This post may contain affiliate links. Please read our disclosure policy.
This is the cheesiest, creamiest, altogether best homemade mac and cheese recipe you’ll ever make! The whole family will definitely approve!
We love IT – a lot!
Macaroni and cheese is always a safe main dish in our home because the entire family loves it! We make it for Sunday dinners, holidays – you name it!
This homemade mac and cheese recipe is filled with cheese, milk, butter and topped with Panko making it incredibly delicious. We love it as a pasta dish to enjoy all year long, but it’s also a classic side dish for big family gatherings and special meals.
The kids have claimed it the “BEST homemade mac and cheese recipe out there” – and we have to agree!
WHY WE LOVE IT:
- This dish is simple! It’s prepped in 15 minutes and on the table in 40.
- It’s cheesy and delicious. With Panko bread crumbs on top and loads of cheese in between, everyone loves this recipe.
- Can be made ahead of time. For busy nights and holidays (like Thanksgiving and Christmas), it’s always great to have dishes that can be made in advance.
Ingredients
- PREP TIME: 15 minutes
- COOK TIME: 25 minutes
- 1 (16-ounce) box elbow macaroni – we prefer elbow macaroni, but other pastas to use are: shell, Cavatappi, penne, Farfalle, fusilli, or rotini
- ½ cup plus 2 tablespoons salted butter – divided
- ½ cup all-purpose flour
- 1 tablespoon garlic salt
- black pepper to taste
- 4 cups milk – using 2% or whole milk is suggested for the creamiest sauce
- 6 cups shredded sharp cheddar cheese – we also like equal parts mozzarella, cheddar, and American. Other cheeses include Parmesan, White Cheddar, Fontina, smoked Gouda, Gruyere, Colby Jack, and Gorgonzola.
- ½ cup Panko breadcrumbs – We use plain Panko breadcrumbs, but flavored crumbs or regular breadcrumbs work. Crushed Ritz crackers and crushed cornflakes also work.
How to Make Homemade Mac and Cheese
- PREP. Preheat the oven to 325°F.
- PASTA. Boil 16 ounces of macaroni according to package directions.
- SAUCE. Meanwhile, in a large saucepan, melt ½ cup butter over medium heat. Whisk in ½ cup flour and cook for 2–3 minutes. Add 1 tablespoon garlic salt and black pepper. Slowly pour in 4 cups milk, whisking until smooth. Heat to a low boil and cook, stirring occasionally, until thickened, 4–5 minutes. Remove from the heat.
- COMBINE. Drain pasta and transfer to a lightly greased 9-x-13-inch baking dish. Sprinkle 6 cups shredded cheese over pasta. Pour thickened cheese sauce over pasta and cheese. Let sit until the cheese has melted, then stir together.
- Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Sprinkle on the bread crumb topping, and cook, stirring constantly, until golden brown, 3–5 minutes. Sprinkle over the mac and cheese.
- BAKE. Bake for 14–15 minutes. Serve warm.
CROCK POT VERSION
- COMBINE. To make this version in the slow cooker, follow the instructions through step 1, then add hot pasta to a greased crockpot. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
- HEAT. Cook on Low for 2 hours, stirring occasionally.
- TOPPING. Melt 2 tablespoons of butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese and let warm for 5 minutes before serving.
For our favorite Crock Pot Mac and Cheese.
Complete The Meal
Main Dish
Desserts
More Mac and Cheese Recipes
More Collections
Best Homemade Mac and Cheese
Ingredients
- 1 (16-ounce) package elbow macaroni
- ½ cup plus 2 tablespoons salted butter, divided
- ½ cup all-purpose flour
- 1 tablespoon garlic salt
- pepper, to taste
- 4 cups milk
- 6 cups shredded sharp cheddar cheese
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 325°F.
- Boil pasta according to package directions.
- Meanwhile, in a large saucepan, melt ½ cup butter over medium heat. Whisk in flour and cook for 2–3 minutes. Add garlic salt and pepper. Slowly pour in milk, whisking until smooth. Heat to a low boil and cook, stirring occasionally, until thickened, 4–5 minutes. Remove from the heat.
- Drain pasta and transfer to a lightly greased 9-x-13-inch baking dish. Sprinkle shredded cheese over pasta. Pour thickened cream sauce over pasta and cheese. Let sit until the cheese has melted, then stir together.
- Melt remaining 2 tablespoons butter in a small skillet over medium heat. Add breadcrumbs, and cook, stirring constantly, until golden brown, 3–5 minutes. Sprinkle over the mac and cheese.
- Bake for 14–15 minutes. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Spice. salsa, jalapeños, or chili flakes
Meats.cooked bacon bits, diced ham, grilled chicken, or cooked hamburger
Veggies. chopped spinach, broccoli, or roasted red peppers
Seasoning. a dash of flavor with garlic powder, dry mustard, onion powder, or paprika
> Use high-quality aged cheddar cheese.
> Grate the cheese yourself – do not buy pre-shredded cheese (it does not melt as well and makes a sauce less creamy).
> Bring the cheese to room temp before grating.
> Make sure you add the cheese AFTER the roux sauce has thickened and cook on a low temperature or with the heat off – just needs to be able to melt.
> When the roux technique is added to mac and cheese, it not only thickens the dish but keeps the cheese from separating and/or clumping together. It takes a few minutes, so be patient as it thickens up.
> If the sauce, isn’t thick enough you can add a cornstarch slurry: In a separate bowl, combine 1 tablespoon of COLD water with 1 tablespoon of cornstarch and stir it in to cook a bit more.
Prepare the mac and cheese according to the recipe. Before baking, cover the dish tightly and keep it in the fridge for 1-2 days. When you are ready to use, add the Panko Topping and bake per recipe directions.
Make sure the pasta is cooked al dente. This pasta dish can be frozen for 2-3 months.
Thaw then bake. Thaw it in the refrigerator and bake according to the recipe directions.
Straight to the oven. Put it directly from the freezer into the oven. Preheat the oven to 375°F and bake until it’s hot in the center (about 1 hour).
Allow the mac and cheese to cool completely before transferring it to an airtight container. Store in the refrigerator for 3-5 days or wrap it tightly and freeze it for up to 3 months.
Reheat. Thaw, if needed, and reheat, covered, in the oven or microwave. Add a splash of milk or cream to prevent dryness.
Wow oh wow!!!!!! The topping sets this Mac and cheese recipe off the charts!!!!
Love it been making it like 4 years now!
Creamy and AMAZING! We smoked it and it was the best mac and cheese I have ever tasted!
My kids loved this recipe. It made more than we could eat so I froze the other half of it. It reheated pretty well in the oven.
Wowza! Hands down best mac n cheese I’ve made for my family. I cut the recipe in half and it was perfect. Checked all the boxes, cheesy and creamy. I had a small chunk of Mexican Velveeta I threw in but the rest was sharp cheddar I shredded. My adult sons said it was the best I’ve made. That’s all I needed to hear. Thanks so much!
Oh that makes me so happy to hear! I love that your adult sons loved the recipe too. Thanks for sharing!
The Panko bread crumbs sprinkled on top of this Mac and Cheese are my favorite!
This is comfort food. We all love this creamy dish… Especially that crunchy crust on top! It’s so good.
This recipe goes so fast at family dinners! Love the panko breadcrumb topping – makes it extra tasty!
This mac and cheese is so cheesy and yummy! I love the flavor of the sharp cheddar cheese and the texture the panko bread crumbs add. A crowd pleaser for sure!
What size is a serving? 1/2c 1 cup?
Yes, about 1 cup!