Golden Baked Mac And Cheese

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? We don't think so. Switch up your favorite mac and cheese recipe and make way for this glorious dish full of flavored comfort food. We can guarantee THIS will become your new favorite.

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 us tell you right now we're so undecided and have no idea where to start. The thick and creamy garlic parmesan cheese sauce? The good, butter-fried topping with extra crispy parmesan? Or the kick of garlic?

An easy, cheesy, and creamy mac and cheese recipe, good for the holidays, potlucks, or BBQs, or even served right alongside some garlic mushroom chicken thighs. We 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: We 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 a reliable garlic parmesan sauce.
• Panko breadcrumbs: We use Panko instead of regular breadcrumbs because they are much lighter and give you a noticeably crispier topping. We usually buy them unseasoned so we can control the salt. We actually use these exact same breadcrumbs for our crispy healthy chicken nuggets and our 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 similar to what we do when preparing a mac and cheese with chicken and mushrooms or our 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 us, it tastes SOOOO GOOD.
• Spices and herbs: For some heat, mix in fresh or pickled jalapeños like we do when we like to go with a classic chili mac recipeor 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.

On the stove

This mac and cheese recipe is so easy to make, we 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 a reliable 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: a reliable part.

On the stove

Making this recipe lower in calories for you, we 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 simple sauce to make. For this sauce recipe, we 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.

a reliable 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 our 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. We 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 good 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.

What you need

• 1 pound dry weight pasta elbow, macaroni, cellentani, or any other pasta
• 1 1/2 tablespoons butter
• 2/3 cup Panko breadcrumbs
• 1/4 cup butter
• 4 cloves garlic crushed
• 1/4 cup flour all purpose or plain
• 4 1/2 cups milk divided, we 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

Method

1. 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.
2. Preheat oven grill or broiler to 190°C | 375°F.
3. 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.
4. 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.
5. 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.
6. 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.
7. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
8. Allow to cool down slightly before serving.