This baked garlic mac and cheese is ultra-creamy, rich, and finished with a golden crispy panko topping. Made with a smooth homemade cheese sauce and baked until bubbly, it’s the ultimate comfort food dinner that feels both cozy and satisfying.

Why You Will Love This Recipe

You’ll love this recipe because it turns simple pantry ingredients into a comforting, crowd-pleasing dinner. The sauce is creamy without being heavy, the garlic adds depth, and the crispy breadcrumb topping brings irresistible texture. It’s family-friendly, perfect for make-ahead meals, and ideal for busy weeknights or cozy weekend dinners.

Creamy Baked Garlic Mac and Cheese with Crispy Panko Topping

Creamy baked mac and cheese is one of those dinners that never goes out of style. It’s warm, filling, and comforting in a way that feels familiar and nostalgic. This version elevates the classic by adding garlic, multiple cheeses, and a crispy panko topping, making it perfect for family dinners, potlucks, or casual gatherings.

Unlike boxed versions, this homemade mac and cheese starts with a real roux-based sauce. Cooking the flour and butter properly creates a smooth base that thickens beautifully without tasting floury. Slowly adding the milk ensures a creamy texture that coats every piece of pasta evenly.

Garlic plays a subtle but important role here. It adds savory depth without overpowering the dish, giving the sauce a rich, homemade flavor that makes this mac and cheese feel extra comforting and satisfying.

The blend of cheeses is carefully balanced. Cheddar provides sharpness, mozzarella adds that creamy stretch, and parmesan brings a salty, nutty finish. Together, they melt into a sauce that’s rich but not greasy, smooth but still full of flavor.

This recipe is designed with dinner in mind. It’s hearty enough to serve as a main dish, especially when paired with a simple salad or roasted vegetables. It also works beautifully as a side for holiday meals, barbecues, or family gatherings.

Baking the mac and cheese under the broiler creates that signature golden top. The toasted panko breadcrumbs add crunch that contrasts perfectly with the creamy pasta underneath, giving every bite a mix of textures.

Rinsing the pasta after cooking helps prevent overcooking during baking. This small step ensures the pasta stays tender, not mushy, even after it goes into the oven.

Another reason this recipe works so well for home cooks is flexibility. You can prepare it ahead of time, refrigerate it, and bake just before serving, making it ideal for busy evenings or hosting guests.

This mac and cheese is especially popular for fall and winter dinners when comfort food is most welcome. It’s also a favorite for feeding a crowd, as it scales easily and reheats well.

If you’re looking for a dependable, homemade baked mac and cheese that feels classic but upgraded, this recipe is one you’ll come back to again and again.

Servings & Time

Servings: 6–8
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: About 55 minutes

Ingredients

Pasta

1 pound dry pasta (elbow, macaroni, or cellentani)

Crispy Topping

1 1/2 tablespoons butter
2/3 cup panko breadcrumbs

Cheese Sauce

1/4 cup butter
4 cloves garlic, crushed
1/4 cup all-purpose flour
4 cups milk
1/2 cup milk (for slurry)
1 tablespoon cornstarch
Salt and black pepper, to taste
1 tablespoon chicken bouillon powder or vegetable stock powder
3/4 cup grated cheddar cheese
1 cup grated parmesan cheese, divided
6 ounces mozzarella cheese, sliced

Instructions

Cook pasta in well-salted water until just al dente. Drain and rinse with cold water. Set aside.
Preheat oven broiler to 375°F (190°C).

Crispy Topping

Melt butter in a large oven-safe skillet over medium heat.
Add panko breadcrumbs and toast until golden brown. Transfer to a bowl and set aside.

Cheese Sauce

In the same skillet, melt butter over medium heat.
Add garlic and sauté until fragrant, about 1 minute.
Whisk in flour and cook for 2 minutes, stirring constantly.
Reduce heat to low and gradually whisk in 4 cups milk until smooth.
Bring to a gentle boil until slightly thickened.
In a separate bowl, whisk cornstarch with remaining milk and stir into the sauce.
Season with salt, pepper, and bouillon powder.
Remove from heat and stir in cheddar, 3/4 cup parmesan, and mozzarella until melted.
Add pasta and toss until fully coated.

Bake

Sprinkle with toasted panko and remaining parmesan cheese.
Broil for 10–15 minutes until bubbling and lightly golden.
Let cool slightly before serving.

Tips

Do Not Overcook Pasta: It continues cooking in the oven.
Use Freshly Grated Cheese: It melts smoother than pre-shredded.
Make It Ahead: Assemble and refrigerate, then broil before serving.
Add-Ins: Cooked chicken, broccoli, or bacon alternatives like beef or turkey bacon work well.
Storage: Keeps well refrigerated for up to 3 days.

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