This top notch, family-approved Cheddar Parmesan Mac and Cheese recipe combines freshly grated, extra sharp white cheddar cheese with a hearty, creamy homemade sauce. Topped with freshly grated parmesan, this golden baked, bubbling cheesy casserole can be served as a main entrée or as a side dish--and it all comes together in just one hour.
Sometimes we all need to be comforted by a big bowl of creamy mac and cheese. Is there anything better when you're craving something special?
After an abundance of gooey, bubbling, cheesy baked noodle taste testing, Cheddar Parmesan Mac and Cheese successfully checks off all the boxes for the ultimate homemade recipe.
It's creamy. It's cheesy. And, just like Beef Ragu Italiano, It has the perfect amount of velvety sauce. Rich, but not too overbearing, this mac is EXTREMELY satisfying and definitely comforting. It is the perfect bowl of yum.
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👪Why you'll love it
| Hearty, wholesome mac recipe that can be served as a main entrée- This homemade, super creamy mac is packed with protein and can be served as a main meal alongside a tossed salad and a slice of garlic bread. Pairs well with so many proteins- Stretch the recipe and serve it as a side dish. From chicken to turkey, pork, ham and more, this tasty parmesan and cheddar mac compliments them all and also makes an excellent holiday side dish. Baked to perfection- The hallmark of a serious mac and cheese is that it starts out on the stove and then bakes in the oven. This homemade recipe follows that rule and will not disappoint! The parmesan on top provides a salty, crunchy bite and gets a nice golden brown this way! |
🥘Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- elbow macaroni, cooked to al dente- though any corkscrew pasta will do--I also really like cavatappi or rotini for this recipe. The cheese and velvety sauce stick much better to curved noodles--and we want every nook and cranny to get covered!
- whole milk- this is a MUST to provide a rich, thick and creamy sauce
- butter- adds cream and flavor
- all-purpose flour- acts as a thickening agent to help form the roux
- freshly grated extra sharp white cheddar cheese- I like Vermont cheddar; avoid pre-shredded due to its waxy coating, which doesn't melt well.
- ground pepper & salt- accentuates the flavors
- freshly grated Parmesan cheese (used instead of breadcrumbs)- feel free to swap this for asiago or pecorino, which will also add a salty crunch and flavor on top. I sometimes buy refrigerated shredded. By all means, avoid the powdered stuff on the shelf--it's too grainy and gritty.
- paprika- added on top for added taste and flavor
Optional garnish could include fresh parsley and additional grated parmesan, asiago, or pecorino
🔪Instructions
For more detailed instructions, see the printable recipe card below
- Cook noodles, following the instructions on the package for al dente Drain in colander and allow to cool slightly.
- In a separate, small saucepan, warm milk over low heat.
- While milk is warming, make the roux.
- Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour.
- Reduce heat to medium and stir for 2 minutes.
- Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
- Stir in grated cheddar cheese, pepper and salt.
- Add cooked pasta to the pot; stir to coat. Pour into well-greased, 2-quart baking dish and sprinkle with freshly grated Parmesan cheese. You may also choose to sprinkle on paprika.
- Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
- Allow to cool for 5 minutes, then serve and enjoy!
Hint: Cooking the noodles to al dente helps to ensure that they won't be overcooked later on when they're baked in the oven with the other ingredients.
🥣Substitutions
Feel free to use any kind of corkscrew pasta for this recipe (the sauce sticks better to this type of pasta).
📖Variations
While cheddar is the standard, Gruyere, Monterey Jack and Gouda are also great options to mix with the noodles. You could also use asiago or pecorino for the topping. Feel free to experiment here.
🍽Equipment
- medium saucepan
- colander
- small saucepan
- measuring cups
- measuring spoons
- stirring spoons
- whisk (optional)
- cheese grater
- 2 quart baking dish, well greased
🍶Storage
Refrigerate, store in an airtight container and enjoy within 5 days.
Because of the milk, freezing isn't recommended.
To reheat, break up macaroni clumps, add a little bit of extra milk (1-2 tablespoons, or just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
💭Top Tip
To make the best sauce, pay attention to your measurements very carefully. It's also important to follow the instructions. Too much mixing, or too much cooking on the stove for example, can greatly affect the consistency of the roux and sauce.
🗨️FAQ
Moisture and fat affect a cheese's ability to melt well. I suggest full fat block cheese that you grate yourself for best results.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Cheddar Parmesan Mac and Cheese:
📋Recipe
Cheddar Parmesan Mac and Cheese
Ingredients
- ½ pound elbow macaroni, uncooked any corkscrew pasta will work for this recipe
- 2 ½ cups whole milk
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups extra sharp white cheddar cheese hand grate an 8 oz. bar
- ¼ teaspoon ground pepper
- dash of salt
- 3 tablespoons freshly grated Parmesan cheese may substitute asiago or pecorino
- ¼ teaspoon paprika optional
- Optional garnish could include fresh parsley
Instructions
- Preheat oven to 350 degrees.
- Cook noodles in a medium saucepan, following the instructions on the package for al dente. Drain in colander and allow to cool slightly.
- In a separate, small saucepan, warm milk over low heat.
- While milk is warming, make the roux. Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour. Reduce heat to medium and stir for 2 minutes.
- Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
- Stir in grated cheddar cheese, pepper and salt.
- Add cooked pasta to the pot; stir to coat. Pour into well-greased 2-quart baking dish and sprinkle with freshly grated Parmesan cheese. You may also choose to sprinkle on paprika.
- Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
- Allow to cool for 5 minutes, then serve and enjoy!
- Refrigerate any leftovers, store in an airtight container and enjoy within 5 days. To reheat, break up clumps, add a little bit of extra milk (1-2 tablespoons or just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Janet C. says
Thanks for all the tips on how to make the best homemade mac and cheese! I used to always make it on the stove, but this is well worth the effort and tastes amazing. I will be trying it with Gruyere and Pecorino next time to see how it compares.
Kitchen Ready Betty says
That sounds delicious! Please let use know what you think of the different cheeses!