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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Annan says
Making this tonight for my Mac and cheese obsessed birthday girl. Love the idea of a layer of cheese In the middle.
Trish - Mom On Timeout says
Doesn’t it make such a difference? That was a game change for me lol! Thanks so much for your comment!
Katelin Hall says
I want to make this for friendsgiving. I’ve already made it once and fell in love! But wondering if I can prep it the night before then cook it the day of the party? Will it still turn out the same? Thanks!
Trish - Mom On Timeout says
Hi Katelin! You sure can! Don’t put the topping on until you are ready to bake. Cover and chill the casserole. Let the casserole come to room temperature while you preheat the oven, and you will need to add some extra time for baking since it’s isn’t going into the oven warm. It’s not the “same” but still amazing and if it makes your day easier, I say it’s worth it. Hope that helps!
Michelle says
Absolutely delicious recipe
Judy Roulis says
This is hands down the best mac n cheese I have ever tasted. It’s thick and rich and satisfying. I made it for the first time yesterday and couldn’t wait for leftovers today. I may have even dreamed about it. A few grates of nutmeg was all I added. 5 out of 5 stars. Thank you, Trish!
Desiree says
How can I make this the night before and still have it come out yummy? Do I hold off on the panko mixture, and baking until ready to serve? Or can I bake and then just reheat when ready?
Trish - Mom On Timeout says
Exactly Desiree – Don’t put the topping on until you are ready to bake. Let the casserole come to room temperature while you preheat the oven, and you will need to add some extra time for baking since it’s isn’t going into the oven warm. Hope that helps!
Addie says
I subbed half and half for the whole milk since I didn’t have whole milk and oh my Jesus it came out AWESOME. Also didn’t have panko so I’m missing the crunch, but the Mac and cheese consistency is on point!
Odalys Vargas says
Best mac n cheese i’ve ever tasted! My daughter keeps asking to make it every other day. Thank you for this amazing recipe!
Abby says
Can you make this ahead of time and bake when ready??
Trish - Mom On Timeout says
You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Pam says
The. Absolute. BEST. I’ve made this for family get- togethers many times, and it’s always a huge hit. I’ve even doubled the recipe, and came home with an empty dish! Everyone begs for the recipe, but ice never shared it lol
Trish - Mom On Timeout says
Made my day Pam – thank you!
Izzy says
The best Mac n Cheese. Nice and simple n rich in flavor. Everyone always ask me to make it. I made it today and added bacon, OMG phenomenal!!!
Thank you Trish
Trish - Mom On Timeout says
Bacon is one of our favorite add-ins to this recipe – so good!
Nelo says
I never leave reviews..but WOWZA.. hands down the absolute best I’ve ever tried. My husband and I loved it! Will be my go to recipe for pot lucks, thanksgivings, bbqs..thank you !!!
Trish - Mom On Timeout says
Thank you SO much! Hope you have an amazing week!
Annie says
This is probably the BEST Mac and cheese I have ever made. The whole family loved it. This was a definite make again it was sooo good.
Judy says
This really is the best Mac and cheese recipe I have found. While Mac and cheese isn’t considered the healthiest of foods, there is no denying that this good for the heart and soul. So flexible with cheese suggestions; cannot wait for a time to make it again
Alexandra R says
This is PHENOMENAL! The cheese selection is amazing and so well worth it getting the expensive Gruyere cheese!!! The only thing I would personally change about this recipe is only one cup of panko/bread crumbs. 1.5 cups was a liiiittle much. But other than that, this was the BEST oven-baked mac and cheese I’ve ever made!
JAKOB BROWN says
OMG THIS SLAPS. MY MOM MADE IT AND I CAME ALL THE WAY BACK HERE TO SEE WHAT RECIPE SHE FOLLOWED AND I HAVE TO SAY TRISH, YOU ARE SUCH A GOD. THANK YOU FOR BLESSING MY STOMACH AND THE INTERNET WITH THIS DELICIOUS RECIPE. THANK YOU, THANK YOU, THANK YOU.
SINCERELY,
JAKOB
Penelope says
This has been my daughter’s requested birthday recipe for a few years now. I’m always astounded at how simple and delicious it is. I’ll admit, I used pre-grated cheese this year (frozen no less!) and it was just as good as before.
Dawn Marie says
Just SO amazing. I add a touch of dry mustard and a pinch of cayenne pepper. Heaven. On. Earth.
Fabulous recipe.
Billie A says
I have never been happy with any macaroni & cheese recipes….until now! Omg! So delicious! Thank you!
Trish - Mom On Timeout says
Thank you SO much! Have a great weekend!
Lisa M Eachus says
Top Notch. I will never make another recipe for Mac and Cheese.
This is worthy of my Thanksgiving table.
Thank you.
P.S. My first review!!
Bravo
Trish - Mom On Timeout says
Made my day Lisa! Thank you!