This easy baked mac and cheese recipe is ultra-creamy, loaded with roasted garlic, and topped with buttery golden breadcrumbs for next-level flavor. It’s rich, cheesy, and guaranteed to steal the show at any dinner table or holiday feast. A family favorite since 2015!
Table of Contents
Why you’ll love this family favorite recipe!
As a mom of four, mac and cheese is undoubtedly a food group in our house. We’ve tested just about every version imaginable, from classic stovetop mac and cheese to white cheddar macaroni (my fave!) and even pumpkin mac and cheese. But this baked version? This is the recipe I come back to again and again.
It’s creamy, garlicky, and topped with buttery breadcrumbs that bake up golden and crisp. In other words: comfort food perfection in a casserole dish.
On a scale of 1 to 10, how would you rank your love of garlic? I’m a strong 14. Love it, cannot get enough of it, always double it in every recipe I am making. If you’re a garlic fan, you’ll love this homemade baked macaroni and cheese! Someone cue the whole head of roasted garlic. Yes, an entire head of garlic that’s roasted, mashed and then whisked into the easiest, cheesiest cheddar sauce.
The beauty of roasting the garlic before whisking it into the cheese sauce is that it both mellows the sharpness and intensifies the earthy richness of the garlic flavor. It’s subtle but oh-so-complementary to ooey, gooey noodles and cheese.
And about that topping? I love the added textural contrast of crispy, toasted breadcrumbs atop a bed of creamy mac and cheese. A simple mix of Japanese panko (superbly crunchy!), unsalted butter, and freshly chopped chives makes for the ultimate golden crust.
See the recipe card for full information on ingredients and quantities.
#1 Tip for the Creamiest Mac and Cheese
Grate your cheese by hand! Pre-shredded cheese is coated in anti-caking agents that keep it from melting smoothly, which can make your sauce grainy. It takes a few extra minutes, but it’s absolutely worth it for the best homemade mac and cheese.
I love using a blend of sharp cheddar for bold flavor and Parmesan for that salty, nutty kick. The combo melts beautifully and gives you a sauce that’s velvety, flavorful and perfectly balanced.
How to Make This Baked Mac and Cheese
Ready to get cooking? Bring the water to a boil and read on for my go-to recipe for creamy baked mac and cheese that can be made in advance and baked until bubbling right before serving.
- Make the breadcrumb topping. Toasting the breadcrumbs first adds a nutty flavor and keeps them crisp once baked. Transfer to a bowl and set aside.
- Roast the garlic for 45 minutes at 400ºF. Slice the top third off a whole head of garlic, drizzle the exposed cloves with olive oil, and season with salt and pepper. Place the top back on, wrap in foil, and roast until golden and soft. Cool slightly, then squeeze the cloves into a bowl and mash into a smooth paste.
- Cook the pasta just until al dente. Drain, reserving ½ cup of the pasta water.
- Make a roux. In a large, heavy pot (like a Dutch oven), melt 1 stick of butter over medium-low heat. Stir in the flour and roasted garlic paste to create a roux, then cook for about 3 minutes until golden and fragrant.
- Slowly whisk in the milk and bring to a gentle boil, whisking constantly. Reduce to a simmer and cook 2 to 3 minutes until slightly thickened.
Kelly’s Tip: For the smoothest sauce, keep the heat low and your whisk moving. If you stop whisking, the flour in the roux can settle and make the texture lumpy.
- Build the cheese sauce. Gradually stir in the shredded cheddar and Parmesan, along with the mustard powder, salt and pepper. Add the cheese a handful at a time, whisking between each addition until fully melted before adding more. The sauce should coat the back of a spoon and have a glossy sheen.
- Combine the pasta and sauce. Stir the cooked pasta and reserved pasta water into the cheese sauce. It will look a little soupy—don’t worry, this is normal! The sauce will thicken as it bakes and cools slightly.
- Assemble and bake. Pour the cheesy pasta into a buttered 9×13 baking dish, then sprinkle the toasted breadcrumbs evenly on top. Place the casserole dish on a baking sheet (just in case it bubbles over) and bake for 20 to 25 minutes, or until golden brown and bubbling around the edges.
Let the mac and cheese rest for 5 to 10 minutes before serving so the sauce can set slightly. This makes for perfectly creamy (not runny!) scoops.
Make-Ahead & Storage Tips
One of the reasons I love this baked mac and cheese recipe (aside from the roasted garlic, of course!) is how well it holds up when made ahead.
- To make ahead: Assemble the mac and cheese up to the point of baking, but don’t add the breadcrumb topping yet. Let it cool completely, cover tightly with foil, and refrigerate for up to 2 days. When you’re ready to bake, sprinkle on the topping and bake as directed, adding about 10 extra minutes if it’s coming straight from the fridge.
Kelly’s Tip: If you’re prepping ahead, undercook the pasta by 1 to 2 minutes. It’ll continue to cook as it bakes, so this trick keeps it from turning mushy.
- To store leftovers: Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until heated through. You may want to stir in a splash of milk before reheating to keep the sauce smooth and creamy.
- To freeze: Let the baked mac and cheese cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 325°F until warmed through. After freezing and reheating, the topping may soften slightly. For that just-baked crunch, pop it under the broiler for 1 to 2 minutes before serving.
My Favorite Pairings
This creamy, garlicky macaroni cheese can totally hold its own as a main dish, but it also makes the ultimate side for holidays (hello, new favorite Thanksgiving side dish!) or weeknights alike. Here are a few of my favorite pairings:
- Crispy chicken cutlets (Noni’s style, of course!), pan-seared steak or roasted chicken
- Green veggies like roasted Brussels sprouts, roasted green beans, or a simple salad with lemon vinaigrette
- BBQ favorites, from Instant Pot pulled pork to oven-baked ribs
- Homemade garlic knots (my fave!)
Ingredients
For crumb topping:
- 4 Tablespoons unsalted butter
- 2 cups Panko Japanese bread crumbs
- 3 Tablespoons chopped fresh chives
For pasta and sauce:
- 1 head garlic
- Olive oil
- 1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
- 8 Tablespoons unsalted butter
- 6 Tablespoons all-purpose flour
- 5 cups whole milk
- 5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground mustard powder
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
Make the crumb topping:
- Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
Make the pasta and sauce:
- Preheat the oven to 400ºF.
- Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
- Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
- Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving ½ cup of the cooking water. Butter a 13×9-inch shallow baking dish.
- In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
- Add the pasta and the reserved ½ cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it’s golden brown and bubbling.
Kelly’s Notes
- The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
- The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe inspired by Epicurious.
Wow wow wow!! Made it for Thanksgiving and still enjoying the leftovers. Spectacular flavor and super easy to make. Whole fam gobbling it up.
So glad you all enjoyed it, Stephanie!
Unfortunately I couldn’t taste the garlic at all, and neither could anyone in my family. That was disappointing. The roasted garlic flavor was so mild that the cheese subsumed it all. I would maybe try three heads next time? Surprised nobody mentioned this.
Sorry you didn’t enjoy it, Sandy. Feel free to add additional garlic (or garlic powder) next time.
I wish I could post a picture of the delicious monster I made from this. Wholeheartedly, thank you!
So thrilled you enjoyed it, Blayne!
I found this recipe soooo many years ago and it has been a dish for thanksgiving and Easter for us! Huge crowd pleaser!
Love reading this!
My favorite mac & cheese recipe, hands down! So creamy and delicious. Sometimes I add 3/4 lb of crumbled bacon and when I do, I add nearly a cup of the pasta/cooking water.
I’m so happy to hear that you enjoy the recipe, Cathy and with bacon sounds great!
A friend made this for a party and I was so blown away I had to get the recipe. Now making it for the 2nd time for a Friendsgiving. I use a mix of three cheddars (regular, sharp, and Irish) and gruyere. Adore this recipe, thank you! :)
Hi Kelly!!
I want to make this recipe for about 20 people as a Thanksgiving side dish. Would you say to quadruple the recipe? (About 4 one-pound boxes of pasta). Or is that too much?
Hi! I think 3x the recipe would be plenty!
Hi Kelly,
I made two boxes, and it made so much that I only brought one huge pan of it with me and there were STILL leftovers because all the other food that everyone brought!
So, first of all, the recipe was a HUGE hit! My only self-criticism was that I put too much panko crumbs on the dish. Next time, I’ll use more of a dusting of them.
Second, what is the best way to reheat this? Is there a way to get the mac and cheese “gooey” again? I think it actually tasted better before I put it in the oven!
So glad you enjoyed the recipe, Dave! Best way to reheat it is either on the stovetop over low heat (in a pan; you can add a splash of milk to moisten it and cook it low and slow) OR in the microwave, stirring after every 30-second increment. Enjoy!
The best garlic macaroni recipe I’ve ever made! I make this for every family event and company party, all my friends request it for their birthdays. Definitely an absolute favorite of mine+
Love, love, LOVE reading this, Jessica! I’m so thrilled you’ve been enjoying the recipe!
Fantastic! My son wanted Disneyland garlic Mac and cheese (DCA food festival) for his birthday – I swapped out 1 cup of cheddar for smoked Gouda. He said it is perfect! Just like Disney! In fact he thinks i asked for their recipe. I think they swiped it from you! This is a wonderful recipe. Clear, complete directions. Creamy and favor packed. Really the best Mac and cheese recipe I have ever made. My son is very grateful for making his birthday meal dreams come true. Thank you!!
I’m so thrilled to read this, Jennifer!
This was absolutely delicious. So much so, that we had it for dinner and I had it for leftovers for lunch and dinner the next day ( can’t let good food go to waste you know). I’d recommend it to anyone who loves tasty recipes. Thank you for this wonderful recipe! Thanks!
I’m so glad you enjoyed the recipe, Sonia!
Thank you for this superb recipe Kelly ! It came out perfect. Loved the garlic flavor in it too !
Have 2 queries for you :
1. My cheese curdled a bit when melting it in the pot . The milk was hot enough when I added the cheese, and I was stirring it consistently .
Why do you think it curdled ? Is it because the cheese I used was a bit cold due to being in the fridge ? Or the milk being too hot ?
2. My oven temp limit is 400 F. So every 7/8 mins it shuts off due to the temp slightly crossing 400 F. I had to restart the cooking a couple of times due to this . So would it be okay if I cooked it at a slightly lower temp, e.g. 380 F, but for a slightly longer period ?
Hi there! Make sure you’re using whole milk, as lower fat milks are more likely to curdle, especially if the sauce is brought to a boil. And yes, feel free to cook at a slightly lower temp until it’s golden brown and bubbling.
WOW this is an unreal recipe! I’ve always made homemade mac and cheese with DISMAL results and this is the first one that has been unreal good! I think it’s a combination of the amazing added flavour of the roasted garlic (vs the powdered that most recipes call for) and the extra liquid that’s added from the pasta water. This was AMAZING!
I also added some broccoli to my recipe (cooked it in the last few minutes with the pasta) so I felt like I was at least getting SOME veggies!
Thanks so much for the recipe! I will definitely be making again!
Woohoo! I’m so thrilled you enjoyed the recipe, Allison! And I love your addition of broccoli :)
I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) Sunshine Guerrilla. Is it alright if I share this link to your recipe?
Hi Barbara – I’m so thrilled you enjoyed the recipe! Yes, you may share a link back to this recipe.
I used this recipe to make a vegan mac and cheese and it turned out sooo freaking YUM! Used Earth Balance vegan butter, Califia almond milk and Follow Your Heart cheddar and parmesan cheese to replace all the dairy ingredients. It was my first time making it from scratch but your recipe was so quick and easy to follow I shocked myself with how good it was lol. Thank you!
Woohoo! I’m so thrilled to hear you enjoyed the recipe!
Could I possibly make this entirely a day ahead and refrigerate, and then bake before serving?
Hi Patty! I’ve never tried that before but I think as long as you keep it covered securely with plastic (so it doesn’t dry out), it should work. Would love to hear your results if you give it a shot!
This recipe was simple and delicious! I’ve tried a lot of I LOVE roasted garlic macaroni with garlic recipes, and with this one I feel like I finally hit gold! Full taste, beautiful colour, perfect salt, That is exciting! I am so happy for you!Thank you for this delicious recipe.
So glad you enjoyed the recipe!
Made this last night, my husband and I LOVED it! The garlic was such a delicious touch. I plan on making this for Christmas this year mmm!
I’m so thrilled you enjoyed the recipe, Kelly!
Quick question: would you be able to make these the night before, and reheat the next day? I would wait to put the breadcrumbs on top until I was reheating them. Thanks!
Hi Kelly – I’ve never tried that before, but I think as long as you keep it covered securely with plastic (so it doesn’t dry out), it should work to make it, refrigerate it and then bake it. Let me know if you give it a shot!
My hubby and I LOVED this recipe. Thank you!!!!
SO glad you enjoyed the recipe, Rachel!
Absolutely delicious; only two of us in the household…. would freezing the leftovers be advisable….. or not
Thank You,
Kathy n Bob
Hi Kathy and Bob! I’ve never tried this freezing the macaroni and cheese so I can’t say with certainty if it would work. Let me know if you give it a shot!
I have frozen Mac and Cheese in FOOD SAVER BAGS, and a year later I’m still enjoying the Mac n Cheese. Food Saver is a small appliance that sucks air out of your bag and seals it before you toss it into the freezer. It doesn’t get frost bitten, or come out with all those crystals over it. The cost is about $100+ and worth every penny. I use it mostly for the fresh fish my hub catches, and the fish is still good THREE years later—–Not as fresh as the two year, but it truly knocks my socks off. Forget the zip lock bags or Tupperware.
Great to know! Thanks so much for the info, Laura :)
This recipe is AH-MAZING, except I agree with another commenter that there were too many breadcrumbs. Many add half of the recommended amount.
I followed the recipe to a T. I think there were way too many bread crumbs. Perhaps I’m not very fond of them. Thanks for sharing your recipe.
1 cup is 8 FLUID oz, not 8 oz when you’re talking about cheese. 8 oz of cheese is 2 cups.
If you need 5 and 1/2 shredded cheese, does that mean you need 5 and 1/2 blocks of cheese? 1 block is 8 oz so I thought that would be it but that seems like a lot. Could you please help me? Thank you! :)
This is baking in my oven right now! I’ll be in heaven in 20 minutes!
I hope you enjoy the recipe!
This recipe sounds absolutely amazing!! I was all set to make my own Mac and cheese recipe, but you’ve tipptthe scales in favor of this!! My own recipe is almost identical, but your roasted garlic just put this over the top!! Thank you for sharing!! YUMMMMMMM
Awesome! I hope you enjoy the recipe, Robyn :)
This is in the oven right now as I type this. It smells absolutely DELICIOUS in our house right now. I can’t wait to dig into this. I’ll post again after we have gotten our NOM NOM NOM on.
i sow this recipe a week ago! And I made this Mac & cheese today
Very very good! Dynamite Mac&cheese! The Roasted garlic it’s totally a great idea! What can I say!? Super super delicioso!!
My kids loved it! Que delicia!
Do you think this is something that can be made in a slow cooker? Would love to make this for a pot luck, and reheating could be an issue.
Hi Dena! I’ve never tried this recipe in a slow cooker so I can’t say with certainty if it would work. Let me know if you give it a shot!
Um…this looks pretty incredible. Roasted garlic is my jam. Literally. I could eat it on anything!
I had loads of mac and cheese recipes. I was craving comfort food today so decided to make this one a try. And ohmygodofoooeygooeygoodness. This dish is amazing. Roasted garlic adds a very flavourful twist to the old classic. I am going to cut down the crumb topping next time as I’m not a fan of heavy breaded crusts and maybe add some grated cheese to crust. I also added some extra garlic powder for added taste. Super delicious.
Oh Kelly. This was amazing. I made it for Easter and it was a HUGE hit! This will be my mac & cheese recipe forever! It can definitely be made in advance – mix the cooked mac with the cheese sauce in the baking dish, cover and refrigerate. Make the bread crumbs too and put them in a separate container. When ready to cook, let it sit out for 1/2 hour, put on the bread crumbs and bake. Comes out perfect!
Awesome! So glad you enjoyed the recipe, Deborah!
I’m so glad you shared this on G+ today because I had missed it, and I’m in love with it, and I’m going to make it…soon!
This looks so yummy and I’m going to try it for dinner tonight! I have one question…do I bake the entire thing at 400f? Thanks!
Hi Liz! Yes, the oven temp stays the same after you’ve roasted the garlic and the whole dish of mac’ and cheese goes into the oven at 400F. Enjoy!
Hello Kelly,
I am new to cooking in general, but followed the directions for your Roasted Garlic Mac & Cheese and it came out fantastic!! It was literally the best I’ve ever had. I have a gathering coming up this month at my home and wanted to make this in advance. Is it possible to get this dish to the point of being ready to bake but keep in the fridge and then bake in the morning? Thanks!
Hi Nina! So glad you enjoyed the recipe! I’ve never tried that before, but I think as long as you keep it covered securely with plastic (so it doesn’t dry out). It should work to make it, refrigerate it and then bake it. Let me know how it goes!
Thank you and happy thanksgiving!
Hi Kelly, do you think this would split nicely into 2 8×8 dishes to bake? I hate 2 thanksgivings to take Mac n cheese to:)
Hi Katie! I’ve actually never tried splitting the recipe, so I can’t say for certain. But as long as you have an inch of room between the top of the mac n’ cheese and the top of the baking dish, you should be OK and it shouldn’t bubble over. Hope this helps!
Need this in my life right now! Can’t wait! :)
this looks scrumptious! i plan on making this dish for my boyfriend’s family this weekend. were frying chicken, and of course you gotta have all the goodies to go with it and that definitely includes mac-n-cheese. i am curious though, which cheese do you prefer to use? i’d like to go with a healthy mix between the white cheddar and sharp cheddar. just thought i’d ask if you have a personal favorite! thanks for sharing kelly!
I made this for dinner tonight and I just had to tell you that it is quite possibly the best mac and cheese I’ve had to date! Thank you so much for sharing this recipe :)
This recipe is to die for!! Just made it for a work thing and I’m sure it will make it there! Too good to share!
@Doris – you are not getting your white sauce hot enough to melt the cheese. It absolutely HAS to boil in order for the cheese to melt and not curdle.
Each time I made mac and cheese I always make a white sauce first and then add cheese to the sauce. but as soon as I add the cheese the sauce will turn grainy and curdle on me. I have used all different kind of cheese but it always turn out the same. My daughter-in-law love mac and cheese and I would like to make it right for her. Can you tell me what brand of cheese you use? What do you think the problem is if it is not the cheese?
I have no problem with a whole head of garlic. In fact, the more, the merrier for me! And roasted garlic mac ‘n cheese? I know this is awesome!!! My kids will think me a hero when I make this for them!
This is an excellent dish. It makes enough to have for a few days. Just cut up and put into individual micro-wave dishes and it is just as good or better(garlic delicious!) the next day. Mmmmmm!
Is there anything better than roasted garlic? I think not. I’m now wondering whether I have the ingredients on hand to make this for lunch. Immediately. WOW!!
I am so thankful to have found your blog via kitchen simplicity! Great posts, great photos, will keep reading!
What a concept! I love roasted garlic, so this would be fabulous!
oh. my. word. this looks so out of this world delicious! yum!! And that head of garlic? mmm…
Bookmarking, pinning, and making this for dinner tonight!
Doesn’t roasted garlic make everything taste remarkable better?
OHMYWORD. I’m going to rent a defibrillator and make this! Looks divine!!
wooow. looks great!
Oh man, as if mac and cheese wasn’t already good enough, you went and added one of my favorite ingredients ever, lots of garlic!
Oh my garlic – looks fantastic! Nothing better than roasted garlic, right? I can’t wait to try this! Yum!
I could add roasted garlic to everything, I love that you added it to mac n cheese. And I love how gigantic that garlic is, it makes me happy ;)
Roasted Garlic is a thing of beauty. I love the fact that you threw it in this pan of mac and cheese!
I want the entire pan please!
This made my mouth water — literally :D
So funny how we were on the same page. I must try this!
Kelly, your recipes and photos are insane, but your way with words cracks me up every time. You need your own cooking show!
Holy amazingness…this looks SO GOOD! Mac & Cheese is my ultimate favorite comfort food :).
The roasted garlic in this mac & cheese sound awesome! I am a big mac and cheese fan so I have to add this to my list. Worth waiting for!
this looks SOOO good. i feel like i don’t even have words for this, but all i know is that i need to make this happen in my house ASAP! the fact it’s got so much roasted garlic goodness in it, it’s making me swoon!
Ahhh – a perfect marriage – roasted garlic + mac ‘n cheese. After this insanely trying week, I might have to make a dish of this and curl up on the couch – it looks comforting.
Oh my goodness. Two of my favorite foods…together at last. I can’t believe I’ve never thought of this! Thank goodness you did. Making this as soon as I can. My life can’t be without roasted garlic mac n cheese any longer. Pinned!
this is amazing!!!!! 5 1/2 cups of cheese + roasted garlic = my kind of macaroni!
Whoa that is a long time to make pasta! This looks so good!
Is it possible to be in love with a mac ‘n cheese? Because I totally am. With THIS ONE.
YUM! You have combined two of my most favorite things in the world – roasted garlic and mac & cheese! Wow. This dish was definitely worth the wait. I can’t wait to try it! : )
Danielle xo
Did you say “Roasted Garlic” in the same breath as “Macaroni and Cheese”? Will you marry me? Or wait, can I marry the Mac? lol. This looks and sounds amazing. Thanks for sharing such a great idea!
Mmm mmm this sounds lovely! Can’t wait to try!
Hoooooooooooolmg.
Amazing! The roasted garlic totally throws it over the top!
Thanks, Kelli! Hope you’re doing well since I last saw you at ICE.
Even if it took you this long to get a mac & cheese recipe up it was worth the wait! Sounds amaaaaaaaazing!
This sounds SO amazing!!! I’m def. gonna be making this!
I love this, Kelly! At least you posted a killer mac & cheese when you waited so long to post one!
gasp. this is…
wow.
this looks amazing! What took you so long ;) I love garlic, and mac and cheese! This is a total winner for me!
I love the garlic photos! You can never have too much of that stuff. Wonderful, delicious comfort food.