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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Emily says
Would it work for me to make this a day in advance and keep it in the fridge overnight?
Trish - Mom On Timeout says
You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Gail says
Delish!! Great snowy day dinner!
Kathy says
Can I make this earlier in the day and then bake it a few hours later?
Trish - Mom On Timeout says
You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Josh says
Could this be prepared ahead, say night before or in the morning and then baked later or do we think there would be negative side effects of this?
Trish - Mom On Timeout says
You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Kim says
This truly is the best mac-n-cheese recipe I have used. The gruyere is a must!
Bob says
Have you ever made this a day or two ahead of time?
Trish - Mom On Timeout says
You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Eli McCarter says
May sweetened condensed milk be used in place of heavy cream?
Trish - Mom On Timeout says
Absolutely not – it’s sweet lol! Are you thinking evaporated milk? You could technically use that in place of the milk or part of the cream…
Lori says
I made this tonight and it was absolutely amazing. Turned out creamy and the cheese mixture with Gruyere and sharp cheddar was fantastic. I cut the recipe in hakd since I was cooking for 2 eyeballed the milk, cream and cheese. The directions for the cheese sauce and simple and work great . Loved the panco topping. I’ll be making this again soon. Thanks so much for sharing
Crystal says
Hello! Could you make this recipe ahead of time?
Trish - Mom On Timeout says
You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Diana says
Made this tonight & it was fantastic. First time using smoked cheese & I’m definitely looking for more recipes with smoked cheeses. The smoky flavor definitely makes all the difference!
Trish - Mom On Timeout says
It really does add a nice flavor element for sure!
Tina says
Delicious and filling for sure
Eli says
Hi Trish! Can I prep it and bake it later?
Trish - Mom On Timeout says
You sure can! You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Sissy says
I am baking this now. If it is ANYTHING like the cheese sauce I will be in heaven. I will absolutely share this. I add 1/4 tea. More paprika and a stick of butter instead of 6 spoons…. just didn’t want to deal with the left over. Lol. I am not quietly awaiting for it to make! Hurry up. Thank you for such a a lovely recipe.
Angela says
Can I make this ahead of time and cook the next day?
Trish - Mom On Timeout says
You can assemble the entire dish, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Julie says
I will be keeping this recipe on hand. I know it will be a hit. I replaced the milk with cashew milk, used no heavy cream and used the following cheeses: garlic & herb bellavitano, smoked gouda, Applewood smoked gruyere and double smoked cheddar cheese and it turned out amazing! Cheers!