Chef Tim’s Macaroni and Cheese

with Toasted Breadcrumbs

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This elevated take on the classic Mac and Cheese recipe is crunchy, creamy, and delicious – perfect for a cozy night-in or a meal with friends. Olive oil, butter, and garlic are cooked down and combined with savory breadcrumbs. Meanwhile, Macaroni noodles are cooked perfectly al dente. Heavy cream is brought to a boil and then whisked with three delicious cheeses: white cheddar, Monterey jack, and Parmigiano-Reggiano. The creamy cheese sauce is then combined with pasta and topped with savory breadcrumbs.

Ingredients 8 Servings

For the Breadcrumbs:

  • 1 cup Panko breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 1 teaspoon fresh parsley, chopped


For the Macaroni & Cheese:

  • 1 box Barilla® Elbows pasta
  • 2 cups heavy cream
  • 2 teaspoons corn starch 
  • 1 cup white cheddar cheese, grated
  • ¾ cup Monterey Jack cheese, grated
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • Salt to taste
  • White Pepper to taste

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  • In a skillet over medium heat, add olive oil and butter. Add garlic and cook for 1 minute. Add breadcrumbs and stir until breadcrumbs are golden brown. Stir in parsley and set aside.
  • Bring a large pot of water to a boil and cook pasta according to package directions. 
  • Meanwhile, in a saucepot over low/medium whisk together the heavy cream and corn starch and bringing the mixture to a simmer. Whisk in all the cheese (cheddar, Monterey Jack, and parmesan); season with salt and pepper to taste.  
  • Drain pasta well and mix with cheese sauce. Top pasta with toasted breadcrumbs.

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