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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Cassie Z says
Looks amazing!! I’m planning to make this for thanksgiving. Do you think I could prep this the night before and the next day pop the breadcrumbs on top and throw it in the oven? Would you adjust the baking time at all?
Trish - Mom On Timeout says
That’s exactly what I would do Cassie. 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. Just make sure it’s heated through and bubbling. Hope that helps!
Jeanne says
Can you prep this ahead of time, say a couple of hours and then bake it right before dinner?
Trish - Mom On Timeout says
Yes you can Jeanne. 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. Hope that helps!
Meghan says
Can I put the ingredients together ahead of time and then bake the next day? I want to make ahead for Thanksgiving but not sure how the ingredients will fare, especially the panko in the cheese.
Trish - Mom On Timeout says
Yes you can Meghan. 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. Hope that helps!
Megan says
Can I make this the day before?
Trish - Mom On Timeout says
Yes you can Megan! 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!
Hannah says
Would love to make this for Thanksgiving! Can I prep this a day in advance and then when ready to bake add panko and put in oven?
Trish - Mom On Timeout says
Yes you can Hannah. 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. Hope that helps!
Richard Yun says
Made this last Thanksgiving and was a hit so making it again! Thanks for the recipe!!
Trish - Mom On Timeout says
Thank you so much Richard!
Felicia says
Can I make the macaroni and cheese bake without the panko?
Trish - Mom On Timeout says
Absolutely!
Kim says
Hi! Love this recipe, made it once before and it’s seriously the best! Question, Can I refrigerate and bake the next day?
Trish - Mom On Timeout says
I appreciate that so much Kim! 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. Hope that helps!
Terri says
Hi, I’m going to make this for Thanksgiving but I only have 2% milk. Will that be ok? Thank you
Trish - Mom On Timeout says
I haven’t made it with 2% but LOTS of readers have and say it’s great!
Michellr says
I make a really good mac&cheese but i am so trying this recipe for this Thanksgiving! It looks so darn yummy and those planko bread crumbs has to be divine! I’ll let you know how it turned out!
Trish - Mom On Timeout says
I appreciate you giving it a chance!
Jordan says
Hello do I have to use the whipping cream??
Trish - Mom On Timeout says
You do not. I have had readers use half and half (or even whole milk) and say it was delicious! It’s just less rich and creamy that way.
Cara Porter says
Are you able to make ahead of time and bring to a pot lock or keep warm in a crockpot?
Trish - Mom On Timeout says
Hi Cara! I’ve not tried the crockpot idea but I love it and think it would work.
Adrienne says
Can I make this recipe a day ahead and refrigerate? Thanks
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!
June Day says
I want to make this for my wedding in an electric turkey roaster. 100 people. Will the panko brown and do I add more milk so it can cook for 4 hours? Any hints/ tips?
Trish - Mom On Timeout says
I’ve never made it in a roaster so I can’t say, sorry! I’ve only made the recipe as written.
Jennifer Bechtel says
Everyone loved this! It’s crunchy on top and creamy and cheesy, but not too rich or heavy. I’m keeping this recipe as my go-to recipe!
Trish - Mom On Timeout says
Sounds like success to me! Thanks Jennifer!