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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Abbi says
Hello there! Ive actually used your recipe for years now and it is always a hit! I was wanting to make this for about 30 people. Do you think i could make this the day before and heat up the day of? I know noodle soak up a lot of liquid so I was worried it wouldn’t be as good.
Trish - Mom On Timeout says
It’s not as good for sure but you can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
melanie says
I made this for a tailgate this past weekend and people were obsessed. I have never received so many compliments on mac and cheese before. I’ve been searching for the best mac and cheese recipe for years and I found it.
The only small modifications I made where I added about a 1/2 teaspoon each onion powder, garlic powder and ground mustard along with the salt and pepper.
Sophia says
For 4 cups of shredded cheese would that be 16oz of block cheese?
Trish - Mom On Timeout says
Yes, that is correct.
Nance says
I made this today, using smoked cheddar, gouda, asiago, edam, Monterey jack, and sharp cheddar (all cheeses I had in the fridge and needed to use up after a charcuterie board, and none of the cheeses were shredded…just cut in cubes). I added a cup of reserved pasta water to the mix after the macaroni was added because the sauce was pretty thick. I make my own croutons, so I put them in the food processor to make the breadcrumbs. And because it’s such a hot and humid day here in Southwestern Ontario, I set the barbecue to 350F and it baked outside. Best mac & cheese I’ve ever made. And there’s soooo much to share with family and friends! I truly appreciate you sharing this awesome recipe of yours!
Trish - Mom On Timeout says
I appreciate you taking the time to leave such a thorough comment Nance, have a great week!
Rhonda Burnside says
Made this tonight. Wonderful!! Thank you
Nicole says
Great
Liz says
This is my go to mac and cheese. The family’s favorite. Family says better than restaurant. I use the preshredded cheese and it’s fine. I use mozzarella and sharp chedder. Thank you for sharing your recipe.
Trish - Mom On Timeout says
I’m so happy to hear you and your family are enjoying the recipe Liz. Have a great week!
Eileen says
I’ve never made a mac and cheese before and I thought I would try it and I came across your recipe. OMG! This was out of this world. I had 14 people over and it was gone in a flash. EVERYONE raved about it. Everyone wanted the recipe. I made it exactly as written. Thank you so much for sharing. This will be my go to mac and cheese recipe when hosting. Love…Love….Love!
Gail Whiteside says
My go to recipe for Mac and cheese! Thank you for sharing!
Laura LoCicero says
This is so delicious, I couldn’t believe how flavorful it was. An elevated Mac and cheese recipe.
Tanya says
Since I have made this recipe, it has become my family’s favorite. Any time Mac-n-cheese is on the menu, this is the one requested! It is now the only one in my personal recipe book. Thank you!
Trish - Mom On Timeout says
I appreciate this so much Tanya! Have a great week!
Jo-Lynn Knapp says
BEST Mac and Cheese EVER!!! Have you ever tried to freeze it? If so, at what point would you freeze?
Trish - Mom On Timeout says
Hi there! This recipe can be frozen. You can assemble the entire dish, minus the topping, wrap tightly with plastic wrap and then foil (and then I do another round of plastic wrap) and freeze for up to 2 months. Let thaw overnight in the refrigerator. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Lora says
This was so good! Used white cheddar and gruyere. I never make Mac and cheese but came across your recipe and am so glad I did.
cb says
Hi!
What would be a good substitute for gruyère?
Trish - Mom On Timeout says
You can substitute Emmantaler, Swiss, a smoked Swiss, Fontina, Havarti – I have readers that use totally different cheeses than I have listed and they love it just the same. Hope that helps!
Sharon says
Any advice on how to make this ahead of time?
Trish - Mom On Timeout says
You can assemble the entire dish, minus the topping, cover and refrigerate for up to 2 days. Let it come to room temperature (as much as possible) while the oven is preheating and you are preparing the topping. Then bake as directed. You will need to bake a bit longer because the ingredients are going in cool, not hot. Hope that helps!
Beth says
This is my favorite mac and cheese recipe. The only thing I change is, I use more pasta. There is so much gooey goodness, another 1/2 pasta is needed. Thanks!
Trish - Mom On Timeout says
We love the extra ooey gooey in this recipe but I love that you made it work for you! More pasta is always a good idea 😋