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Creamy, dreamy, and oh-so-irresistible! This isn’t your average mac and cheese—this Golden Baked Mac And Cheese it’s the ultimate comfort food, taken up a notch with a luscious garlic parmesan cheese sauce. And that golden, buttery parmesan breadcrumb topping? Pure magic. Every bite is packed with flavor and texture that’s guaranteed to impress. Ready to fall in love with mac and cheese all over again?
Why This Baked Mac And Cheese Stands Out?
Ever feel like choosing the best part of a dish is impossible? With this recipe, every element deserves the spotlight. Is it the thick and creamy garlic parmesan sauce coating every piece of pasta? The golden, buttery parmesan breadcrumb topping that adds an irresistible crunch? Or the gentle kick of garlic woven into every bite? Whatever it is, this stovetop mac and cheese ticks ALL the comfort food boxes.
Made with a velvety béchamel sauce, plenty of pasta, and an indulgent cheese overload, this recipe redefines what baked mac and cheese should be. Perfect for holidays, potlucks, BBQs—or whenever you want to treat yourself! Craving more irresistible comfort food? Serve this alongside our Crispy Garlic Butter Chicken Thighs for a meal that’s guaranteed to impress.
Baked Mac And Cheese: Key Ingredients
The secret to this Creamy Baked Mac And Cheese lies in the ingredients. Freshly minced garlic infuses bold, savory flavor, parmesan cheese brings richness, and the buttery breadcrumb topping adds that signature golden crunch. Simple, everyday staples—but together, they create something extraordinary!
- Parmesan Cheese: Opt for freshly grated parmesan over pre-packaged varieties—its nutty, robust flavor makes all the difference. Look for a wedge with a golden rind for authenticity and maximum freshness. Bonus: grate it yourself for that melt-in-your-mouth finish!
- Panko Breadcrumbs: These are a game-changer for texture! Unlike regular breadcrumbs, panko is lighter and airier, creating the ultimate crispy topping. It’s also ideal for crafting scrumptious Oven-Fried Chicken. Look for unseasoned panko to ensure the flavor balance remains in your control.
- Low-Fat Mozzarella Cheese: For that gooey, stretchy texture without the heaviness, pick low-moisture mozzarella. Pre-sliced varieties are handy but check the packaging to avoid added starches—they can dull the melt factor.
- Crushed Garlic: Nothing beats the bold punch of fresh garlic. Choose firm, plump cloves with tight skin for maximum flavor. For the best results, crush garlic just before cooking to release its full aromatic potential.
Additions And Substitutions
When it comes to this indulgent mac and cheese, it’s all about balancing bold flavors with creamy comfort. Don’t have every ingredient on hand? No problem—simple substitutions can still bring out that rich, cheesy goodness without missing a beat!
- Cheese Choices: Looking to switch things up? Swap out mozzarella or cheddar with Gruyère for its nutty richness, Fontina for a creamy upgrade, or even Gorgonzola for a bold, tangy kick. Smoked Gouda is another great option, adding a hint of smokiness that complements the garlic perfectly. Just make sure it’s a melty cheese to keep your sauce silky smooth and irresistible.
- Bacon: You can never go wrong with crispy, smoky bacon—it’s a guaranteed crowd-pleaser.
- Chicken: Add some heartiness with tender seared or baked chicken, just like in our Tuscan Chicken Macaroni Cheese.
- Jalapeños: Fresh or pickled jalapeños bring the perfect kick of heat, much like the punchy flavors in our Chili Mac Recipe.
- Herbs: Take the béchamel sauce to the next level with oregano, basil, thyme, or parsley—whether fresh or dried, they add depth and aromatic flair.
Making Perfect Basked Mac And Cheese: Step-By-Step
Let’s get cooking! With just a handful of simple steps, you’ll soon have a creamy, cheesy, and oh-so-irresistible baked mac and cheese ready to enjoy. Grab your ingredients and let’s make some magic in the kitchen!
- Cook the Pasta: Cook pasta in salted water until al dente, then drain and rinse with cold water to halt cooking.
- Preheat the Oven: Set your grill or broiler to 190°C | 375°F, so it’s ready when needed.
- Toast the Breadcrumbs: Melt butter in a large ovenproof skillet over medium-high heat. Stir in the Panko breadcrumbs and cook until golden brown, then transfer to a bowl.
- Make the Roux: Melt butter in the same skillet, then sauté garlic until fragrant. Whisk in the flour and cook for 2 minutes while stirring; reduce heat to low.
- Add the Milk: Gradually whisk in milk, adding a little at a time, until combined. Bring the mixture to a boil and allow it to thicken.
- Thicken the Sauce: Mix cornstarch with the reserved milk in a jug until smooth, then stir it into the sauce. Season with salt, pepper, and bouillon powder.
- Melt the Cheese: Remove the pan from heat and stir in cheddar, parmesan, and mozzarella. Continue stirring until the cheeses have fully melted into the sauce.
- Combine and Bake: Toss the pasta through the sauce until evenly coated. Top with toasted breadcrumbs and remaining parmesan, then broil for 10–15 minutes until golden and bubbling.
And there you have it—creamy, cheesy perfection straight from your kitchen! Loved this Creamy Baked Mac and Cheese? Why not dive into more irresistible recipes? Pair it with our Cajun Butter Steak Bites for a hearty addition, or try the Creamy Garlic Shrimp for a seafood twist. Craving even more comfort food? Don’t miss our Chicken Alfredo Bake, Garlic Scalloped Potatoes, or Creamy Chicken and Mushroom Macaroni Cheese Bake—each one as indulgent as the last!
Recipe FAQ’s
Absolutely! While macaroni is a classic choice, penne, fusilli, or shells work beautifully to hold the creamy sauce.
Simply swap the flour with a gluten-free alternative and use gluten-free pasta and breadcrumbs. The rest of the recipe stays the same
Regular breadcrumbs will work just fine, but you can also try crushed crackers or even crushed cornflakes for a unique crunch.
Reheat in the oven at a low temperature, covered with foil to retain moisture. Add a splash of milk to keep the sauce creamy.
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Garlic Parmesan Mac And Cheese
Ingredients
- 1 pound dry weight pasta elbow, macaroni, cellentani, or any other pasta
CRISPY TOPPING:
- 1 1/2 tablespoons butter
- 2/3 cup Panko breadcrumbs
SAUCE:
- 1/4 cup butter
- 4 cloves garlic crushed
- 1/4 cup flour all purpose or plain
- 4 1/2 cups milk divided, I used skim, but 2% or full fat are fine to use
- 1 tablespoon cornstarch or corn flour
- 1 pinch salt to season
- 1 pinch pepper to season
- 1 tablespoon chicken bouillon powder or a vegetable stock powder
- 3/4 cup low fat grated cheddar cheese
- 1 cup parmesan cheese grated, divided
- 6 ounces low fat mozzarella cheese sliced
Instructions
- Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
- Preheat oven grill or broiler to 190°C | 375°F.
FOR CRISPY TOPPING:
- Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
FOR THE SAUCE:
- Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
- In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
- Remove from heat and add in the cheddar, 3/4 cup of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
- Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
- Allow to cool down slightly before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I usually don’t leave reviews on blogs, but this is hands down the best mac and cheese recipe I’ve made
Thank you so much Emma, you just made my day!
What size pan can I place the macaroni and cheese. Making it for a friend thank you.
I “veganized” this recipe last night for dinner and it was a big hit! Used top quality soy milk and non-dairy cheeses. Thank you!
Made this for Christmas and again today for all the Football games. This is our favorite recipe. Thank you!
I live alone so I’m thinking of making the full thing but then put it in containers and freeze them in 4 portions. Is that possible, you think? I won’t put the crumbs on yet just the sauce and mac. So that when I want to eat it I just take one from the freezer, let it thaw and thén put on the crumbs and in the oven. Will that effect the taste too much, you think?
Best mac n chz eva!!!