Honey Garlic Parmesan Mac and Cheese

Creamy, comforting, and packed with irresistible honey garlic flavour, this Honey Garlic Parmesan Mac and Cheese is a delicious twist on a classic favourite. Made with BeeMaid Honey, rich Parmesan cheese, and a velvety cheese sauce, every bite delivers the perfect balance of savoury, sweet, and cheesy goodness. Finished with a crispy, golden topping for an irresistible crunch, this crowd-pleasing dish is perfect as a comforting weeknight dinner or a standout side for family gatherings. It’s the ultimate combination of creamy texture, bold flavour, and satisfying crunch.

Ingredients

Mac and Cheese

14 oz

Elbow Macaroni

1 1/2 Cup

Cheddar Cheese (shredded)

1 Cup

Parmesan Cheese (grated)

1 Tbsp

BeeMaid Honey

3 Tbsp

Butter

2 Tbsp

Minced Garlic

1/2 Cup

Heavy Cream

2 1/2 Cups

Whole Milk

3 Tbsp

Cornstarch or Flour

1/2 Tsp

Salt and Pepper

1 Tsp

Smoked Paprika

1/2 Tsp

Cayenne Pepper

Topping

4-5 Tbsp

BeeMaid Honey

1/2 Cup

Panko Crumbs

2 Tbsp

Butter (melted)

2 Tbsp

Parmesan (grated)

1/2 Tbsp

Red Chili Flakes

Garnish

Fresh Parsley

Directions

Preheat oven to 400F.
Cook the pasta in salt water based on package instructions until al dente. Once cooked, drain the pasta, toss lightly with olive oil and set aside.
Melt the butter and BeeMaid Honey together in a large sauce pan on medium heat. Add in the garlic and mix with the butter. Slowly add in the flour or cornstarch and whisk until there are no clumps. Once combined, slowly add in the milk and cream, whisking consistently. Continue to stir for approx. 5 minutes until the cream mixture is thick and smooth.
Lower the heat to medium-low and add in the cheddar cheese and parmesan. Stir until smooth then season with the paprika, cayenne and the salt and pepper.
Add the pasta to the creamy cheese sauce and toss until the pasta is fully coated.
In a bowl, combine the panko, butter, BeeMaid Honey, and remaining parmesan cheese.
Add pasta to a lightly greased baking dish. Top liberally with the panko crumb mixture and add red chili flakes on top.
Bake for 20 minutes or until the crumb layer look golden and crisp.
Remove from oven and top with an extra drizzle of BeeMaid Honey and parsley and enjoy!