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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Melia Brenden says
This is hands down the best mac and cheese I have ever had. I have made this 4 years in a row for thanksgiving and will continue to this year and the years moving forward. Everyone I make this for also agrees it is one of their favorite mac and cheese’s and I have received multiple requests for the recipe. I genuinely love this mac and cheese with my whole heart.
Brit says
Have you ever prepped this a day before baking it? If so, how did you prep it and did it turn out just as well? Thanks!
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!
Erin says
Can you make this a day ahead and reheat to serve?
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!
mark says
10
Andi says
Can you prep this a day ahead? Combine everything, refrigerate and bake when needed?
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!
Mary beth says
Just made this. Followed the directions to the letter. Turned out awesome!!!! It was delicious!!
Wendy says
Made this recipe many many times, followed the recipe to its entirety and my family and friends love it every time!! Just one question can I pre-made this i.e. in the morning keep it in the refrigerator and bake it in the oven for dinner? TIA!
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!
Gert says
Can you make this ahead of time and reheat day of?
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!
LearningtoCook says
Would it work to make this recipe ahead minus the topping, and then add the topping the next day prior to putting it in the oven?
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!
Kristen says
I have made this recipe a handful of times and it always comes out amazing. I get so many compliments on how creamy it is despite it being a baked mac & cheese the most recent time I added half a teaspoon of onion powder, half a teaspoon of garlic powder and a quarter of a teaspoon of paprika to the melted butter, while making the roux as well as salt and pepper to taste, it came out absolutely fantastic. I also usually only have half-and-half and fat-free milk, which I will use a combination of to make the roux. I love the breadcrumbs on top but have also dabbled with using a layer of cheese on top and no breadcrumbs both have turned out very well. Thanks so much for taking the time to put this amazing recipe out there.
Trish - Mom On Timeout says
Thank you so much Kristen! I love all of your changes – sounds delicious!
Stephanie says
Can this be made ahead of time and put in the fridge until we are ready to cook it? If so, what temp would I cook it on and for how long?
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!
Steve says
Just made this and it is fabulous. Crispy topping with just enough salt to cut through the richness of all the cheese. This will be my go to recipe.
Mary says
I have no tried making this recipe it but it looks delicious. Can I make it a day ahead until the baking step and do that on the day of the gathering? let me know your thoughts
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!
Hallie says
How long do we put it in the oven for??
Trish - Mom On Timeout says
About 30 minutes Hallie – enjoy!
Stacy says
I am planning to bring this to Thanksgiving this year? I am traveling, and not sure about how to store and transport it. I thought about assembling it and freezing it, then letting it thaw, and bake it the day of. Do you have any recommendations? Will the sauce separate when thawing?
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!