Mac and Cheese Meets Garlic Bread – The Ultimate Mashup
This Mac and Cheese Garlic Bread combines two comfort food favorites into one cheesy, garlicky masterpiece. Creamy, rich mac and cheese is layered inside buttery, crispy garlic bread and baked to perfection for a dish that’s both indulgent and irresistible. Perfect for game days, family dinners, or next-level snacking, this mashup is guaranteed to be a hit.
Ingredients
For the Mac and Cheese:
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Garlic Bread:
- 1 loaf French or Italian bread
- 4 tablespoons unsalted butter melted
- 3 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- ½ cup shredded mozzarella cheese for layering
Instructions
Make the Creamy Mac and Cheese
- Cook elbow macaroni according to package instructions. In a saucepan, melt butter, then whisk in flour and cook for 1 minute. Gradually whisk in milk and cook until thickened. Stir in cheddar and Parmesan cheese, then season with salt, black pepper, and garlic powder. Let cool slightly to thicken.
Prepare the Garlic Bread Base
- Slice French bread in half lengthwise. Mix melted butter, minced garlic, and parsley, then brush over both halves of the bread. Toast in the oven at 375°F for 5 minutes until slightly crispy.
Assemble the Mac and Cheese Garlic Bread
- Spread the cooled mac and cheese over one half of the bread. Sprinkle with mozzarella cheese, then place the second half of the bread on top, creating a sandwich-like effect. Brush the top with extra garlic butter.
Bake Until Golden & Crispy
- Wrap in foil and bake at 375°F for 15 minutes, then unwrap and bake uncovered for another 5-7 minutes until golden and crispy.
Slice & Serve
- Let cool slightly before slicing into thick pieces. Serve warm with marinara sauce for dipping or extra melted butter.
Notes
- For a spicy kick, add jalapeños or red pepper flakes to the mac and cheese.
- For extra crunch, sprinkle panko breadcrumbs on top before baking.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 1 month.