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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Nathan says
Out of curiosity why coat the pasta with fat or oil? I would think you would want the pasta to be sticky so the sauce sticks to and coats the pasta better. I’m not a cook by any means, so I’m wondering if there is a reason that you do that! Just looking to learn.
Very good recipe. I will be trying this one for sure!
Jessy says
Hi Nathan, I just made this last night and had the same thought! I followed the directions exactly and it came out great, so I think the oil is just to keep the pasta from sticking together while it cools.
Barbara R Valley says
Apparently the oil coats the pasta so it doesn’t swell or bloat and keeps it’s shape when baked.
Jasmine says
The fat or oil helps the noodles not stick to each other while you are making the cheese sauce. I know some people rinse the pasta with cold water to prevent that as well
K says
It’s so it doesn’t clump together while your waiting for the sauce to cook.
M says
Perfection. Don’t change anything, it’s perfect as is.
Barb Kirby says
I just made this for Thanksgiving. People were going back for second helpings! I didn’t change a thing and it was perfect. I really like the tip about using block cheese and shredding it myself instead of buying bagged shredded cheese. I have 3 sons and 2 nephews in their 20’s and all consider themselves to be mac and cheese experts. They have asked me to make it again already. I’m SO GLAD I found this recipe!
Marianne says
This was so delicious and a big hit for both families at Thanksgiving. I will say that adding a dash of mustard or mustard powder is crucial – it cuts through the fat and adds a depth of flavor. We ended up using Monterrey jack in place of Gruyere because we don’t have Gruyère money 😂 and it turned out great! Might split into two 8×8 pans next time because it made a lot!
Shelly says
Everyone loved this macaroni and cheese, said it was the best day I’ve ever had.. I love cheese so I added in 16 ounces of Monterey Jack too 🤣👀.. ithis is the first food rating I’ve ever done
Chris says
I made this for my family’s thanksgiving this year and needless to say, it was a hit! The entire table loved it!! Thank you so much for the recipe.
DebbieT says
Excellent comfort food! The ratio of pasta to sauce/cheese is perfect here! And, having no paprika, I just added a couple good dashes of siracha and some prepared mustard to the sauce, along with the ground mustard. Delicious, and made two elderly friends super happy!
Tanya M Ruff says
Where do I begin? Be still my Mac and Cheese loving heart. When I’m not eating it I’m day dreaming about it. Lol skip the other recipes and just follow this one. I used sharp cheddar and mozzarella. Dreamy. Gotta go… Need to eat some more.
Jane says
Delicious recipe! I made a few modifications to fit my liking, but this recipe is overall a huge hit in my family. Ive made it several times, and someone always asks for the recipe. Thank you for sharing!
Lauren Kofford says
Great recipe! Everyone was asking for it. Totally recommend!!! We made it for thanksgiving and everyone asked to bring it back for Christmas.
Steven Bondi says
Thank you for posting this recipe made it for Thanksgiving and it was a big hit. super delicious!!!! thank you!!!!!!
Stephanie says
The best mac and cheese recipe and so easy!! I made this recipe for the first time today (Thanksgiving). It was so delicious and so easy! Only a few noodles were left (that is more amazing than you know because there were a lot of sides.)
Elizabeth S says
I like to bake and cook and this is my very first ever time leaving a review and comment. This recipe is perfectly amazing! Don’t change a thing and follow each step- literally comes out perfect in every creamy way possible. It was a huge hit at Thanksgiving this year!
Ruth says
This was so amazing, I still have to bake it but took a tiny bite and it is heavenly!! Thank you!! The only part I found confusing was that I didn’t know that the Parmesan was for the topping and included it with the rest of the shredded cheese for the macaroni, BUT I should have read in advance. Really really excited to serve it tonight for thanksgiving!!
Jennifer says
Wow IT’S AMAZING!!!!! This was the first time I have ever made Baked Mac & cheese and WOW unbelievable it’s Great and another added bonus my father loves it also!! The only thing I did different was I put 1 cup of Whole Milk and 3 cups of half & half and I used Extra Sharp Yellow & Extra Sharp White and also Gruyère and then on top with the breadcrumbs ( no Panko)I grated Parmesan.. I will definitely be making this again! Thank You
Adrian says
Is it 16 oz weight or volume for dry pasta? So confusing sometimes. Thanks.
Trish - Mom On Timeout says
Dry pasta. Pasta typically comes in one pound boxes.
Alaina says
Would you say the 3 cups half and half made it creamier than it would be just following the recipe as written?