Creamy Baked Garlic Mac and Cheese
This Creamy Baked Garlic Mac and Cheese features a velvety garlic cheese sauce and a crispy panko topping, making it the ultimate comfort food for any occasion.
Ingredients
Pasta and sauces
- 1 pound elbow macaroni or your choice of pasta Use your favorite pasta shape.
- 1/4 cup butter Unsalted is recommended.
- 3 cloves garlic, minced More can be added for garlic lovers.
- 1/4 cup all-purpose flour For thickening the cheese sauce.
- 4 cups milk Whole milk is best for creaminess.
- 3 cups shredded cheese A blend of sharp cheddar and mozzarella is recommended.
- to taste salt and pepper Adjust based on preference.
Topping
- 1 cup panko breadcrumbs For a crunchy texture on top.
- 1/2 cup Parmesan cheese, grated Enhances flavor of the topping.
- to taste fresh parsley, chopped For garnish before serving.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package directions, setting your timer a minute or two short for slightly undercooked pasta.
- In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle in the flour, whisking continuously, for about 2 minutes until it forms a roux.
- Gradually pour in the milk while whisking to keep it smooth. Continue to cook, stirring until the mixture thickens for about 5-7 minutes.
- Remove the pan from heat, and add the shredded cheese, stirring until melted and creamy. Add salt and pepper to taste.
- Drain the pasta and mix it into the cheese sauce, ensuring every noodle is coated.
- In a small bowl, mix the panko breadcrumbs with grated Parmesan.
Baking
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish and sprinkle the panko mixture evenly on top.
- Bake for 25-30 minutes, or until the top is golden brown.
- Remove from the oven, let cool for a few minutes, and top with fresh parsley before serving.
Notes
Feel free to mix in gouda or swiss cheese for a richer flavor. For extra garlic flavor, roast additional cloves of garlic and add them to the sauce. Store leftovers in an airtight container in the fridge for up to 3 days.