipe and made it for Thanksgiving. Wow. It was a hit. My teenage daughter and her friends hit me with a “that mac n cheese was FIRE!” Definitely a keeper and a staple in my home. Thanks!!
Trish - Mom On Timeout says
Well that’s a new one for me lol! I’ll have to start using it 😉 Thank you so much Nadia! Appreciate your comment and feed back SO much!
stephany says
loved this recipe! I took it upon myself to change it up a bit, added shiitake mushrooms and jalapeño and used truffle oil. thanks for posting 🙂
Chrissy says
Huge hit today! Next time will have to double it. I changed up a little and used extra sharp cheese instead of sharp and substituted 3/4 cup of it with Chipotle Gouda. Gruyere was a first for me and tastes great. Finally found a Mac and cheese recipe to keep!
Janis says
Would this recipe work well with sharp cheddar and Monterey Jack cheese?
Trish - Mom On Timeout says
Yes! Any combination of cheeses will work actually. I just used my favorites for the recipe.
Barbara Anderson says
I made this today for an early Thanksgiving dinner side entree. My family LOVED this. I was so pleased I chose this. This is definitely a keeper!
Trish - Mom On Timeout says
Thanks Barbara!
Aahed says
Hey Trish, do you use salted or unsalted butter? Also what stove top heating should I use under step 5? And lastly does the Panco crumbs need to be plain or seasoned? Thank you
Trish - Mom On Timeout says
I used unsalted butter, medium heat and plain. Hope that helps (and I’ve updated the recipe!) 🙂
Aahed says
Hey Trish, I was really interested in finding out what pan size you recommend, as well as what heating level to use on the stove top for the roux and whether or not I needed to adjust through out the process of adding the milk and cheese. Thank you
Trish - Mom On Timeout says
In step 1, I recommend a 3 or 4 qt baking dish (9 x 13 works great!), and medium heat for the roux as well as for the step of adding milk and cheese. Hope that helps!
Kelly Mahan says
Mac ‘n’ cheese with a crust? Yes, please! And all it took was some panko crumbs?
Trish - Mom On Timeout says
Haha! Yes indeedy! So good!
Doris says
How much cream cheese?
Trish - Mom On Timeout says
Oh man! Good catch Doris! That line is for another mac and cheese recipe that’s coming out next month. Just updated the recipe and deleted that line. Thank you!