Hey y’all! If you’re searching for a seriously irresistible comfort food, you’ve come to the right place. This Roasted Garlic Mac and Cheese takes the creamy, cheesy classic you love and adds a punch of sweet, mellow roasted garlic for a flavor-packed twist. It’s indulgent, satisfying, and perfect for weeknight dinners, potlucks, or anytime you want to level up your mac. Let’s get cooking!

Why You'll Love This Roasted Garlic Mac and Cheese

Ultra creamy and rich with a deep roasted garlic flavor.
Perfect as the star of your meal or a standout side dish.
Kid-friendly yet sophisticated enough for adults.
Easy to prep ahead for busy weeknights or gatherings.
Endlessly customizable with your favorite cheeses and toppings.

Ingredients

1 large head garlic
2 tablespoon olive oil
12 oz (340g) elbow macaroni
4 tablespoon (½ stick) unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
½ teaspoon salt (plus more for pasta water)
½ teaspoon black pepper
¼ teaspoon smoked paprika (optional)
½ cup panko breadcrumbs (for topping)
2 tablespoon melted butter (for topping)

Directions

Step 1: Roast the Garlic

Preheat oven to 400°F (200°C).
Slice the top quarter off the garlic head to expose cloves. Drizzle with 2 tablespoon olive oil and wrap in foil.
Roast for 30-35 minutes, until cloves are golden and soft. Cool slightly, then squeeze roasted garlic from skins and mash.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook macaroni for 1 minute less than package directions (about 7 minutes). Drain and set aside.

Step 3: Make the Cheese Sauce

In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook 2 minutes.
Gradually whisk in milk and cream, stirring constantly until smooth. Cook 3-5 minutes, until slightly thickened.
Add the mashed roasted garlic, Dijon mustard, salt, pepper, and smoked paprika. Stir to incorporate.
Lower heat and stir in cheddar, Gruyère (or mozzarella), and ¼ cup Parmesan cheese. Mix until cheese is melted and sauce is smooth. Taste and adjust seasoning.

Step 4: Combine and Bake

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Toss cooked macaroni into the cheese sauce and mix thoroughly.
Spread the mac and cheese into the prepared baking dish. Top with remaining Parmesan.
Mix panko with melted butter, then sprinkle over the top.
Bake 20-25 minutes, until bubbly and golden brown. Let stand 5-10 minutes before serving.

Notes

For a thinner sauce, add ¼–½ cup extra milk before baking.
If using pre-grated cheese, expect a slightly less smooth sauce due to anti-caking agents.
To save time, roast garlic up to 2 days ahead and refrigerate.

Variations

Bacon Lovers: Stir in 3-4 slices cooked, crumbled bacon before baking.
Spicy Kick: Add 1-2 finely chopped jalapeños or a pinch of cayenne to the cheese sauce.
Veggie Boost: Mix in 1 cup steamed broccoli florets or sautéed spinach with the pasta.

Required Equipment

Baking dish (9x13 inch)
Large saucepan or pot
Whisk
Mixing spoons
Aluminum foil
Colander

Storage Instructions

Store leftover Roasted Garlic Mac and Cheese in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven at 350°F (175°C), adding a splash of milk if needed to refresh creaminess. Not recommended for freezing, as the sauce may separate.

Suggested Pairings & Serving Recommendations

Serve alongside a crisp green salad for balance.
Pairs beautifully with roasted chicken or grilled sausages.
Add a side of steamed broccoli or green beans for a well-rounded meal.

Pro Tips

Always shred your own cheese for the smoothest, creamiest sauce.
Let the roasted garlic cool slightly for easiest peeling and mashing.
Don’t overbake—remove from oven when bubbly and golden, not dried out.

FAQ

Can I make this gluten-free?: Absolutely! Use your favorite gluten-free pasta and substitute all-purpose flour with a 1:1 gluten-free blend.
Can I prep this ahead of time?: Yes—assemble the dish, cover, and refrigerate up to 24 hours. Add five extra minutes to the baking time if starting cold.
Which cheese is best for this recipe?: Sharp cheddar provides tang, Gruyère or mozzarella adds creaminess and melt, while Parmesan boosts flavor. Feel free to experiment!