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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Isaac says
This recipe was great! my first time making home made Mac & Cheese, My daughter love it, I’m a proud Dad! Thanks Again
Judy says
I’ve made this several times using different cheese and have yet to be disappointed! So glad I found this recipe. I’ve wanted to make baked Mac and cheese for years but thought I couldn’t make it right! But now I can! Thank you!!
Trish - Mom On Timeout says
Thank you Judy!
Juli says
This sounds SO delicious! I can’t wait to try it; the ingredients are already on my grocery shopping list. Quick question; it’s just my DH and myself…….can I halve the recipe for just the two of us? Thanks!
Trish - Mom On Timeout says
Yes! This recipe can definitely be halved.
Jessica says
Absolutely love this recipe!! It’s been my go to for months now, instead of the Panko crumbs, I make my own crumbs out of hawaiin rolls and it’s unbelievably delicious ???? my family has requested this recipe on multiple occasions! Thank you for sharing!!
Jil says
Fabulous!! Best Mac and cheese I’ve ever had! Are used half shredded cheddar, a quarter Valveeeta and a quarter Colby Jack. I forgot the Panko crumbs so used Ritz instead. It was so good ?
Trish - Mom On Timeout says
Love it with Ritz!
Tori says
This was my FIRST successful roux ever ? and my husband and I used sharp cheddar and havarti—love it!!! We also cooked 10 slices of bacon and chopped them up to stir into the cheese sauce and macaroni… I highly recommend!!!
Trish - Mom On Timeout says
Can’t go wrong with bacon ? So glad you gave this recipe a try Tori! Thanks for the wonderful review!
Paul Mccarthy says
just a fantastic mac and cheese recipe for all my football family hungry for homemade comfort food!!
Marquis Simmons says
Going on a trip to the Poconos with friends and I decieded to make baked mac and cheese and I’m so glad i found your recipe, perfect amount of cheese to mac ratio. This is now my go-to dish to bring to parties.
Trish - Mom On Timeout says
The Poconos?!? SO jealous! Have fun! I’m so glad you enjoyed the recipe – we LOVE it!
Robin says
I am now the Mac and cheese queen with your recipe. Everywhere I take it, everyone asks who made the Mac and cheese…it’s the bomb. Was able to have a friend smoke some cheddar and gruyere for me. Let me just say, OMG.
Robin in Indiana
Michele Theisen says
Fantastic dish. I served it over Labor Day weekend when we barbecued. Everyone loved it!
Lynn Bruneau says
I made this last night with lower fat milk and half and half cream. Everything else the same..best mac and cheese ever!
Ashley says
I took a risk and substituted in all gluten free options (sometimes it doesn’t always work out), but it was absolutely delicious!! GF pasta, GF all purpose flour, and GF breadcrumbs for those interested. Definitely adding this recipe to our list of favorites 🙂 Thanks for posting!
Trish - Mom On Timeout says
I’ve been wondering about that Ashley! I’m so glad you enjoyed the recipe!
DJ says
This was the question I was going to ask… made this recipe so many times and lived it! I was looking for recommendations on what GF flour did you use since I am trying to attempt making the GF version for a friend?
Rose says
Thank you for experimenting with that. Now I can make this for my two gf kiddos!
Brenda Conrad says
Great recipe! I didn’t have Gruyere cheese so I substituted Velveeta. It was so creamy and delicious!
Trish - Mom On Timeout says
Extra creamy I would imagine! So glad you enjoyed it Brenda!
Tam says
Can you freeze this and I used guda cheese
Trish - Mom On Timeout says
Yes, you sure can. Just let it thaw in the refrigerator and don’t put the topping on until you are ready to bake.
Mindy P. says
I tried this recipe tonight at work to experiment. Unfortunately all our cheeses at work are pre-shredded and the closest thing we have to swiss cheese is white american swiss slices. However, I just used different combinations of shredded mozzarella, colby, chedder, parmesan, and american. Just used a small amount of each until it added up to the 6 cups for the sauce. It still turned out absolutely amazing. I think this recipe would be hard to ruin and can’t wait to try it at home with the cheeses it’s meant to have. Thank you for sharing. I have a feeling this will be my cheese sauce recipe even when I don’t want to bake the mac n cheese.
Trish - Mom On Timeout says
I love that you made it work for you! And yes, we use this cheese sauce recipe A LOT. Not just for mac and cheese!
Dee says
Love the recipe. Made it for an event and it was a hit. Just made it again to perfect it. My question is how much butter are you using with the bread crumbs? I used all the butter( salted and unsalted) in the pan before adding the flour. Thank you.
Trish - Mom On Timeout says
It goes in order so the 6 tablespoons are for the sauce and the 4 tablespoons of melted butter are for the topping. Hope that helps!