Description
Garlic Parmesan Mac and Cheese is a rich, creamy, and comforting pasta dish featuring a luscious blend of garlic-infused cheese sauce made with mozzarella, parmesan, and cream cheese, combined with cavatappi pasta and topped with a crispy breadcrumb crust seasoned with paprika and fresh parsley. Perfect for a hearty family dinner or special occasion, this classic twist on mac and cheese delivers a savory, flavorful experience.
Ingredients
Scale
Pasta
- 16 ounces cavatappi pasta
Sauce
- ½ cup (1 stick / 113 g) unsalted butter
- 5 teaspoons garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups (490 g / 16 ounces) whole milk
- 1 cup (238 g) heavy whipping cream
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- ½ block (4 ounces) cream cheese, cubed
- 1 ½ cups (169.5 g) mozzarella cheese, shredded, divided
- 1 ½ cups (150 g) parmesan cheese, grated, divided
Topping
- 1 cup (108 g) plain breadcrumbs
- ½ teaspoon paprika
- Fresh parsley, chopped for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Roux: In a large saucepan or skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned. Stir in the flour to form a roux, cooking for about 2 minutes while whisking constantly to cook out the raw flour taste.
- Make the Cheese Sauce: Gradually whisk in the whole milk and heavy cream, ensuring the mixture is smooth and lump-free. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season the mixture with garlic powder, kosher salt, ground mustard, and black pepper.
- Add the Cheese: Lower the heat to medium-low and stir in the cubed cream cheese until melted and fully incorporated. Add half of the shredded mozzarella and half of the grated parmesan cheese, stirring until the cheeses are melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the cooked cavatappi pasta to the cheese sauce, stirring well to coat all the pasta evenly with the rich cheese mixture.
- Prepare the Topping: In a small bowl, mix the plain breadcrumbs with paprika and the remaining parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake the Mac and Cheese: Preheat your oven to 375°F (190°C). Transfer the mac and cheese to a buttered baking dish. Sprinkle the remaining mozzarella cheese over the breadcrumb topping for extra cheesiness. Bake uncovered for 20-25 minutes until the topping is golden brown and crispy, and the cheese is bubbly.
- Garnish and Serve: Remove from the oven and let it sit for a few minutes. Garnish with freshly chopped parsley before serving hot.
Notes
- For a lighter version, substitute whole milk and cream with half-and-half or reduced-fat milk and adjust cheese quantities accordingly.
- Use gluten-free flour and pasta for a gluten-free variation.
- To enhance garlic flavor, roast the garlic before mincing it.
- The breadcrumb topping adds a nice crunch but can be omitted for a softer texture.
- Parmesan cheese can be freshly grated for better flavor compared to pre-grated varieties.
- Leftovers store well in the fridge for 3-4 days and reheat well in the oven or microwave.
