mac n cheese
comfort food
casseroles
pasta
kid-friendly
side dishes
feed a crowd
potluck ideas
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Garlic Bread Mac & Cheese By Rachael

How To Make Garlic Bread Mac & Cheese By Rachael

How to Make Spiked Hot Chocolate Hazelnut Mudslides | Sunny Ande…

Jamie Lee Curtis Has an Adorable Proud Godmother Moment for Gods…

How to Make Marinated Beef Filet Bites with Spinach Rice Pilaf (…

What Are Rachael's Favorite Plant-Based Meals to Make? | Q & Ray…

Jamie Lee Curtis On Her "Halloween Kills" Character Laurie "Soft…

How to Make German Chocolate Cookies | Sunny Anderson

How to Make Chocolate-Hazelnut Puff Pastry Twists

How to Make Everything Puff Pastry Pigs in a Blanket

Black-ish Star Anthony Anderson Teases Final Season Surprises: "…

Baby Nursery Tour: Style Expert + Host Lilliana Vazquez Shows In…

How to Make Bacon, Egg and Cheese Toast Cups

Anthony Anderson's Mom Put Acting Dreams Aside to Raise Him—But …

How to Make Rotisserie Chicken and Scallion Noodles | Rachael Ray

Our First Guest Back in the Studio Is Legendary Chef Jacques Pép…

How to Make Chile Verde Tacos de Picadillo | Rachael Ray

Rach Returns to Studio in New Set Kitchen: Watch Her Welcome Our…

José Andrés Makes a Fridge-Hunting Tuna Salad

Bob Harper Needed a Letter of Recommendation for His New NYC Hom…

Inside Rachael & John's Dreamy 16th Anniversary Celebration at T…

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

Rach's fool-proof mac and cheese base gets a tasty dose of garlic breadcrumbs in this yummy comfort food mash-up. 

Check out Rach's other easy ways to change up her basic mac & cheese base:
Green Chile Bacon Mac & Cheese
Pimiento Cauliflower Mac & Cheese

Ingredients

For the Mac & Cheese Base:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 ½ cups sharp yellow cheddar, shredded
  • 1 ½ cups yellow American cheese, shredded
  • White pepper, to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon granulated onion
  • Cayenne pepper, to taste
  • 1 pound pasta (Rach likes to use ziti), cooked to al dente
For the garlic bread mixture/topping:
  • 1 stick unsalted butter
  • 5 cloves garlic, finely grated or minced
  • 2 cups large homemade breadcrumbs or Panko breadcrumbs
  • 1 cup parsley, stemmed and finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon crushed red chili flakes
  • 2 cups Parmigiano-Reggiano, grated, plus more for sprinkling

Yield

Serves: 6 to 8

Preparation

Preheat oven to 375˚F.

For the basic mac and cheese base, add the butter to a high-sided or deep skillet. Once the butter melts, add the flour and whisk one minute to make a roux. Whisk the milk into the roux. Simmer, stirring occasionally, until slightly thickened, 3 to 5 minutes. Stir in cheeses and stir until combined. Mix in white pepper, dry mustard, granulated onion and cayenne pepper. 

For the garlic bread mixture/topping, melt butter in a small pot over medium heat, swirl butter with garlic a minute or 2, and toss with breadcrumbs to moisten. Combine with parsley, oregano, red chili flakes and Parm. 

Combine the pasta with the mac and cheese base, then toss with half the breadcrumbs and add to a casserole dish. Top with remaining bread crumbs and more parm and bake until bubbly and brown on top, about 15 minutes.