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!
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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Marie says
Have you prepared this hours before you cooked it? Do you just put it in the fridge until your ready to cook?
Trish - Mom On Timeout says
You sPrepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Katey says
Can I make this ahead of time and then heat the next day
Trish - Mom On Timeout says
You sure can Katey! Prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Megan says
This recipe looks amazing. My only question is do you use sharp white cheddar or yellow cheddar? Thanks!
Trish - Mom On Timeout says
I used sharp yellow cheddar but any combination of cheese will work. Use your favorites!
Tiffany says
I want to make this for Thanksgiving where I wanted to know if I could make this dish the night before? If so, does the bake time change. Secondly, you recommend getting fresh cheese to shred so how much blocks of cheese is needed?
Trish - Mom On Timeout says
Yes you can Tiffany! Prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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! (2 cups is about 8 oz cheese)
Ilsa Schulz McCormack says
Trish, you have single-handedly added this amazing dish of the best Mac and Cheese to not only our yearly rotation of sides but also a staple to our Thanksgiving meal. It is requested every year and I have passed it down to my niece for her dish to make. However, seeing we are social distancing and I am not hosting for the first time in 6 years, I wanted to know if I could go ahead and make this ahead of time. Like tonight and reheat to be served on Thursday’s Thanksgiving meal. Any tips would be greatly appreciated seeing I will be at my parent’s house, where my dad rules the kitchen, and oven space is limited. Thank you again so much for sharing your delicious gastronomical talents with us. May blessing be with you and your family this holiday season!
Trish - Mom On Timeout says
This made my day. Really. You can make this ahead of time easily! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Happy Thanksgiving Ilsa!
Kerri Bonarrigo says
Finally!! After so many tries with different recipes, we finally have one that everybody agrees is “our” new family recipe!! Sooo good!! Thank you!!
Would love to have tips on re-heating if you have any thoughts/techniques!
Thank you!!
Trish - Mom On Timeout says
Success! I appreciate this SO much Kerrie! You can make this ahead of time easily and bake when ready! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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. To reheat, I like to cover with foil and bake at 250 so everything slowly reheats and the cheese gets all ooey gooey again. My kids have no patience for that so they always pop it in the microwave on reheat setting or at 50% power. Hope that helps!
Leah says
Can this be made a few days ahead of time and cooked later?
Trish - Mom On Timeout says
You can make this ahead of time easily! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Kim says
Super excited to try this! I’m going to make it for Thanksgiving… think I could make it ahead of time a day or two?
Trish - Mom On Timeout says
You can make this ahead of time easily! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Jennifer Enke says
Could I make the Mac and Cheese the day before and add the panko bread crumb topping right before I bake it in the oven? I am going to make this for Thanksgiving.
Trish - Mom On Timeout says
Exactly Jennifer! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Alexa says
Would you reccomend making this recipe the night before eating it (up until the point of baking it in the oven)? trying to figure out a simple thanksgiving but i dont want to sacrifice the quality of the taste for time. Please let me know what you would recommend. thank you!
Trish - Mom On Timeout says
Totally understand! You can make this ahead of time easily! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Charlie says
Is it possible to make this recipe a day in advance or do you recommend the day of? I’m hoping to try it for thanksgiving. It sounds delicious. Any recommendations would be so helpful. Thank you so much
Trish - Mom On Timeout says
ou can make this ahead of time easily Charlie! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!
Chris says
thoughts on adding bacon to this?
Trish - Mom On Timeout says
My thoughts? YES. DO. IT. But seriously, bacon is always a good idea.
Christina says
I made this last year for Thanksgiving and I have been asked multiple times if I am going to make it again. The answer is ABSOLUTELY!!!! My only question is, do you think I can make ahead and just reheat and add topping on the day of to save time or should this be served immediately?
Trish - Mom On Timeout says
Thank you so much Christina! You can make this ahead of time. Just 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!
Grace Wylie says
I have made this wonderful dish before, then served right after. I would like to make it again but I wanted to know if I mixed all the ingredients together before baking it, and put it in the fridge for about 5 hours, then pulling it out to bake it, will it still be good? Or do you have anything other suggestions?
Trish - Mom On Timeout says
Hi Grace! You can make this ahead of time easily! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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! And while it’s not quite the same as eating it all fresh, it’s still AMAZING and if it makes your day easier, totally worth it. Happy Thanksgiving!
Susan says
Can I make this the day before ? Should I wait to bake if I put it together or bake and reheat the next day ? Thanks
Trish - Mom On Timeout says
You can make this ahead of time easily! Just prepare as instructed but don’t put the topping on until you are ready to bake. Cover and chill. When 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!