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
For all appetizer recipes, go HERE.
For all dessert recipes, go HERE.
Sign up to get emails when I post new recipes!
For even more great ideas follow me on Facebook – Pinterest – Instagram – Twitter – Bloglovin’.
Ann Hupe says
Delish!! This was a very well-written recipe without perseverating over too many photographed steps.
I used aged sharp Cheddar, Gruyère (my favorite), Locatelli (American version of an aged Romano), and French Raclette (I just “happened” to have had two pounds of this yummy curd sitting around in the fridge). I do love panko for the crunchy topping though you can’t depend on it browning as nicely like traditional breadcrumbs. (It still tastes great!)
Thank you so much for this recipe! It is now the official mac and cheese at our house.
Trish - Mom On Timeout says
Thank you SO much Ann!
Kelly Abraham says
I’m in the process of making this, and have made recipes close to these ingredients, so I am sure it will be great – I’ll come back and reply again after I make it. I had a question…
The red in the Mac and cheese – what is that? I don’t see anything like that in the ingredients – I am guessing it is either red bell peppers or tomatoes. I am just curious, because I was considering adding something to the mac and cheese before baking, but my usual go-to ingredients would have been meat – ham, chicken, bacon, etc… I am making this for a couple of vegetarians, so I’m trying to not be naughty and add bacon, or bacon fat, or…you get the idea.
Thanks for the great recipe and I will post a link to pictures when I am finished!
Minizs says
Thank you so much for this recipe!!! The best baked mac i’ve ever tasted ???
Trish - Mom On Timeout says
Thank you!
Maryanahid says
I love this recipe, but my daughter prefers stovetop mac and cheese to baked. She’s also not a fan of breadcrumbs. Any modifications needed if I wanted to serve it right out of the pot? Also, you’ve convinced me to NEVER cook with pre-shredded cheese again. What took me so long?
Trish - Mom On Timeout says
None needed, it’s all cooked so it’s fine to eat it from the pot 🙂
Mary says
I made this and my family loved it. Do you think this could be made the night before and heat the day
Trish - Mom On Timeout says
Yes, it can!
Felicia says
This recipe is aptly named.. it’s hands down the best mac and cheese I’ve had, and super easy to make! I love Gruyere so I kept the recipe exactly as written.
Kelly says
I have made this 2x. I used Cheddar, swiss, and asiago. This is by far the best mac and cheese ever! Thanks for posting- I could never get homemade mac and cheese right- until now! First time I made it I used whole milk and heavy cream- second time I used skim and fat free half and half- despite the substitutions the lighter version turned out great too!
Laura says
This was my first time making Mac and cheese from scratch and this recipe was simple and easy to follow. It turned out so creamy and cheesy everyone loved it. Thank you!
Connie OBrien says
Bought 8 ounce Montery Jack
Bought 20 + ounce of Sharp Cheddar
Added diced ham
Julie A. says
I made this yesterday for a family gathering it was a hit! Easy to follow directions. Very creamy and yummy!
Trish - Mom On Timeout says
Thank you so much Julie!
Paula says
Very easy directions to follow, turned out yummy!! Love it
Tony says
This was indeed the BEST I’ve ever had…thanks for sharing!
Karen Lieb says
I used New York Sharp Cheddar Cheese and Smoked Gouda with bacon in it . My husband and son absolutely loved it! A must try !
Jessica says
This looks like HEAVEN. quick question- I don’t have heavy cream, could I just sub in more milk? Or maybe evaporated milk? Thanks!
Trish - Mom On Timeout says
That will work!
Franky says
I tried it with much of the hesitation since I am not the best and cooking.
Have to say that the final product came out to be way, way above my expectations.
Delicious. My whole family couldn’t stop eating it just by itself. 9×13 pan was emptied within one day by three people.
Thank you very much for this wonderful recipe.
I keep making it every other week and every time we are all looking forward to it.