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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Shannon says
I made this for a family gathering & it was a hit! My husband is the best cook, so I don’t spend much time in the kitchen – but when I do, I need his stamp of approval. He said it was amazing and so flavorful. I added green onion and smoked gouda instead of gruyere and the smokey flavor was divine. THANK YOU!
Trish - Mom On Timeout says
Thank you so much Shannon!
Shari Tate says
Could I pour this in a crockpot to keep warm during Church for 2 hours? I have a busy morning, so I plan to make it tonight without baking it, then reheat in the crockpot tomorrow? Thoughts?
Trish - Mom On Timeout says
Yes that should be fine but you will likely need to add in more liquid to loosen it up.
Joy Shrum says
This is the only Mac and cheese I make! It’s so good!! We’ve used a variety of cheeses…guyere is the best but gouda is pretty darn good as well. My kids devour it!
Nick says
I like cheese
Laura Slovonia says
I am very very picky about my mac and cheese. I also prefer not to use processed cheese so I was really happy to find this recipe that gave that creaminess factor that many other recipes lack.
I made this the first time a year ago in June 2020, following the recipe exactly. I have made it several times since then. It is SOOOOOOOOOOO AMAZING!! It makes a 13×9 pan which feeds A LOT of people. Sometimes I add a pound of good quality smoked sausage pieces.
Since we are a 3 person family, we eat about 1/4 pan, then I freeze 3 pans for future dinners. Made for dinner tonight with visiting family and they loved it. I usually use elbow mac like the recipe says, but did not have any so used Rotini spirals. It was still amazing. My daughter wanted the recipe to make for her little family too.
A little bit time consuming with all the steps but totally worth it.
Trish - Mom On Timeout says
Thanks so much Laura! Really appreciate you taking the time to comment ❤️
Alex Heerhartz says
I’ve made this recipe several times and it’s DELICIOUS! I was wanting to make an extra large batch with a crockpot for the 4th. Any tips you can provide?
Trish - Mom On Timeout says
I haven’t personally tried this yet although some readers have. From my understanding, it’s best to get the cheese sauce done and going in the crock pot and then add the cooked noodles. Most have just omitted the topping since it gets stirred in after people are serving themselves. Would LOVE to know if you try and how it works out for you!
Kari Lynn Schmitz says
Delicious! Made with brie, cheddar and goat cheese once, butter case another. Scrumptious! Added in some sliced brats, superb!
Sarah says
I made this mac and cheese with a lot of hesitation. Normally, I don’t like a ton of cheese in anything or a lot of cream and butter, not because I’m insanely healthy, but because it just doesn’t taste good to me. And yet, I was having a serious cheese craving, which, by the time I made this, had passed. So, with reluctance, I made it. I made it exactly as described and it was absolutely delicious. It didn’t taste overly heavy or too-cheesy. It was just perfect. Thank you for the recipe. We’ll be making this again and again.
Michele says
This is the best Mac & cheese ever. I made a couple of trays for my daughter’s baby shower and what a hit!! I have made it a couple of more times. Using the Gruyere cheese is the best. The recipe is easy-I made no changes or substitutions. Absolutely perfect!
Goldie says
Would I be able to make this with just half and half cream? I don’t have any milk or heavy cream on hand unfortunately!!
Trish - Mom On Timeout says
Yes, you sure can!
Kori says
If I could give this recipe 100 stars I would! This is hands down the absolute best Mac and cheese I have ever had! It’s so good that aside from dessert I’m making 2 huge pans of this for Christmas this year!
Trish - Mom On Timeout says
Wow! Thank you SO much Kori! Much appreciated!
Taylor Riggins says
I made this for my husband and myself tonight with Vermont white sharp cheddar and gouda cheese. I’m not sure it’s going to make it past tonight. My first from scratch mac and cheese and it’s so delicious!!
J says
I lightened this a bit, using skim milk, spray butter, subbing nutritional yeast for the parmesan and using one cup less of shredded cheese. It still turned out delicious! Thank you!
Kristen says
I made this last night with some ribs and coleslaw and it was a HUGE hit. Everyone raved about it. Thanks for the great recipe!
Brandy says
What would be a good substitute for gruyere cheese? I can’t find it anywhere.
Trish - Mom On Timeout says
Swiss will work. Gruyere is usually found in the deli area in grocery stores.
Kamaka Goings says
I have made this one several times with different cheeses and it’s THE BEST DAMN MAC & CHEESE!!