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Bangin’ Mac and Cheese recipe made from scratch comfort food just– perfect for potluck dinners.
This recipe is from June 2011, you guys.
This was one of the first recipes I put on the blog.
I was still living in my parent’s house. I just started my first job and started dating Jason.
I figured, why not be an adult and make adult mac ‘n cheese?
There’s truly not much that is “adult” about this recipe except it’s not out of a blue box.
It’s just “from scratch,” but let’s be real — some nights, the blue box mac ‘n cheese is totally needed.
I also named this bangin’ because it has some KICK to it!
Bangin’ Mac and Cheese
This is the richest, creamiest, mac & cheese with a kick, you’ll ever have.
It takes no time at all to prep and has the simplest ingredients that you should already have in your pantry & fridge.
Oh, notice how I never mentioned that this was healthy ;)
This bangin’ mac and cheese recipe is the epitome of the comfort food we all know and love.
Loaded with three types of cheesy goodness, it’s a cheese lovers dream.
You’ll love it so much you might as well go ahead and make two batches.
What Makes This Mac and Cheese Bangin’?
There are a few components that make this mac and cheese truly bangin’.
It might just seem like your typical mac and cheese from the outside, but trust me, there are a few things that make this special.
From the perfect blend of cheeses to the dash of spice from the cayenne pepper, all topped off with the crispy brown bread crumbs; there is simply no other way to explain it.
When this first came out of the oven, Jason and I both thought the same thing “eh, what’s the big deal? It’s just pasta and cheese.” WRONG.
Even while I was making this, I was thinking “man, this is so simple, it’s going to suck and just be a flopped dish.”
I’m so glad it was the complete opposite. And best of all: it was made from scratch!
Seriously, I was floored when I had my first bite.
Jason said, “Wow. This.is.awesome.”
So, trust me when I say you absolutely have to give the recipe a try.
What Do I Need To Make This Mac and Cheese Recipe?
- Extra sharp cheddar cheese, shredded
- Monterey Jack cheese, shredded
- Colby cheese, shredded
- Pasta shapes (I used shells)
- Whole milk
- Panko breadcrumbs
- Cayenne pepper
How To Make Bangin’ Mac and Cheese
Don’t let that “made from scratch” line intimidate you, this recipe is still easy enough for mac and cheese lovers of all skill levels.
You don’t need any kind of fancy tools or specially trained skills for this one.
Cook everything according to the directions below!
You’ll definitely want to remember to sprinkle the toasted panko bread crumbs on top before putting it in the oven.
Cover the casserole dish with a lid or foil and bake. Serve & enjoy! :)
Tips For Perfecting This Bangin’ Mac and Cheese Recipe
- Do NOT cook pasta all the way through. cook it 1/2 way — it will finish cooking in the oven
- Use pre-shredded if you want. The more authentic way to make this recipe is to buy blocks of cheese and shred them yourself, but if you want to save a little time, it’s totally fine to cheat and buy the pre-shredded like I did.
- Use whole milk, not skim. Skim milk is too watery to use in this recipe. If you try to use skim milk you won’t end up with the same creamy consistency as I did in the original recipe.
- Remember to let the crumbs brown. The crunchy topping is arguably the BEST part of this entire mac and cheese dish. Make sure you don’t forget the last step to brown the crumbs on top. It will still be fine if you do forget, but the dish will be unforgettable if you remember.
Like This Mac and Cheese? Then You’ll Love These Comfort Food Dishes
Bangin' Mac and Cheese
- 16 ounces (454 g) medium shells pasta
- 5 tablespoons (70 g) unsalted butter, divided
- 1 cup (60 g) panko breadcrumbs
- 1 cup (237 ml) whole milk
- ½ teaspoon cayenne pepper
- 8 ounces (227 g) freshly shredded extra sharp cheddar cheese
- 8 ounces (227 g) freshly shredded monterey jack cheese
- 8 ounces (227 g) freshly shredded colby jack cheese
- Salt and pepper, to taste
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat oven to 400 °F (204 °C). Spray a deep and large 9x13-inch casserole dish with cooking spray and set aside.
- In a large pot, bring water to boil for your pasta. Season water with salt then cook pasta halfway through and drain. Do not cook it all the way through as it will finish cooking in the oven.
- While pasta is cooking, in a large skillet, melt two tablespoons of butter and then add in the panko breadcrumbs, stirring frequently to get a nice, toasty brown color. Pour in a bowl and set aside for later.
- In the same skillet melt remaining butter then pour in the milk and add the cayenne.
- Dump in all your cheese and melt it to a nice, smooth consistency. It'll be a fairly runny mixture but don't fret – it all thickens up in the oven!
- After the cheese is all melted and everything is mixed evenly, fold in the pasta and remove from heat. Season with salt and pepper, to taste.
- Pour the pasta in the prepared casserole dish and sprinkle the panko breadcrumbs on top.
- Bake covered for 25 minutes.
- For the last 5-10 minutes, remove the lid and let the panko breadcrumbs brown some more.
- Remove from oven and let sit for 10 minutes before serving. Enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Photos by Jesse Reilly