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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Beverly says
First time making homemade Mac n cheese. To be honest. I was skeptical. The cheese sauce looked way to runny to work out. But it came out of the oven perfect! The noodles were perfect texture the cheese in the middle was gooey and stringy! Delicious! Thank you.
Alana Talley says
I was wondering could I assemble the Mac and cheese a day or two before and then put the bread crumb topping on when I’m right about to bake it
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!
Aleisha says
This was AMAZE-BALLS!!!! My extra super picky kiddo and hubby and I LOVED THIS RECIPE!!! I added 2 cups Mozzarella instead of all 4 cups of Cheddar and it was so gooey and stringy and delicious!!! Thank you for posting this recipe!!!!
Jennifer says
Made this for Easter 2022. Great instructions for the sauce. I’ve made similar recipes for Mac n cheese. This by far and wide is the best! Thank you. A keeper.
Trish - Mom On Timeout says
I appreciate this Jennifer, thank you!
Lisa says
I’ve tried many different mac and cheese recipes and was never happy with the results. THIS recipe was amazing! The cheese sauce was so flavourful, and the entire dish so creamy and cheesy. I did almost double the amount of pasta (because it didn’t look like enough after I cooked it), and the result was a huge hit. I will definitely make this recipe again and recommend it to friends and family.
Nicole Ravesi says
I found this recipe in 2020 for a Christmas Pot Luck my family does every year! It was a HUGH hit! Even my picky eaters LOVED it. I have made this recipe 3 more times since then and every time I make it, there are never leftovers. This is the BEST mac and cheese recipe ever. Thank You for sharing!
Roxanne says
Best Mac and cheese ever!!!
Thank you for the recipe. I swiped half the panko crumbs for « bacon bits » (the fake, crunchy stuff) and it was my roommates favorite thing.
Doing it again this weekend 😄
Annette H. says
Delicious! Nice and creamy! Because I didn’t have any heavy cream, I substituted half a brick of cream cheese and added 14oz of evaporated milk.
Shelley Black says
I just made this for my 13 year old daughter for New Years…and OMG it is absolutely DELICIOUS! You nailed it on the ingredients and prep. The flavor is crazy good!!!!! I destroyed the kitchen with thebprep but all worth it. Thankyou so much for an incredible recipe.
Shelley Malec Vitale says
I just made this for New Years. I doubled the pasta amount and used some fancy Italian pasta. I didn’t have whipping cream so I subbed with sour cream. Excited to bring it to the party. Very easy but this is it, the main dish, because it’s heavy duty. Thank you. Shelley Malec Vitale
Marilyn says
Yo, Trish, I really am tempted to make this recipe for several cross-town families who are currently recouping from injuries and sickness and they need some kitchen help big time.
Could I make up several batches of this and divide into say four smaller throw-away pans and transport them 40 miles in my car for oven cooking when they reach their destination!!??
Any other easy-transport meals you could suggest??
Marilyn, Brighton, MI
Trish - Mom On Timeout says
That’s a great idea and SO generous!
Heather says
I’ve been making this Mac and cheese recipe for thanksgiving and Christmas (and once or twice during the year) for at least three years, it’s the best! I get many compliments on it.
Bonnie says
Made this on Thanksgiving!! I had never made mac and cheese before and this couldn’t have been easier! The panko makes the perfect topping! Will definitely be making again!
Elizabeth says
This is by far the best mac and cheese recipe I’ve made. It was a HUGE hit in my house! I put mine in a 9×13 inch pan and it fit perfectly; used seasoned Panko breadcrumbs. I had to loosely cover the dish after about 20 mins because the top was browning before it was heated through. I definitely recommend the the cheddar/gruyere combo. Don’t try to lighten it up – use the heavy cream!! Thanks for this great recipe!
Alden L D Albury says
This recipe is absolutely outstanding. I made it for Thanksgiving last year and now everyone is asking me to make it again this year. If you love Mac and Cheese, there is not better recipe.
Aled says
Made one practice attempt for thanksgiving and it was AWESOME! Just wondering could this be made beforehand and then cooked from frozen the following day?
Trish - Mom On Timeout says
Hi there! This recipe can be frozen. You can assemble the entire dish, minus the topping, wrap tightly with plastic wrap and then foil (and then I do another round of plastic wrap) and freeze for up to 2 months. Let thaw overnight in the refrigerator. 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!
Robert says
This was VERY tasty. I followed the recipe exactly, using frozen cavatelli for a chewier, super comforting bite. Your ratio of ingredients is perfect.