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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Belinda Patrick says
This was great,,BUT,,,,,bake it immediately or you loose the creaminess..it waS still good, but the cheese sorta disappeared..lol
Of course we ate ut anyway🤣🤣
Cate says
This is a great Mac and cheese recipe! I was having a hard time getting the ratio of cheese, roux, and milk down but this is perfect. Our favorite cheese combo is 4 cups cheddar, 1 cup smoked gruyere, 1 cup Parm.
Christen says
I made this recipe gluten free and it was the best Mac and cheese any of us (4 adults, three teens, and two young boys) have ever had. I didn’t change any ingredients or measurements at all. I just subbed in 16 ounces of Ronzoni Gluten Free Elbows, Pamela’s Gluten Free All Purpose Flour, and a mix of Kikkoman and 4C Gluten Free Panko Breadcrumbs because it’s what I had left. Quick hint for dealing with GF pasta is don’t boil it all. The time it spends in the hot cheese sauce and then baking is all it needs.
Katie says
I appreciate this GF pasta tip. I’ve eaten GF pasta, but not baked it in a recipe yet. Thanks!
Nicole says
I’ve used your recipe several times and it always comes out amazing! I always use shredded cheese, double the recipe, and never do the topping (other than cheese) but it’s still a big hit! Thanks for the awesome info!
Crystal says
I’m making this tonight! I’m going to double it since I have 5 teenagers in the house lol
Sue says
Very good! I used American ( cooper sharp ) and a blend of more cheeses I had in the refrigerator! I added a pinch of nutmeg and topped with shaved parmesan Reggiano, and baked with a few more tiny pats of butter. Delish!
Aron says
Great recipe! For clarification though your instructions should be specific by saying the ‘unsalted’ butter is what is used when making the cheese sauce and that when you say to “combine the shredded cheeses” that doesn’t include the parmesan.
alexa says
I made it and this shit was bbbbussin
Jenna says
If I made this 2 days ahead of time before it was baked would that be ok? For example, prepare it on Wednesday and baking it on Friday.
Trish - Mom On Timeout says
Yes you can Jenna. I would wait to add the topping right before baking and make sure to let you dish stand at room temperature while the oven preheats so it’s not going in super cold. Also allow additional time for baking since the entire casserole will be chilled.
V says
I have used this recipe as a guide for Mac and cheese for a while. Sometimes you want a really good Mac and Cheese on that Saturday, when you are home vegging and you might not have the exact ingredients but you can improvise with what you have… No problem..Start with a rue go to cream sauce and add cheeses Yum… Layer with cheeses and top with panko, butter, parmesan and paprika… Yum. This is an amazing recipe and I’m grateful for the sharing and the talent. Best version I’ve ever had and made. Happy Saturday !
Vanessa Pagan says
Absolutely AMAZING!!! Never gonna buy bixed mac n cheese again! My roomie never eats it, because of all the bad things in the boxed mixes. He tried this one and was over the top happy!!! I added ground rosemary, onion powder, and since I didn’t have panko bread crumbs, I crushed up plain pork rinds. DELICIOUS!!!
Katie says
Hey,
I am making this dish as part of a meal train. Have you ever fully baked the dish and then left reheating instructions. Or is it best to prepare it and leave instructions to bake instead.
Trish - Mom On Timeout says
Hi Katie! I would prepare and leave instructions to bake. Make sure to have the recipient wait to add the topping right before baking and make sure to let the dish stand at room temperature while the oven preheats so it’s not going in super cold. Also allow additional time for baking since the entire casserole will be chilled.
Bub says
I have never commented on any single recipe before but this mac and cheese deserves all the hype and so much more! People who I hardly know have been hitting me up for this recipe following many pot luck dinners. An absolute winner! Thank you!
Bee says
This was amazing! In case anyone is wondering, i used shredded since that’s what I had and it was delicious. Thanks for sharing your recipe!
If anyone knows why we have to shred the block cheese instead of just melting the block please reply here.
Thanks!
John Shermany says
Cheese won’t melt uniformly.
You get some stiff and some goopy.
Mary says
Because there is a anticaking agent used in shredded cheese which might not allow it to melt quite as well as it should in the sauce.
Elizabeth Begnaud says
Use block cheese that you shred because bagged, shredded cheese is drier than block cheese and is treated with an anti clumping chemical. That is enough to keep shredded cheese off of my shopping list. Do you need another reason? The anti clumping additive reduces the melting ability of the cheese.
Hattie says
Pre shredded cheese often has a coating on it that prevents it from sticking to itself, which can cause the cheese to become lumpy and not nice and smooth when you’re melting it.
Veronica Brooks says
It’s stated above. “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.”
I’ve used both and the block comes out 100x better.
Jenn says
Preshredded cheese is coated to prevent sticking. Shredding your own gives an even creamier consistency. 🙂
Tom says
Shredded cheese usually comes powdered in anti-coagulants, when it melts the consistency isn’t exactly what you’d want it to be.
Kathy says
Hi Bee! This isn’t my recipe but I can answer your question. Many pre-shredded cheeses are packed with anti-clumping agents, like a dusting of cellulose to keep the shreds from sticking together in the bag. Sometimes it comes out okay, but sometimes it can turn a bit gritty when it melts, or otherwise change the texture of the cheese.
A good way to see this in practice is if you’ve ever tried to melt the pre-grated Parmesan that comes in a green jar. It’s great for sprinkling on pizza, but not so much in an Alfredo sauce.
If the brand you used melted fine, awesome! You’re also more likely to have success with pre-shredded cheese if you use the thick shreds, rather than the really thin ones that have more surface area and thus require more cellulose.
When writing a recipe, it s safest to tell people to shred their own cheese, since if they choose a shredded brand that uses a ton of cellulose, they’ll be very disappointed!
Tana Winther says
Most recipes suggest shredding yourself because the pre-shredded cheese is coated in cornstarch so it won’t stick together. However I often use the pre-shredded stuff for convenience.
Austin says
Pre-shredded cheese from the store comes with anti-caking agents on them to help the individual strings and bits of cheese from clumping back together in their packaging. While totally fine to eat, those anti-caking agents can sometimes mess up cheese sauce and prevent the cheese from melting how we’d want it to in a dish like this. It can get grainy or just not melt quite right, so we always want to shred the cheese ourselves if we can. Pre-shredded cheese is totally fine in a pinch and the recipe will still taste great, but try shredding it yourself next time; the flavors and textures will come out even better!
Stephen says
You use block instead only because it melts better they put stuff in the shredded to keep it from sticking together
Lynette LaCrosse says
I believe there is a bit of cornstarch on the shredded cheese ( so it doesn’t stick together) It can prohibit smooth melting…just a thought
Cayla says
Pre-Shredded cheese has additives (such as cornstarch) to keep the cheese from clumping so this can affect the texture & consistency of your cheese sauce; it’s a little more work but well worth grating it yourself. ~Cayla
Eric says
It melts and blends faster
Kim says
Perfect baked Mac & Cheese…thank you sooooo much!