Description
This Garlic Parmesan Mac and Cheese is a creamy, cheesy comfort food classic elevated with the rich flavors of garlic, mozzarella, and Parmesan. Featuring cavatappi pasta enveloped in a luscious blend of butter, cream cheese, whole milk, and heavy cream, this recipe delivers a perfect balance of creamy texture and cheesy goodness, topped with a crispy breadcrumb and Parmesan crust. Ideal for a cozy family dinner, it serves 8 and takes about 37 minutes from start to finish.
Ingredients
Scale
Pasta and Sauce
- 16 ounces cavatappi pasta
- 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 the pasta and set aside.
- Prepare the Roux: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux without letting it brown.
- Make the Cheese Sauce: Gradually whisk in the whole milk and heavy cream to the roux. Stir continuously until the mixture thickens and starts to bubble, about 5-7 minutes. Add the garlic powder, kosher salt, ground mustard, black pepper, and cream cheese cubes. Stir until the cream cheese has melted and the sauce is smooth.
- Add Cheese: Reduce the heat to low and fold in half of the shredded mozzarella and half of the grated Parmesan until fully melted and incorporated into the sauce.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and mix thoroughly to coat all the noodles evenly.
- Prepare the Topping: In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, paprika, and a pinch of salt and pepper if desired.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumb topping over the mac and cheese. Bake uncovered for 20 minutes or until the topping is golden brown and crisp.
- Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving to add a fresh and vibrant finish.
Notes
- Use freshly grated Parmesan for the best flavor and melting quality.
- For extra creaminess, substitute half of the heavy cream with half-and-half.
- Make sure not to overcook the pasta during boiling as it will continue cooking in the oven.
- Feel free to add cooked bacon or sautéed mushrooms for additional texture and flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
