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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Gina says
Can this be prepared the night before, and baked the next day obviously adding the crumbs before putting in oven? Will it still be creamy?
Trish - Mom On Timeout says
I’d leave the topping for the day you’re baking. And make sure you let it sit out at room temperature while the oven is preheating. It will also need additional time in the oven since it won’t be going in hot. Enjoy!
Kayla says
Can penne be used instead of the macaroni?
Trish - Mom On Timeout says
Yep, use your favorite pasta here.
Nancy E. says
Isn’t Velveeta processed cheese & can be bad for you?
Trish - Mom On Timeout says
This recipe doesn’t use Velveeta cheese…
Joanna says
It was delicious… best recipe I’ve tried.
Trish - Mom On Timeout says
Thank you SO much Joanna!
Bisma says
Are these measurements US sizes or UK because I know there’s a slight difference x
Trish - Mom On Timeout says
US
Tim says
Love your details! Can you confirm one thing – is it 16 oz of dry pasta, or 16oz of cooked pasta?
Trish - Mom On Timeout says
16 oz dry weight and thanks Tim!
Kelly Carter says
I dont have heavy cream can I just add more milk?
Trish - Mom On Timeout says
Yes you can! It just won’t be quite as rich. Half and half would also work if you have it.
Marggie says
What if you just use milk? Skip the heavy cream?
Trish - Mom On Timeout says
It just won’t be quite as rich. Half and half would also work if you have it.
Mandy says
This definitely lived up to its name! My mom and I cut the recipe in half and added half a red pepper, and it was honestly to die for!! I’ve never found a good homemade Mac and cheese recipe before this, but this is definitely going in my recipe bank!!
Trish - Mom On Timeout says
Made.My.Day. Thank you so much Mandy!
Merle Almeida says
I tried this recipe at home today. Just made one addition to the dish, added chicken franks & it tasted delicious. Thanks for sharing this recipe. This is now added to our families favourite dishes. Thanks so much
Trish - Mom On Timeout says
I appreciate this SOOO much! Thanks Merle!
Bianna says
My daughter just made it and the whole thing was gone in a single sitting. Super easy, cheesy and delicious
Trish - Mom On Timeout says
Lol! I love hearing that! Thanks for stopping by Bianna!
Grandma says
I’ve been cooking for 55 years and this mac n cheese recipe is the best one I have tried.
Trish - Mom On Timeout says
High praise indeed! Thank you SO much!
James Gaither says
Your ingredients call for 4 cups of shredded cheese. However, instruction #7 call for adding 2 cups of shredded cheese and add another 2 cups equaling 4 cups. Instruction #9 calls for adding another 2 cups of shredded cheese. This would make a total of 6 cups total. Is it 4 or 6 cups of shredded cheese.
Trish - Mom On Timeout says
My recipe calls for 4 cups of cheddar cheese and 2 cups of Gruyere. 6 cups total. Hope that helps!
Janet says
So rich and creamy ! It was perfect and easy to make!
SJ says
Great recipe, I didn’t have any full cream milk so used evaporated milk instead then added a teaspoon of Dijon mustard to counteract the sweetness. Also used a slice of malted grain bread dried out in the oven for the crumb topping.
Added lightly cooked broccoli to the dish before baking & a few cherry tomatoes on the side once I’d served it.
Just had a big thumbs up from the hubby, thanks for sharing!
Trish - Mom On Timeout says
Love the broccoli addition – YUM!