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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Margaret says
I’ve made this recipe about a dozen times. It’s soo good! I could eat the whole pan myself! And usually do over a few days. I do like to use more heavy cream. I add some spices like garlic and cayenne, and a little thyme. I found white cheddar and Gruyère at Kroger that’s really good. I also use pepper jack and sharp cheddar.. parm if I have it. Love the panko topping too! I have a pan in the oven right now!
Thank you for the recipe!
Cas says
I’ve made this recipe multiple times and it’s absolutely amazing. but forgot how much pasta I do! Do you do 16oz of DRY pasta?
Trish - Mom On Timeout says
Yes 16 ounces dry pasta. Thanks Cas!
Cynthia says
I followed the measurements for everything, I did change some of the cheeses to use up what I already had at home, added some onion powder, garlic powder, ground mustard, and paprika! Super delicious:)
Camie says
I have made this recipe many many times. This the best Mac and cheese recipe there is! I make one addition when I make this and that is that I add diced ham. It really kicks it up a notch. Friends and family are always requesting that I make this.
Gia says
Thank you for sharing this recipe. It’s delicious
Ellen Bennet says
Made this mac and cheese recipe for a banquet at church and it was a huge success! Absolutely the BEST mac and cheese ever! Thank you!
madonna says
I’m not the biggest fan of cooking so I love to find recipes that are easy and delicious. This easily fulfills both traits. Followed recipe exactly except I left pepper out cuz I’m not a fan of that either haha. Will make again and will try other cheeses just cuz and because it was very simple to make and budget/time friendly. big thumbs up
Jojo says
This is seriously the best Mac & cheese. Everyone than has tried it can’t get enough!
Betty says
I just made this and put it in the oven….licked the spoon and, OH MY, IT’S DELICIOUS! I wanted to go in for another spoonful, but resisted! Best Ever! My grandsons are going to love it tomorrow for Sunday dinner! That is if I can stay out of it! No promises! Many thanks for the recipe!
Jodie says
I’ve made this recipe before without changing a thing and it was terrific. I want to make it again but I’m currently home bound. I have Half n Half. Is there any way to use HnH in place of heavy cream. Thank you!
Trish - Mom On Timeout says
I haven’t personally made it this way but other readers have with success – should be fine!
Nicole says
Fantastic. I added some other seasonings too and this is the best mac and cheese I don’t think it will ever be topped. Thank you!!!
Jenna H says
Can I prepare this and then bake the following 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!
Ann says
Can you prepare in advance?
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!
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!