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’.
Jen says
Had a group of friends over for hamburgers and last minute thought how yummy Mac and cheese would be. Found this recipe which was fast and easy. And yes absolutely delicious! I bought pre shred sharp cheddar and added half pre shred white cheddar. Shredded the Gruyere myself.
Do not overbake!!!!! Just warm up. I spent too much time heating it up and although it was delicious it was a little dry. Maybe 30 minutes on 300.
Trish - Mom On Timeout says
Yasssss! Sounds like an amazing dinner! Thanks Jen!
Stephanie Thompson says
This is the “BEST” homemade Mac n Cheese recipe, ever! I have made it twice in the last month, the first time at my Dads over the Christmas holiday, it was a hit and everyone loved it! I also made it last night for my daughters birthday, with rave revues. It is quite simple to make and absolutely delicious!
Trish - Mom On Timeout says
Oh you have no idea how much that means to me Stephanie. I’m thrilled that you’re enjoying this recipe so much. Really appreciate you taking the time to review it as well 🙂 Have a great weekend!
Tim says
Two words: Ama Zing!!! I’m a chef and I must say this is the very best mac that I’ve ever tasted. I changed some of ingredients, mainly for gluten allergies, but it was still breath taking. I rarely ever comment on anything but this deserved it. The family got up and slapped me, quite literally, once they tasted it, definitely better than moms… love you mom ?. Thanks so much for sharing this blessing!!!
Trish - Mom On Timeout says
Wow! What a huge compliment Tim! Thank you so much! Have a great weekend!
Janet says
This was my first time making homemade mac-n-cheese. It was a huge hit with my family on New Years Eve. Everyone loved it. A couple of us don’t normally like mac-n-cheese (me included), but we had seconds!! So delicious. Making it again now 2 weeks later for a potluck with some friends. Thanks!!!
Trish - Mom On Timeout says
Woohoo! Thanks so much Janet! And Happy New Year!
Valerie says
I love this recipe!! Awesome twice we’ve had it!!!
Amy Odell says
I have made baked mac and cheese and have always bought store bought shredded cheese and haven’t had a,problem with it melting.
Sue says
Well, you are right, it is the best! I used up all my old cheese from Christmas, didn’t measure just shredded up everything including some very ripe stilton. Excellent! Added some spinach as well. This is a winner!
Sean says
Just made this for New Years and it is as advertised. Thank you for the recipe! The family loved it.
Donna says
Made this using hard cheddar, apple smoked gouda, and gruyere cheeses. Delicious! Everyone went for seconds and thirds!
Trish - Mom On Timeout says
Fantastic Donna! I love your cheese choices!
Sharon Waskiewicz says
I made this to go with a baked ham. It was fabulous! My guys (husband and three sons) loved it! Thanks for the recipe!
Connie says
I made this for family Christmas – my family is vegetarian and the rest of the large gathering is not – it was such a hit! Everyone commented and it was GONE! We always have so much food, we all bring half of our dishes home but not this year- I felt Great!!! Making it again tonight for my daughter’s friends cause I know it will be a hit in a veggie household, these victories matter! Thank you!
Joe says
Thanks for the great recipe! Have a Merry Christmas!
Laurie says
Amazing Mac&cheese, thank you ,
Trish - Mom On Timeout says
Thank you Laurie! Have a spectacular weekend!
Jamie M Wordlaw says
I made this today. I used Monterrey jack instead of the Gruyere.And everyone absolutely raved on it ….the very best Mac and cheese they have EVER had. Thank you so much for making the me such a hit
Carla Murphy says
I made this yesterday for our early family Christmas celebration. I couldn’t find Gruyere cheese, so I used Apple Smoked Gouda. I also doubled the smoked Paprika in the topping because 1/4 tsp didn’t seem like enough. It turned out great and everyone loved it. Thanks for the recipe.
Trish - Mom On Timeout says
I need to look for the Gouda – that sounds amazing! Thanks Carla!
Selina says
Ok so I never have commented on a recipe before but this one deserves a comment! I’ve been trying different Mac and cheese recipes for thanksgiving (and in between) and haven’t been able to find one My family and I really like. This year I tried your recipe and the whole family raved!!! It was SO GOOD!!! This is a keeper for every year now. Thank you! 🙂
Trish - Mom On Timeout says
You are so sweet Selina! Thank you so, so much! Hope you had a very Merry Christmas!
Kate says
Have you ever made this in advance? If so, what step do you stop to refrigerate? Thanks!
Trish - Mom On Timeout says
Yes! 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.