Recipe: Creamy Garlic Parmesan Mac And Cheese

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THE best mac n cheese you’ll ever taste!

Pasta and cheese is not exactly rocket science but you’d be surprised at the amount of bad mac ‘n’ cheese I’ve had.  It is simple to make, but also simple to get wrong.  Poor quality cheese or not enough cheese to even having too much sauce, so that the pasta is swimming in the bowl, can ruin a macaroni moment. But worry no more with this, my favourite mac ‘n’ Cheese recipe!  It has an added secret ingredient to up the umami stakes: chicken bouillon!

With three cheeses this isn’t diet-friendly, if you want great macaroni and cheese then the diet should go on hold for now (I’ll see what I can do on that for a future recipe though).

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Look at that cheese 👇👇👇.  If that doesn’t make you want a bowl of this, then there’s no hope left for you!

creamy mac and cheese 3

Crunchy and cheesy with a gooey inside, this mac ‘n’ cheese will surely cheer you up. We made enough for having people over for dinner but you can split it into smaller portions and place in Tupperware in the fridge for a few days. You can then microwave it, or for better results heat it in a pot on the hob, stirring occasionally, until it looks ready.

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Recipe: Creamy Garlic Parmesan Mac And Cheese


  • 500 g dry weight pasta
  • tablespoons butter
  • 35 g Panko breadcrumbs
  • SAUCE:
  • 30 g butter
  • 4 cloves garlic crushed
  • 30 gflour
  • 950 ml milk divided add milk until sauce thickens to your liking
  • 1 tablespoon corn flour
  • salt and pepper to season
  • 1 tablespoon chicken bouillon powder or a vegetable stock powder
  • 80 g grated cheddar cheese
  • 80 g grated parmesan cheese divided
  • 170 g mozzarella cheese


  • Boil pasta until al dente.
  • Drain and rinse well with cold water.
  • Set aside.
  • Preheat oven grill to 190°C | 375°F.
  • Melt 2 tablespoons butter in a large, oven proof pan over medium-high heat.
  • Add in the Panko breadcrumbs.
  • Stir to coat and cook until golden browned.
  • Transfer to a bowl.
  • Set aside.
  • Melt the butter in the same pan.
  • Add the garlic and sauté until you smell the garlic.
  • Whisk in the flour.
  • Stir for at least 2 minutes.
  • Reduce heat down to low and gradually whisk in milk in small amounts until the sauce thickens to your liking.
  • In a separate jug, combine the corn flour and remaining milk.
  • Whisk until lump free and stir through the white sauce to thicken completely.
  • Season with salt and pepper.
  • Stir in the bouillon powder.
  • Remove from heat and add in the cheddar, 3/4 of parmesan cheese, and the mozzarella slices. Stir through until all of the cheese has melted.
  • Toss the pasta through the sauce until completely coated.
  • Top with the Panko and the remaining parmesan cheese.
  • Grill in oven for about 10-15 minutes, or until bubbling.
  • Serve.

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I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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  1. artsycrystal

    This looks great I will have to try making it one day.

    1. Glasgow Foodie

      Let me know what you think. x

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