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!
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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Elaine says
This recipe is really great! I have made this for a couple parties now and it’s been a hit! Thanks for sharing such a fantastic recipe with us.
Sherrie says
I have used several recipes for Mac and Cheese. This is Tge absolutely the best I have made. I make a large pan and then freeze squares individually. Absolutely yummy!!!
Semiya says
Can you use heavy cream instead of heavy whipping cream ?
Trish - Mom On Timeout says
Yes!
Dana says
Made this for dinner tonight. I followed recipe exactly as written, except in last step I used chipotle flavored olive oil with the Panko and parmesan cheese topping in lieu of butter. My teenagers devoured the entire thing! We all loved it, even the tiny portion I was able to take before they got to it. Thanks for a great recipe.
Trish - Mom On Timeout says
Oh YUM! What a great swap!!
Kristi Poole says
This is the best mac and cheese I have tried and I have tested many recipes!
MamaT says
The BEST Mac & Cheese Ever! We add a little crumbled bacon to the topping. Yum!
Helder says
Great recipe… And easy to do.
Michelle says
This is the third time making this. I absolutely love this recipe. I do add a little of my own special touches to it, but it it’s a wonderful dish and my family loves it.
Linda says
Instead of paprika, I use a bit of nutmeg.
Tammy says
We loved this. A few modifications were done for what we had on hand:
Added onion powder, oregano and Tony Chachere’s seasoning to the mix. Used crushed Cheeze-its on the topping in place of the panko. Did not use Parmesan or Gruyere but instead, used a Mexican shredded cheese mixture and added more on top with cheeze-its and paprika. Also, prior to adding the mixture in, we made a cheese skirt on the bottom with the shredded cheesed and baked it. Fantastic!!!
Sandi says
Can this be made ahead, refrigerated and then baked later?
Trish - Mom On Timeout says
Yes it can! You will need to add about 15 minutes additional time for baking though. And also don’t take it directly from fridge to oven. Let it sit out while your oven is preheating. You don’t want your dish to crack 🙂
Stewart Hunsaker says
Made a double batch just as the recipe was written and fed it to a bunch of guests. Huge hit, including my 2 year old grandson who could not eat it fast enough. This one is a keeper for me. Was a bit dismayed by the Gruyere cheese as it tends to be spendy, but went with it. Glad I did. Wonderful flavor and easy to make. Thanks for this one!
Kendra says
Hi Trish! Can I make this the day before, or will that change it? My thought was do all of it minus the baking and the topping until the day of. But I don’t want to ruin it. What do you think? Thanks!
Elaine says
Made this yesterday. Used Valveta cheese and the Gruyere cheese. Didn’t have sharp cheese. Was wonderful. Cheesy and the topping was an added bonus with the crunch. Definitely will make again
ally montoto says
i really love mac and cheese and im in class right now and this really looks soooo good!! my stomach is rumblinggggggg. cant wait to try this out!!!!
Doris says
If I ahd to eat one thing for the rest of my life, this would be it! Now I have a question regarding the amount of pasta to the liquid…. I make my mac and cheese essentially word for word in your recipe, however, I add a smashed garlic clove to the milk and two tsp. dry mustard. It starts out ultra creamy I use 5 cups of milk .. on cup is half and half and 1/3 cup flour with one stick of butter for the roux. Why does the casserole seem to harden upon refrigeration or congeal? I use the Panko crumbs with butter , toast them on stove top lightly before oven baking. I wish you had an answer for me? Mine never seems to stay creamy enough after reheating it. Should I use less in the pasta amount? Your site is awesome by the way!
Trish - Mom On Timeout says
Because we are talking butter and cheese – they get soft when hot, hard when cold. It’s just the nature of the ingredients. It should absolutely soften back up once you reheat – should be really creamy!
Lis says
Made this for Easter and it was a huge huge hit. Because of picky kids I used just Cheddar and Jack cheese. Shredded myself and it was probably more than the recipe called for. ??♀️ I did reserve 2 cups (ish) for the layering effect.
The roux- was going super well and thick until I poured too much milk at once. So it didn’t continue to bubble as I did that, so I just kind of guesstimated when it was done/ ready for a lot of cheese. The roux was a great consistency, nonetheless, in the end.
I added extra Panko breadcrumbs And extra butter to the last step, with zero regrets. ??
My kids want me to make it for dinner again tomorrow!