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My deliciously creamy garlic parmesan mac and cheese is better than the regular, with an irresistible garlic parmesan cheese sauce and topped with golden, buttery parmesan fried bread crumbs!
Does homemade mac and cheese get any BETTER than this? I don’t think so. Switch up your favorite mac and cheese recipe and make way for this glorious dish full of flavored comfort food. I can guarantee THIS will become your new favorite.
Table of Contents
- Why Does This Mac and Cheese Work?
- Ingredients for Baked Mac And Cheese
- Additions and Substitutions
- How To Make Homemade Mac and Cheese
- How To Make A Sauce For Mac And Cheese
- The Best Cheese For Macaroni And Cheese
- Optional Add-Ins For This Mac And Cheese Recipe
- Mac And Cheese As A Side Or Main
- Recipe FAQ’s
- Garlic Parmesan Mac And Cheese Recipe
Why Does This Mac and Cheese Work?
Usually with any recipe, you can decide in a split second which element you like better. Well, let me tell you right now I’m so undecided and have absolutely no idea where to start. The thick and creamy garlic parmesan cheese sauce? The perfect, butter-fried topping with extra crispy parmesan? Or the kick of garlic?
An easy, cheesy, and creamy mac and cheese recipe, perfect for the holidays, potlucks, or BBQs, or even served right alongside some garlic mushroom chicken thighs. I guarantee your mac and cheese experience will forever be changed after you try this creamy garlic mac and cheese. It ticks all the boxes!
- Béchamel sauce ✔️
- Abundance of pasta ✔️
- Crispy topping ✔️
- Loaded with cheese ✔️
Ingredients for Baked Mac And Cheese
- Parmesan cheese: I highly recommend buying a block and grating it yourself. Pre-packaged shredded cheese usually has an anti-caking coating that stops it from melting properly into the sauce. Freshly grated Parmesan gives you that perfectly smooth, rich flavor for the best garlic parmesan sauce.
- Panko breadcrumbs: I use Panko instead of regular breadcrumbs because they are much lighter and give you a noticeably crispier topping. I usually buy them unseasoned so I can control the salt. I actually use these exact same breadcrumbs for my crispy healthy chicken nuggets and my oven-fried chicken.
- Low-fat mozzarella cheese: You want to use low-moisture mozzarella here for that classic, gooey stretch without making the dish too heavy. Just like the parmesan, try to avoid the pre-shredded bags so you get a much better melt. If you prefer, you can easily swap this for sharp cheddar or gruyere.
- Crushed garlic: Fresh garlic is essential for the flavor base of this homemade mac and cheese. Please avoid the jarred minced garlic if you can, as it can sometimes taste a bit sour or bitter and completely changes the profile of the sauce. Crush fresh cloves right before adding them to the pan.
Note: See full list of Ingredients and measurements in the Recipe Card below.
Additions and Substitutions
If you are wondering how to make homemade mac and cheese but missing a few things, don’t worry. This recipe has simple ingredients, making it incredibly easy to customize with the things that you have in your kitchen.
- Cheese and dairy: You can easily swap the mozzarella for Gruyère or Fontina. Smoked Gouda also works well with the garlic. If you want the sauce to have a creamy texture, you can substitute a little bit of the milk with heavy cream.
- Protein: Chopped crispy bacon or tender seared chicken can be right into the pasta; basically, it is very similar to what I do when preparing a mac and cheese with chicken and mushrooms or my tuscan-style chicken macaroni cheese. Either way, you can always keep it as a side dish and serve it next to some crispy chicken wings.
- Veggies: Add steamed broccoli, peas, or spinach at the end. It is an easy way to use up leftover veggies in your fridge. And trust me, it tastes SOOOO GOOD.
- Spices and herbs: For some heat, mix in fresh or pickled jalapeños like I do when I like to go with a classic chili mac recipe, or just sprinkle in some red pepper flakes. You can also stir in Italian seasonings like dried oregano or basil to give the sauce a different flavor profile.
How To Make Homemade Mac and Cheese
This mac and cheese recipe is so easy to make, I can break it down in five easy steps:
- Boil and drain the pasta: elbow pasta, macaroni, cellentani, or any pasta you like.
- Fry a breadcrumbs and parmesan mixture: please use fresh grated parmesan if possible for the best flavor.
- Make the white sauce: a typical béchamel with a light change.
- Add cheese: see below for more cheese options.
- Top with a crispy breadcrumb mixture: the best part.
How To Make A Sauce For Mac And Cheese
Making this recipe lower in calories for you, I didn’t want to skimp on the all-important buttery flavor that mac and cheese is known and loved for. While it tastes as rich as a traditional alfredo sauce, it is a very simple sauce to make. For this sauce recipe, I just cut the butter and flour quantities in half for the white sauce.
Using a combination of cornstarch and milk to do the rest of the thickening for us, there is no sacrificing flavors in this recipe.
The Best Cheese For Macaroni And Cheese
Not only is this made with the usual cheddar cheese found in most recipes, but it has a GOOD kick of stringy mozzarella AND is loaded with parmesan because, well, parmesan.
If you’re not a fan of those, you could also use:
- Smoked Gouda
- Fontina
- Gruyere
- Gorgonzola
Optional Add-Ins For This Mac And Cheese Recipe
- Bacon: Bacon is always a good idea.
- Chicken: Mix in seared or baked chicken if you want something similar to a creamy Tuscan pasta.
- Seafood: Stirring in some cooked shrimp or crab is one of my favorite ways to switch things up and turn this into a rich main course.
- Jalapeños: Fresh or pickled jalapeños work perfectly if you want a kick of heat, much like they do in a chili pasta.
- Herbs: For even more flavor, try adding in oregano, basil, thyme, or parsley (dried or fresh) directly to the béchamel sauce.
Common Mistakes When Making Mac & Cheese
- Adding cold milk to the warm flour base: Pouring milk straight from the fridge into your hot butter and flour mixture will cause the sauce to clump. Using room-temperature milk helps everything combine smoothly.
- Rushing the roux: Stirring in your liquid too quickly leaves a raw flour taste in the sauce. Cook the flour and butter for at least a full minute over medium heat before adding the milk.
- Boiling the sauce once the cheese is in: High heat breaks down the fat in the cheese, causing your garlic parmesan cheese sauce to separate and turn greasy. Always pull your saucepan completely off the heat before folding in your cheese.
- Rinsing your cooked pasta: Rinsing drained noodles under cold water washes away the natural starches. Those starches are what help the sauce stick to every single piece of pasta.
Mac And Cheese As A Side Or Main
Both, actually. I love serving it next to a juicy garlic herb roast chicken or a pork roast. If you are making this for the holidays, it sits perfectly on the table next to a slow cooker turkey or a sweet mustard glazed ham.
Or just enjoy it as a main. You choose!
Recipe FAQ’s
The real secret is fresh ingredients! Grating your own cheese straight from the block ensures a completely smooth sauce that melts effortlessly without becoming grainy.
Using whole milk mixed into a traditional béchamel gives you a rich, creamy sauce without feeling overly heavy. If you want a richer sauce, substituting a splash of heavy cream for part of the milk works wonderfully!
Using a combination of sharp cheeses like parmesan and mozzarella, along with fresh crushed garlic, adds incredible depth.
Do not overcook your pasta! Always cook it just under al dente before stirring it into the warm sauce, as it will continue to absorb liquid as it sits or bakes.
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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.
Video
Notes
Storage, Reheating, and Make Ahead
- Storage: For proper storage, let the mac and cheese cool completely before transferring your leftovers into an airtight container. Store it in the fridge for up to 4 days, or freeze in a sealed freezer-safe container for up to 2 months.
- Reheating: Reheat over medium-low heat on the stove. The pasta absorbs the sauce as it sits, so stir in a splash of whole milk or chicken broth as it warms to bring back that creamy texture. You can also microwave individual portions in 30-second bursts.
- Make Ahead: You can assemble the entire dish in your baking dish (without baking), cover tightly with foil, and store in the fridge overnight. When you are ready to serve, bring it to room temperature for 20 minutes, pop on the topping, and bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank You, Karina!
I’m making your recipe for Mac & Cheese, but will use some Gruyere cheese as well. I’ve tried some of your other recipes, and they have ALL been Super!
Thanks for doing what you do SO WELL.
This recipe is great! I made it about 2 years ago, and just googled until I found this exact recipe again. My husband is a garlic fanatic and loved it.
Delicious!! We made this a few weeks again. It’s so tasty that we are making it again for our Thanksgiving dinner.
Hi, haven’t made this yet but I’m wondering if I can substitute the milk for half and half? Or should I use both? Also, I’d like to incorporate bacon, when would I add it?
Thanks so much! Looking forward to trying this recipe!
I only use half and half and I think it tastes phenomenal.
Followed the recipe exactly. Best mac n cheese I ever made! Will be making time and time again.
I made this last night. I followed the recipe to a T. It was so delicious. I will definitely be making this again. I always made the Mac and Chez of Thanksgiving when we get together. Definitely making this, this year. Thanks so much. I absolutely love your recipes. I haven’t found one I don’t like yet.
This was so good, even my picky husband raved about it! I used equal parts regular cheddar, white cheddar, smoked gouda, mozzarella, and parmesan. Other than that, I followed the recipe exactly. I’ll play around with it more next time – maybe use more breadcrumbs, those were delish. I bet it would be good with lobster in it.
Sounds and looks Amazing!!!
Could I prepare this TWO days ahead and then bring to room temp and cook?
I made this last weekend for our family reunion and it was a huge hit! In fact won best Mac and cheese! Only thing I did differently was I always use half regular milk (any fat content I have in fridge) and half evaporated milk! Makes it very creamy without all the extra fat! And I also used sharp, white cheddar and fresh mozzarella! Will definitely make it again!
Amazing mac and cheese. Just curious why it says 45 minute cook time at top of the ingredients list, but instructions say 10-15 minute cook time?