# What You’ll Need:
→ Pasta
01 - 340 g elbow macaroni
→ Cheese Sauce
02 - 3 tablespoons unsalted butter
03 - 4 garlic cloves, minced
04 - 3 tablespoons all-purpose flour
05 - 480 ml whole milk
06 - 240 ml heavy cream
07 - 150 g freshly grated Parmesan cheese
08 - 100 g shredded mozzarella cheese
09 - 0.5 teaspoon salt
10 - 0.5 teaspoon freshly ground black pepper
11 - 0.25 teaspoon ground nutmeg (optional)
→ Topping (optional)
12 - 50 g grated Parmesan cheese
13 - 40 g panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon chopped fresh parsley
# How to Make It:
01 - Preheat oven to 190°C. Grease a 2-litre baking dish if you intend to bake the mac and cheese.
02 - Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
03 - In a large saucepan set over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until aromatic.
04 - Sprinkle in the flour and whisk continuously for 1 to 2 minutes to form a roux.
05 - Gradually pour in the milk and heavy cream while whisking. Continue cooking and stirring until the sauce thickens, about 4 to 5 minutes.
06 - Remove saucepan from heat. Stir in the grated Parmesan and mozzarella cheeses until melted and smooth. Season with salt, pepper, and nutmeg.
07 - Add the drained macaroni to the sauce, mixing thoroughly to coat all pasta.
08 - If baking, transfer the pasta and cheese mixture to the prepared baking dish. In a separate bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture evenly over the pasta.
09 - Bake in the preheated oven for 15 to 18 minutes, or until the topping is golden and the cheese is bubbling.
10 - Remove from the oven and sprinkle with chopped fresh parsley. Serve warm.
