Garlic Parmesan Mac and Cheese Recipe

Introduction

This Garlic Parmesan Mac and Cheese is a creamy, cheesy comfort food classic with a flavorful twist. The rich garlic butter roux and a crunchy parmesan breadcrumb topping elevate the dish, making it perfect for family dinners or cozy gatherings.

Ingredients

• 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
• 1 cup (108 g) plain breadcrumbs
• ½ teaspoon paprika
• Fresh parsley, chopped for garnish

Instructions

1. Step 1: 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.
2. Step 2: In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Stir in the flour to form a roux and cook for 2-3 minutes, stirring constantly, until bubbly and lightly golden.
3. Step 3: Gradually whisk in the whole milk and heavy whipping cream, continuing to whisk until the sauce is smooth and begins to thicken, about 5 minutes.
4. Step 4: Stir in garlic powder, kosher salt, ground mustard, and black pepper to flavor the sauce evenly.
5. Step 5: Lower the heat and add the cubed cream cheese, shredded mozzarella (reserve a small amount for topping), and grated parmesan (also reserve some for topping). Stir continuously until all cheeses melt and the sauce is creamy and smooth.
6. Step 6: Add the cooked pasta to the cheese sauce, stirring gently to coat all the pasta evenly.
7. Step 7: In a small bowl, combine plain breadcrumbs with paprika and the reserved mozzarella and parmesan cheeses.
8. Step 8: Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. Evenly sprinkle the breadcrumb and cheese topping over the pasta.
9. Step 9: Bake for 15-20 minutes, or until the topping is golden brown and crispy.
10. Step 10: Remove from the oven, sprinkle chopped fresh parsley over the top for color and freshness, and serve warm.

Tips & Variations

• Use smoked paprika instead of regular for a subtle smoky flavor.
• Substitute cavatappi with elbow macaroni or shells if preferred.
• Add cooked bacon or sautéed mushrooms for extra savory depth.
• For a lighter version, use half-and-half instead of heavy cream.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, stirring occasionally to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese and prepare the breadcrumb topping in advance. Keep it refrigerated and bake just before serving.

What can I use if I don’t have cavatappi pasta?

Elbow macaroni, shells, rotini, or any short pasta shape will work well as substitutes.

Garlic Parmesan Mac and Cheese Recipe

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★★★★★

4.9 from 773 reviews

This creamy Garlic Parmesan Mac and Cheese is a comforting classic elevated with the rich flavors of garlic, mozzarella, and parmesan cheeses. Made with cavatappi pasta and a luscious homemade garlic butter roux, the dish is baked with a golden breadcrumb topping for a crispy finish. Perfect for family dinners, this recipe yields 8 generous servings and comes together in just 37 minutes.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces cavatappi pasta

Garlic Butter Roux & Sauce

• ½ cup (1 stick / 113 g) unsalted butter
• 5 teaspoons garlic, minced
• 3 tablespoons all-purpose flour

Dairy

• 2 cups (490 g / 16 ounces) whole milk
• 1 cup (238 g) heavy whipping cream
• 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

Seasonings

• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon ground mustard
• ½ teaspoon black pepper
• ½ teaspoon paprika

Topping

• 1 cup (108 g) plain breadcrumbs
• Reserved mozzarella and parmesan cheese for topping

Garnish

• Fresh parsley, chopped for garnish

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add 16 ounces of cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
2. Prepare Garlic Butter Roux: In a large saucepan, melt ½ cup unsalted butter over medium heat. Add 5 teaspoons minced garlic and sauté until fragrant but not browned, about 1 minute. Stir in 3 tablespoons all-purpose flour to form a roux and cook for 2-3 minutes, stirring constantly, until bubbly and lightly golden.
3. Add Dairy: Gradually whisk in 2 cups whole milk and 1 cup heavy whipping cream, continuing to whisk until the sauce is smooth and begins to thicken, about 5 minutes.
4. Season Sauce: Stir in 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground mustard, and ½ teaspoon black pepper to flavor the sauce evenly.
5. Add Cheeses: Lower the heat and add ½ block (4 ounces) cubed cream cheese, 1 ½ cups shredded mozzarella (reserve a small amount for topping), and 1 ½ cups grated parmesan cheese (reserve some for topping). Stir continuously until all cheeses melt and the sauce is creamy and smooth.
6. Combine Pasta and Sauce: Add the cooked cavatappi pasta to the cheese sauce, stirring gently to coat all the pasta evenly with the sauce.
7. Prepare Topping: In a small bowl, combine 1 cup plain breadcrumbs with ½ teaspoon paprika and the reserved mozzarella and parmesan cheeses.
8. Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. Evenly sprinkle the breadcrumb and cheese topping over the pasta. Bake for 15-20 minutes, or until the topping is golden brown and crispy.
9. Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley over the top for color and freshness, and serve warm.

Notes

• For best results, do not overcook the pasta in the boiling step; it should be al dente as it will cook further in the oven.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
• You can substitute the cavatappi pasta with elbow macaroni or any other short pasta shape.
• Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
• For a crispier topping, broil the mac and cheese for the last 2-3 minutes of baking, watching carefully to prevent burning.

Keywords: garlic parmesan mac and cheese, baked mac and cheese, creamy mac and cheese, cavatappi pasta recipes, comfort food