Garlic Parmesan Mac Cheese

This creamy garlic Parmesan mac and cheese delivers everything you want from comfort food rich flavor nutty cheese and silky noodles. It is both an easy weeknight dinner and a crowd-pleaser for parties or potlucks. When I crave something cozy but still impressive this always comes to mind with its golden topping and punchy garlic in every bite.

I first whipped this up when friends dropped by without warning and I needed something satisfying fast. That moment kicked off a tradition of mac and cheese nights at our house.

Ingredients

• Elbow macaroni: Tender tubes that hold the sauce well look for pasta with a rough texture to grab more cheese
• Unsalted butter: Brings richness and helps make the sauce base use quality butter for the best flavor
• Fresh garlic: Essential for bold garlicky flavor use firm cloves and mince just before adding
• All-purpose flour: Thickens the sauce sift for lump-free results
• Whole milk: Creamy but not too heavy pick whole milk for balanced richness
• Heavy cream: Adds a luscious texture choose high-fat cream for best body
• Freshly grated Parmesan cheese: Nutty saltiness and lift always grate fresh for meltability
• Shredded mozzarella cheese: Gooey melt and a hint of stretch buy blocks and shred for nice texture
• Salt and freshly ground black pepper: Brings out tastes in the cheese and sauce aim for sea salt and fresh pepper
• Ground nutmeg: A subtle warm note use sparingly and optional but adds depth
• Grated Parmesan cheese: For topping and extra punch make sure it is fresh for ultimate crisp
• Panko breadcrumbs: Light crunch buy Japanese style for crispest crumb
• Melted unsalted butter: Helps topping brown choose real butter for taste
• Chopped fresh parsley: Bright color and freshness pick leaves that are crisp and deeply green

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente follow package directions for timing. Drain in a colander and set the pasta aside to prevent overcooking.

Sauté the Garlic:

Place a large saucepan over medium heat and melt the butter completely. Add the minced garlic and sauté gently for about one minute stirring constantly. Garlic should smell fragrant but not brown to keep the flavor smooth.

Make the Roux:

Sprinkle the flour evenly into the pan with the melted butter and garlic. Whisk vigorously to blend and cook for one to two minutes. The mixture will start to bubble and thicken this step cooks out raw flour taste and builds a flavorful base.

Build the Cheese Sauce:

Slowly pour the milk and cream into the roux whisking constantly to avoid lumps. Keep the heat moderate and stir non-stop for about four to five minutes. When the sauce thickens to coat the back of a spoon it is ready for cheese.

Melt in the Cheeses:

Remove the pan from heat. Stir in the freshly grated Parmesan and shredded mozzarella ensuring everything melts fully into a smooth glossy sauce. Add the salt pepper and a touch of nutmeg if desired mix well for an evenly seasoned sauce.

Combine Pasta and Sauce:

Pour the drained macaroni right into the cheese sauce. Use a large spoon to toss until every piece of pasta is coated in the rich sauce.

Prepare the Topping:

If you want a crispy top mix panko breadcrumbs with grated Parmesan and melted butter in a small bowl. This should look like damp sand and hold its shape when pressed.

Bake for Topping:

Transfer the cheesy pasta into a greased baking dish and spread it out evenly. Sprinkle the panko mixture over the top to cover completely. Bake in a preheated oven at three hundred seventy five F for fifteen to eighteen minutes until light golden and bubbling.

Finish and Serve:

Sprinkle chopped fresh parsley over the hot mac and cheese right before serving. This adds color and a hint of fresh flavor. Serve warm and enjoy the creamy insides and crunchy top.

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You Must Know

• High protein and calcium dish thanks to all that cheese
• Can be made gluten free with the right pasta and flour
• A crowd pleaser at gatherings and potlucks

Parmesan cheese is always the star for me. Its nutty sharp edge rounds out the creamy sauce and leaves everyone scraping the bowl for more. One of my best memories was making this with my daughter on a chilly fall evening when she took over stirring for the first time and declared herself mac and cheese chef for the family.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of milk to restore creaminess or microwave in short bursts stirring in between. Avoid freezing if you want the sauce velvety as cream sauces can separate but it is possible for meal prep.

Ingredient Substitutions

Try swapping part of the Parmesan or mozzarella with Gruyere or sharp cheddar if you crave deeper flavor. Use gluten free pasta and flour if needed for allergies. Evaporated milk can sub in for cream for a lighter sauce in a pinch. For a garlic boost stir in roasted garlic puree instead of fresh.

Serving Suggestions

Serve as a main with a crisp green salad and roasted vegetables or as an irresistible side at a holiday meal with roast chicken or meatloaf. Add peas or spinach for veggie lovers or a sprinkle of chili flakes for extra warmth. It shines at potlucks and also works in lunchboxes for school or work.

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The Roots of Mac and Cheese

This American classic traces back to both Italian pasta dishes and English cheese pies. Garlic Parmesan mac and cheese adds a gourmet twist with Italian cheesiness and bold flavor. My family always saw mac and cheese as comfort food royalty and this version keeps that tradition alive with every creamy forkful.

Recipe FAQs

→ How do I ensure the macaroni doesn't overcook?

Boil the macaroni just until al dente and drain immediately; it will finish cooking in the sauce or oven.

→ Can I substitute another cheese for Parmesan?

Yes, Gruyère or sharp cheddar adds different flavors and both melt well into the sauce.

→ How can I make the topping extra crispy?

Toss panko breadcrumbs with melted butter before sprinkling over the pasta for a golden, crisp finish.

→ Is baking necessary for this dish?

No, you can skip baking for extra creamy results by serving directly from the stovetop.

→ How should leftovers be stored and reheated?

Refrigerate in an airtight container and gently reheat with a splash of milk for best texture.

→ Can I add other ingredients for flavor?

Yes, try a pinch of red pepper flakes, a splash of white wine, or different herbs for extra taste.