Ingredients
Garlic Bread Crumb Topping
- 1 cup bread crumbs (130g) - see notes to make your own with King's Hawaiian bread
- ½ cup grated parmesan cheese (40g)
- 4 tbsp unsalted butter, melted
- ½ tsp salt
- 1 tsp chili flakes
- 1 tsp garlic powder
- 1 tsp dry parsley
Mac & Cheese
- 1 lb (16oz) cavatappi pasta or elbow macaroni
- 4 tbsp unsalted butter (56g)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 3 tbsp all-purpose flour
- 2 oz cream cheese, room temperature
- 1 ¾ cup whole milk (420g)
- 1 cup heavy cream (240g)
- 1 lb shredded mozzarella cheese
- 1 lb shredded Colby jack cheese
- ½ lb shredded cheddar cheese
- 1 tbsp chopped fresh parsley
Instructions
- Prepare Breadcrumb Topping: In a bowl, gently mix the bread crumbs, grated parmesan cheese, melted butter, salt, chili flakes, garlic powder, and dry parsley until it reaches a crumbly texture. Set aside for later use.
- Cook Pasta: Boil the cavatappi or elbow macaroni in salted water according to package instructions until al dente, ensuring it is cooked through but still firm. Drain the pasta and set aside.
- Prepare Cheese: Shred the mozzarella, Colby jack, and cheddar cheeses. Mix them together and then divide the mixture into two equal halves: one for incorporating into the cheese sauce and the other half for layering during assembly.
- Mix Seasonings: In a small bowl, combine salt, black pepper, garlic powder, paprika, and onion powder to create the seasoning blend for the mac and cheese.
- Combine Dairy: In a separate bowl or jar, mix the whole milk and heavy cream thoroughly and set aside.
- Make Cheese Sauce: In a large saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the 3 tablespoons of all-purpose flour and cook for about 1-2 minutes until lightly golden, forming a roux. Gradually whisk in the milk and cream mixture, stirring continuously to avoid lumps. Cook until the sauce thickens, about 5 minutes. Stir in the cream cheese until smooth. Afterward, add half of the shredded cheese and the seasoning blend, stirring until the cheese melts and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked pasta into the cheese sauce, mixing well to coat all the noodles evenly with the creamy cheese mixture. Stir in the chopped fresh parsley for freshness.
- Assemble in Baking Dish: Preheat the oven to 350°F (175°C). Pour half of the mac and cheese mixture into a large baking dish. Sprinkle with half of the reserved shredded cheese. Add the remaining mac and cheese on top, then layer with the remaining shredded cheese evenly.
- Add Breadcrumb Topping and Bake: Evenly sprinkle the prepared garlic breadcrumb topping over the assembled mac and cheese. Bake in the oven for about 25-30 minutes, or until the top is golden brown, crispy, and bubbling along the edges.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy the creamy, cheesy mac and cheese with the perfect crispy garlic breadcrumb crust.
Notes
- To make your own breadcrumbs for the topping, use King's Hawaiian bread for a slightly sweet and soft texture, then toast and crumble it yourself.
- You can omit the garlic breadcrumb topping if you prefer a simpler mac and cheese.
- For a dairy-free variation, substitute cheeses and creams with plant-based alternatives but note the texture and taste might differ.
- Make sure pasta is cooked al dente to avoid mushy mac and cheese after baking.
- Use freshly shredded cheeses rather than pre-shredded for better melting and texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
