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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Brianne says
I only make dinner for two so I halved your recipe ( sort of) I honestly winged it. But with the basics of the recipe and your pointers it came out amazing!!! I’ve tried making Mac and cheese in the past and it never came out right. Finally I found this recipe for baked ( my favorite ) and was so excited because it looked amazing! And sponsored by Walmart! Girl you know I love a good deal!
Bella says
I made this for Father’s Day Bbq and was told by all it was the best they ever had!!!
Trish - Mom On Timeout says
Fantastic Bella!
Judi Bryskiewicz says
OMG this recipe is insane! The absolute BEST mac and cheese I have ever had. And very easy to make. The only thing I did different was add bacon. (Everything needs bacon) I made this for Father’s Day yesterday and everyone loved it, including my sometimes picky 2 1/2 year old grandson. Thank you for the recipe. Love, love, love it!!!!
Trish - Mom On Timeout says
Yessssss! Thanks so much Judi!
ANGELA says
Your recipe is Soo good the only thing I did different was I added shimp.. thank you I will make it again
Trish - Mom On Timeout says
Yummy! My boys have suggested this as well and I need to do it the next time we make it – thank you!
Michael N says
My first time making Mac and cheese from scratch. Total Mouthgasm, Girl!!!!? Thanks muchly. Had some Kielbasa and broccoli on the side…
KL says
Made this for the first time today – delicious. I used all milk because I forgot to buy cream and it was still delicious. Thank you !
Trish - Mom On Timeout says
Love it! Yes, milk will totally work, it just won’t be quite as rich 🙂 Thanks so much for stopping by!
Amy T says
Made this for Father’s Day today and my husband (and others) said it is the best homemade Mac-and-cheese they’ve ever had. Thanks for the recipe!
Trish - Mom On Timeout says
Thank you SOOO much Amy! Happy (belated) Father’s Day to your husband!
Randy Richardson says
I made this today and my daughter said if she would have to have a death row dinner, this would be it. I thought that statement was a little extreme, but makes the point.
Trish - Mom On Timeout says
LOLOLOL! Yes, point made 😉
Noy Horton says
I’ve made this for my family this evening and they loved it— I will be making more of this from here on out. Thank you so much for this scrumptious recipe!!!
Trish - Mom On Timeout says
So glad you loved it Noy!
Sabadus Vasile - Romania says
Suuuu…uuuper !!! Multumesc,…Thank you for your recipe !!!
Trish - Mom On Timeout says
Thank you!!
Georgina says
I’m just about to make this Mac & Cheese again! Definitely the best recipe out there. Only thing I do different is that I add 2 heaped teaspoons of English mustard and it gives it a lovely bite!
Natalie says
OMGoodness!! This Mac-n-cheese is off the chain!! Major hit with all of the family!! This is the first time I’ve made homemade Mac-n-cheese and it will definitely won’t be the last!! Thank you for sharing such a wonderful recipe!!
Trish - Mom On Timeout says
Thank you SO much Natalie! So glad you enjoyed the mac and cheese!
Kelly says
OMG!! This was a huge hit at our Easter dinner this year. I took it to my father-in-laws and it was devoured. It is the perfect cross between the one my sister makes and the one I always made. Its perfect!
Thank you so much for sharing!!
Trish - Mom On Timeout says
So glad you liked it Kelly!
Shirl says
We have the same taste in the Blue Kitchen Aid Mixer it’s great love your recipes
Trish - Mom On Timeout says
Oh! I love that cobalt color – so pretty! Thanks Shirl!
Teresa Madison says
Travels well. Made for family gathering.
They all wanted the recipe. Will definitely make again. Thanks for the Swiss substitute , I couldn’t find the Gruyere.
Steve says
Try adding Brie to the sauce, it’s awesome!!
Keep the Brie cold while preparing, so it slices without running or sticking too much.
Add it in small amounts (an ounce or so to start, then half an ounce at a time) of very thin slices and let it melt into the sauce, then taste it before you add more. That way you’ll avoid overpowering* the other cheeses but still add a special touch.
The end result is a very pleasant “smelly cheese” note and velvety creaminess.
A dash of a very dry white wine added early in the cooking process can also help elevate the cheese, just make sure it’s not too much.
*If the brie is still too strong for your taste this way, remove some of the rind first. it’s where most of the “power” of this cheese comes from.
Justin says
Soooo good. Thank you for the awesome recipe! My family loved it.