Mac N’ Cheese

Creamy mac n’ cheese under a golden layer of garlic-Panko breadcrumbs.

This was the recipe that went viral on TikTok and Instagram.

It’s a classic, creamy mac n’ cheese that is a great base for all your creative spin offs.

What really makes this recipe special is the garlic bread crumbs. I know there are a lot of people with very strong feelings about breadcrumbs, say less, you can treat this as a stove top mac n’ cheese and skip them.

The garlic breadcrumb topping

Sauté the garlic in clarified butter, then toast the Panko until golden brown. Let the crumbs cool before mixing in the Parmesan cheese. You get that garlicky crunch without having to leave the whole casserole in the oven forever.

Keep it creamy

Cook the macaroni until al dente before folding it into the cheese sauce. The oven is just there to finish the topping and bring everything together. About 15 minutes is enough; if you cook it any longer, the mac n’ cheese may become dry.

Watch the methodology

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How to serve

Serve hot from the casserole dish as a main course or a side. For the stove top version, skip the breadcrumbs and baking, and serve once the macaroni is coated in the cheese sauce.

How to remix

This mac and cheese is a delicious starting point for all kinds of flavor combinations. Here are a few of my favorite variations:

• French Onion: Fold in plenty of caramelized onions, then top with breadcrumbs and Gruyère for a French onion soup–inspired twist.

• Crab Rangoon: Stir in chunks of crab and sliced scallions, then swap the panko topping for crispy wonton strips and a drizzle of sweet chili sauce.

• Japanese Curry: Add a couple of Japanese curry roux cubes while making the Mornay sauce for a rich, warmly spiced twist.

How to store

Refrigerate leftovers in a covered container for up to four days. Reheat only the portion you plan to serve until hot throughout.

Mac N’ Cheese

Creamy sharp cheddar and Parmesan macaroni and cheese finished with a golden garlic-Panko topping.

Yield: 8 servings | Prep time: 60 minutes | Baking time: 15 minutes | Total time: 75 minutes | Category: Main Course, Side Dish, Rice & Noodles | Cuisine: American | Method: Stovetop, Baking

Equipment

• 13 × 9-inch casserole dish

• Stockpot and colander

• Dutch oven

• Skillet for the breadcrumbs

• Whisk and heatproof spoon or spatula

• Cheese grater, knife, and cutting board

• Measuring cups and spoons

• Lined sheet tray

Ingredients

For the mac n’ cheese

• 1/2 cup unsalted butter

• 6 tablespoons all-purpose flour

• 4 cups whole milk

• 3/4 cup heavy cream

• 2 teaspoons garlic powder

• 1 1/2 teaspoons ground mustard

• 1 teaspoon hot sauce, Tabasco brand

• 2 teaspoons kosher salt

• 1/2 teaspoon ground white pepper

• 1 lb sharp white cheddar cheese, shredded

• 1/4 cup Parmesan cheese, shredded

• 1 lb elbow macaroni

For the breadcrumb topping

• 1/4 cup clarified butter

• 1 cup Panko breadcrumbs

• 2 large garlic cloves, minced

• 1/4 cup Parmesan cheese, shredded

• 1/2 teaspoon kosher salt

Instructions

1. Prepare the oven and dish. Preheat the oven to 350°F. Butter a 13 × 9-inch casserole dish. Bring a stockpot of water to a boil, then salt the water.

2. Make the garlic breadcrumbs. Sauté the garlic in the clarified butter for 1–2 minutes. Add the Panko and cook until golden brown. Let the breadcrumbs cool, then mix in the 1/4 cup Parmesan cheese and 1/2 teaspoon kosher salt for the topping. Taste and adjust the seasoning.

3. Make the cheese sauce. Melt the unsalted butter in a Dutch oven over medium-high heat. Add the flour and cook until pale yellow, about 1 minute, to cook out the raw flour taste. Add the whole milk and heavy cream and whisk until the sauce coats the back of a spoon. Stir in the cheddar and 1/4 cup Parmesan cheese, garlic powder, ground mustard, hot sauce, 2 teaspoons kosher salt, and white pepper. Set aside while you cook the macaroni.

4. Cook and sauce the macaroni. Cook the macaroni until al dente, about 8 minutes. Drain and add it to the cheese sauce. Taste the whole thing and adjust the seasoning one more time.

5. Top and bake. Pour the macaroni and cheese into the prepared casserole dish and add the Panko topping. Set the casserole on a lined sheet tray and bake until golden brown and bubbling, about 15 minutes. You just want the breadcrumbs to brown. If you cook it any longer, the mac n’ cheese may become dry.

Notes

• For stove top mac n’ cheese, skip the breadcrumb topping and baking. Serve after combining the macaroni and cheese sauce.

• The Parmesan cheese is divided between the cheese sauce and breadcrumb topping: 1/4 cup in each.

• The 15-minute bake is only the oven portion, not the full cooking time. Avoid overbaking so the mac n’ cheese stays creamy.

• Refrigerate leftovers in a covered container and reheat portions until hot throughout.

More recipes to try

Serve this alongside Smoked Chopped Ham with Sweet & Tangy BBQ Glaze for a generous dinner spread, or pair it with Sous Vide BBQ Ribs for a barbecue meal.