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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Diane Armstrong says
Omg! So yummy and cheesy! I only had 1/2 heavy cream so I used half and half to make 1 cup. I also used sharp Cheddar, gruyere and Velveeta cheese. I also used the corkscrew macaroni. Definitely a keeper.
Janie says
My second time around with this yummy recipe is in the oven right now. Cheese substitutions work, but definitely always use cheddar. And bonus, tonight I also added some left over Easter ham I had in the freezer.
Trish - Mom On Timeout says
Ham is so good in this mac and cheese! Enjoy!
Cynthia says
My husband and I love this recipe! I snuck some cooked shrimp into it the last time I made it and wow! Usually I make half a recipe but I’m making a full recipe now in the hopes there are leftovers to enjoy for many more meals. As long as we don’t sneak some for breakfast, that is!
Lee-Anne says
This was to die for! The best Mac and cheese ever!
Karen says
Third time I’ve made this dish and it’s pretty forgiving. If I don’t have heavy cream I use fat-free light cream. I ran out of Panko and instead used something I used for an Indian dish, Chole chaat, called bujia. It’s crisp things made of I think chickpeas maybe? A little spicier than panko but hopefully it will work.
Jackie says
I’ve made this several times now and followed the recipe exactly and my family absolutely loves it! I also made this for a friend after the birth of her daughter and her family loves it as well, so much so that she asked for the recipe! She said her family could live off of it!! Thanks for sharing!!!
Tina Evans says
Can I use milk only? I never have heavy whipping cream on hand
Trish - Mom On Timeout says
You can! It won’t be as rich but the recipe will still turn out. Whole milk would be best.
Sharra says
I made this for Easter this year since I lost my go to Mac and cheese recipe. This is the best I have ever made and the only Change I made was a ritz topping. My in-laws and my parents absolutely loved it as well as my son who hates any Mac n cheese he got three servings LOL. There was barely any leftovers and those were gone by the end of the night. This is my new Mac n cheese recipe. Thank you so much for posting it as it is amazing
LC says
Best Mac and Cheese anywhere. I smoke the cheddar and gruyere for a nice backgrounded mild smoke flavor. Sometimes I serve it with pulled pork and slaw in a sandwich–everyone love that one. If we wanted to make half the quantity, do we halve all ingredients or just some? Thanks!
Jessica says
Can it be doubled?
Trish - Mom On Timeout says
Yes, but you’ll need two baking dishes or an extra large one and then you’ll need to add additional baking time of course.
Brooke says
Made this for my family and it’s delicious! However, now I’m going to make it for just my boyfriend and I and want to half the recipe… this might be a dumb question, but how do I cut the flour in half? Do you think I should make the roux as normal, but just cut the amount of cheese in half? Thank you!
Trish - Mom On Timeout says
You would cut the entire recipe in half. So half the amount for every single ingredient. Hope that helps!
Maria Montalvan says
I have made many Mac and Cheese recipes over the years I discovered this one over the Thanksgiving holiday and now my family asks for it at least once a week. By far the best recipe I’ve tried. I have added bacon to it too and also tastes amazing!
Trish - Mom On Timeout says
Thanks Maria!
Shauna Tillman says
What can be substituted for whipping cream? (I’m in Mexico right now and ingredients are limited where I am…that also includes cheeses too!) Thank you:)
Trish - Mom On Timeout says
Heavy cream could be substituted with half and half.
Dominique says
I followed this recipe as written and it was AMAZING. I can’t believe how good it came out!
Terri says
Recipe is fantastic. Huge hit at my house!! Will definitely be making this again. Used smoked gruyere and cheddar which gave it a great smokey flavor and then put pulled pork on top. So good!