Garlic Parmesan Mac and Cheese (No Boil!)
There’s nothing quite like a creamy garlic Parmesan mac and cheese, and this no-boil version makes it even easier! With minimal prep, everything bakes together in one dish—no need to cook pasta beforehand.
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The result? A rich, flavorful mac and cheese with a creamy texture, perfectly tender noodles, and a crispy breadcrumb topping. Whether you’re making it for a weeknight dinner or a side dish for a holiday meal, this dish is the best way to satisfy your cheesy cravings.
Why You’ll Love Garlic Parmesan Mac and Cheese
- No boiling required! The only way to make easy homemade mac without using a pot of water.
- Extra cheesy goodness with a mix of shredded cheddar cheese, mozzarella cheese, and parmesan cream sauce.
- Crispy breadcrumb topping made with panko and remaining Parmesan cheese for the perfect crunch.
- Simple & hands-off cooking—just mix, bake, melt butter, stir, and broil!
- Customizable! Add in rotisserie chicken for protein or swap in oat milk or almond milk for a lighter version.
What You Need To Make Garlic Parmesan Mac and Cheese
To make this creamy mac, you’ll need a few pantry staples like whole milk, broth, and seasonings.
The secret to extra flavor comes from a mix of garlic powder, mustard powder, and cloves garlic, plus a combination of cheese options like mozzarella cheese and parmesan cheese sauce for that ultra-creamy texture.
You’ll also top it off with a buttery, crispy breadcrumb topping.
You can find the full recipe with exact measurements in the recipe card below!
How To Make Garlic Parmesan Mac and Cheese
1
Preheat oven to 375°F.
In a prepared baking dish, pour in your whole milk and broth. Add in your uncooked noodles, seasonings like garlic powder and mustard powder, and mix everything together. Cover and bake for 45 minutes at medium heat.
2
Remove from the oven and stir in butter, half of the cheeses, and mix until melted.
3
In a small bowl, melt butter and combine with panko and remaining Parmesan cheese. Spread this mixture over the top of the mac and cheese.
4
Broil on low for 2-3 minutes until golden brown. Sprinkle with parsley for garnish and enjoy!!
Commonly Asked Questions
Can I use a different type of pasta?
Yes! Any short pasta with grooves, like cavatappi, penne, or San Remo No. 2, works great for holding onto the creamy cheese sauce.
What cheese works best for baked mac and cheese?
A mix of shredded cheddar cheese, mozzarella cheese, and parmesan cream sauce creates a smooth and creamy texture. You can also try gouda, Monterey Jack, or gruyère for extra flavor.
Can I make this ahead of time?
Sure can! You can assemble the dish ahead, refrigerate it, and bake when you’re ready. Just add an extra 15-20 minutes to the baking time.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F for 4-5 minutes, or microwave with tablespoons of milk to keep it creamy.
Garlic Parmesan Mac and Cheese (No Boil!)
Ingredients
- 4 cups whole milk
- 1 cup chicken or vegetable broth
- 4 cups noodles I like Callentani or something around the same shaped (the more turns and grooves the better the cheese sticks to it!)
- 3 tbsp minced garlic
- 1 tbsp thyme
- 1 tbsp Paprika
- 1 tbsp onion powder
- 1 tbsp ground mustard
- 1 tbsp pepper
- 1/2 tbsp salt
- 2 cups of white cheddar cheese or mix of white cheddar and mozzarella
- hand shredded melts better
- 4 tbsp butter
- Parsley to garnish
- Topping:
- 4 tbsp melted butter
- 1 cup panko bread crumbs
- 1 cup Parmesan cheese grated
Instructions
- Preheat oven to 375
- In a casserole dish pour in your milk and broth. Add in your uncooked noodles and spices, mix together, cover and cook for 45 minutes
- Remove and add butter and cheese, mix together
- Mix topping ingredients and spread on top. Broil on low for 5 minutes. Sprinkle with parsley for garnish and enjoy!!
