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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Nora says
This really is the best mac n cheese recipe. I just finished making a double batch and it came out fabulous.
Katie says
Wow!! I have been craving some real Mac n cheese and this hit the spot!! Fantastic recipe, I will be sharing it with my friends and family!
Nicole Sanchez says
This is definitely the best Mac and cheese recipe, EVER! I tried many over the years and I always wanted it to be more cheesy. This is so cheesy, gooey, yummy in my tummy! My family loves it. It is a staple of our thanksgiving meal every year and they beg me to make it on the weekends as well! Thank you for sharing!
Trish - Mom On Timeout says
I’m so glad you and your family love this recipe as much as we do Nicole! It’s the magical cheese to mac ratio that makes all the difference lol!
Gary Rose says
I just made your tuna casserole recipe last night and was the best ever. Now I want to do your Mac and Cheese, but I want it to fit into a 2 qt baking dish. Any suggestion how I can reduce your Mac & Cheese recipe to fit in my 2 qt dish. Thanks much. Gary. Love your site.
Trish - Mom On Timeout says
Sure Gary! You can just cut the recipe in half. That will do the trick!
Elle says
I’ve used this recipe several times and it’s definitely proven to be a crowd favorite. The consistency is perfect and it comes out delicious every time.
Sidenote: Once I forgot to buy heavy cream so I substituted 2 tablespoons of cream cheese and it did the trick!
Julia says
This was a hit with my tiny family, amazing! Couldn’t find Gruyere so I used sharp cheddar, pepper Jack, mozzarella and velveeta cheese, other than that my entire family and friends went nuts when I posted the video.
Trish - Mom On Timeout says
A delicious combination for sure!
Dana B says
Made this many times and everyone says it’s the best Mac and cheese they have ever tasted. How long can this be stored in the fridge until baked?
Trish - Mom On Timeout says
I wouldn’t do it more than a day, maybe two in advance Dana. Thank you!
Nate says
Fantastic basis for Mac & Cheese , there are 100s on the net and this one is my favorite , I added crawfish tails cooked in a little butter and crawfish boil and a pinch of Cajun for that spice and also added a tsp of nutmeg to the roux , this recipe is perfect
Trish - Mom On Timeout says
I appreciate this so much Nate!
Maddie says
I followed your recipe word for word (minus the gruyere; mild and sharp cheddar was all I had on hand) and it was hands down the most luxurious and delicious baked mac and cheese recipe I have ever had. I also added a pinch of mustard powder, but other than that I made it exactly how it was written. I couldn’t think of anything to change or do different, it’s that flipping amazing!!
Trish - Mom On Timeout says
Love the addition of mustard powder – that would add some great depth to the overall flavor. May throw that in myself next time 😉
Taylor says
The best Mac and cheese I’ve ever made.
My boyfriend took one bite and said it’s a keeper! I did half the recipe and it still turned out amazing.
I can’t wait to make it again and share with others. Thank you for the recipe 🙂
Angel Ogrodowski-Twyman says
This is a terrific recipe for Mac-n-cheese. It has proven to be a crowd favorite! I agree that using Gruyere elevates this dish. I always use a combo of Gruyere, sharp cheddar and pepper jack. The only addition I made was to add some dried mustard to the roux.
Laura says
This really is the best mac and cheese ever. We all love it in my family – and the cheese combo is the best. Thank you!!!
Cyndi G. says
I made this recipe yesterday for a family gathering. How much is a serving size? I was taken back by the amount of calories in this recipe. Everyone liked it but there was still more than half left over. We had 9 people. I think if I made this again I would try to half the recipe. The prep time is deceiving too. Unless you have the kitchen aid mixer attachment to grate the cheese, it takes a LONG time to grate 6 cups of cheese. Prep time took me 1hour with more than 30 minutes to grate the cheese. Not being a confident cook or kitchen guru, I bought 32 ounces of cheddar because the recipe calls for 4 cups (8 oz in a cup, right?). Then I bought 16 ounces of Gruyere cheese for the 2 cups. Needless to say when you grate cheese, you need only about half of what the block is, so I have a lot of cheese left over. Not sure I’d make this recipe again unless lower fat options would still make is taste good. I would choose fat free or 1% milk and regular or light cream and light cheddar. This would probably mess with the taste though. Might make it runnier but I’d be fine with that. It ended up being too thick in my opinion. Everyone liked the panko bread crumbs. Reminded me of when I order this in a chain restaurant.
Toni says
After raising a family for 30 years and many Mac n cheese recipes, this is now our favorite recipe. We use cheddar and Munster cheeses, shaved off the block. It’s just perfect. Italian Panko works too.
Bianca says
Is there a substitute for Gruyere cheese? Thanks.
Trish - Mom On Timeout says
You could use Swiss or any other cheese really. We have tried countless variations and all are delicious. Just choose a cheese you enjoy.