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!
Ingredients
- 1 head garlic
- 2 tablespoons olive oil
- 340 g (12 oz) elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground mustard
- ½ cup panko breadcrumbs
Instructions
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1Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Let cool, then squeeze the roasted garlic cloves from their skins and mash to a paste.
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2While the garlic roasts, cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
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3In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in milk, cooking and stirring until thickened, about 3-4 minutes.
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4Reduce heat to low. Add mashed roasted garlic, cheddar cheese, Parmesan, salt, black pepper, and ground mustard. Stir until cheeses are melted and sauce is smooth.
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5Combine cheese sauce with cooked macaroni, stirring to coat evenly. Transfer to a greased baking dish. Sprinkle panko breadcrumbs on top.
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6Bake at 400°F (200°C) for 10-15 minutes or until the top is golden and bubbly. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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