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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Michelle says
Can you make this a couple days early and refrigerate until ready to bake?
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!
Maggie says
Hi!
This recipe looks great. I am hoping to make in advance and reheat- do you have any tips or tricks for making it a day or two before planning to serve? 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!
Melissa says
Can you make this ahead of time and just bake it the 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!
LB says
Question For Thanksgiving Prep: Can I pre-make this up to the “going in the oven stage” and save it? Or do you not suggest that? Thanks so much! Loved this every time I’ve made it! Just looking for help!
Trish - Mom On Timeout says
Hi there! 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!
Lindsay J says
How do I store this if I make it in the morning and am not serving until dinner?
Trish - Mom On Timeout says
If you’re baking it in the morning, just cover and refrigerate until you are ready to warm it again. If not baking, 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!
Lindsay says
Wonderful recipe! The best! If I have to make it ahead, is there anything anything recommended to do differently?
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!
kelli says
Can you make this the day before?
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!
Claire Parker says
I’d like to make the day before Thanksgiving. As with an another recipe of yours, can I assemble, chill than add toppings the next day?
Trish - Mom On Timeout says
You sure can! 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!
Stephanie says
My favorite Mac and cheese recipe!
Do you think it can be pre made and then baked the next day?
If so, what baking times and temp would you recommend?
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 says
We really loved this recipe last year. I plan to make it again this year. If put together in advance with everything but the topping how long do you think it would keep in the fridge?
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!
T says
Me and my boyfriend have used this recipe every Thanksgiving for the past four years, and I could never IMAGINE trying another one!! We always host friends, and you can bet that this mac and cheese FLIES off the pan, gets greedily packed into to-go containers, and has every mouth in the house watering at the thought of it for days afterward. Cannot recommend enough!!!
Trish - Mom On Timeout says
Best. Comment. Ever.
Nancy says
I plan to make this for Thanksgiving for all the vegetarians in my family. Can it be prepared ahead of time or for best results day of? Thank you. Cant wait to try it!
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!
jsan says
Excited to try this for Thanksgiving. Can it be made ahead or is it best made day of?
Can I use 2 or 1 percent milk instead of whole?
Trish - Mom On Timeout says
Best day of, as is most everything, however 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! You can use either milk – the whole milk just makes it more rich.
Bailey Cook says
Can you 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!
Stacie says
Can you make this ahead of time and bake the 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!