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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Erin says
I love this recipe. I always put like 6x the noodles in it though, is 16oz cooked a typo?
Trish - Mom On Timeout says
It’s 16 ounces noodles (dry weight) and then they need to be cooked.
T says
This is the recipe you’ve been looking for. Easy to follow. I loved how the sauce turned out. I added crisp cooked bacon crunched up and mixed in. Had enough left over to bake one with crab meat. Wicked yummy. Thank you for the recipe.
KLH says
It calls for 6 TB butter. It doesn’t say how much to melt for the roux and how much for the bread crumb mixture. Can someone shed some light on this for me? Thanks!
Trish - Mom On Timeout says
Six tablespoons for the roux, four for the topping, 10 tablespoons total.
Cindy says
This is the BEST mac ‘n cheese recipe. I have made it for many occasions. My sister in law asked me to make a special batch for her this weekend. I have made it a couple of days ahead of time. Then bake it the day I want it. I don’t put the topping on until I bake it for fear it would get soggy.
Amy Stasinos says
This was, by far, the best Mac and Cheese recipe I have ever had. I am thankful for you and sharing this recipe. Blessings to you and your family!
Janet gilbert says
I have made this macaroni and cheese a few times with the gruyere and sharp cheddar cheeses, all the same ingredients, the taste is good , but it comes out a little dryer then Normal, so not sure if I need to add extra milk to this recipe, but don’t want to lose the taste
Sharon A. Blair says
Very happy with this recipe. Best Mac n’ cheese ever!
Trish - Mom On Timeout says
Thank you so much Sharon!
RoseMarie says
Almost TOO good…who am I kidding. It was amazing and cheesy and rich. Exactly how Mac n cheese should be
Reta says
This is seriously the best Mac and cheese I’ve ever made!! I would like to make it for a big gathering coming up, do you think I could double the recipe?
Trish - Mom On Timeout says
You can but you’ll likely need to use two baking dishes unless you’ve got something large enough. Thank you!
Erika says
I have a quick question when making the roux do you add the flour to the regular butter or unsalted butter? Which butter do you use for the with the pink crumbs.
Trish - Mom On Timeout says
I use unsalted butter for both usually and you’ll need 6 tablespoons for the roux.
Joanna says
I made this for dinner tonight after a few failed attempts with other recipes. After finding this recipe, I had to try it. It was so delicious, and I highly recommend it! I received many positive comments from my family, and that was a big deal. My daughter wants me to make this for her team dinner. Everyone loved it! Thank you
Tracy Niermeyer says
This Mac and cheese was a huge hit at Christmas dinner. I added soy chorizo to spice it up and keep it vegetarian so I could still enjoy it. Every guest went in for a seconds.
Lily says
Fire recipe!! Only change I made when making was no olive oil to coat the pasta. I wanted the cheese to stick to the pasta really well and emulsify so I left out the olive oil. Aside from that perfect recipe!! So cheesy ❤️
Cheryl says
I made this two days ahead, added 1/4 tsp. of ground nutmeg, put it in a 3 qt. casserole, pushed wax paper against the macaroni, put lid on top. Before baking I added the panko topping.
Jennifer says
I made this recipe for Christmas and the title says best, it is truly the BEST mac and cheese I have ever made. I had made one for Thanksgiving and it did not turn out very good so I was looking for another recipe. I got so many compliments on it and there was very little leftover. I’ll definitely make this one again!
Trevor M says
This recipe was wonderful. I researched a few recipes, this one had the post positive reviews. The recipe turned out great. It was my first time making a roux, it wasn’t as complicated as I imagined. The break crumbs and smoked paprika on the top made an enormous difference with the flavor. This was delicious, definitely saving the recipe to refer back. I didn’t want to pay for Gruyere, so I substituted in shredded mozzarella, and it was fantastic.
Ocean says
Try using Ritz crackers 😋
Doug Schwind says
Hands down the best Mac n cheese I’ve ever had. I’ve expanded this recipe to cheesy Potatoes. Same recipe, substitute Potatoes instead of pasta. Now best Cheesy Potato ever. Thanks Trish.
Trish - Mom On Timeout says
That is genius! Okay, I have to try that now lol!