Can I make this mac and cheese ahead of time?

Absolutely! Prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 extra minutes to the baking time.

Why is my cheese sauce grainy instead of smooth?

Grainy sauce usually happens when the cheese is added to a sauce that's too hot or when the sauce is cooked at too high a temperature. Always remove the pan from direct heat before adding cheese and melt it gradually over low heat. Using pre-shredded cheese (which contains anti-caking agents) can also cause graininess.

Can I use gluten-free pasta and flour for this recipe?

Yes! Use your favorite gluten-free pasta (corn and rice blends work well) and substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture might be slightly different, but the flavor will still be delicious.

My topping isn't getting crispy enough. What can I do?

For an extra-crispy topping, mix 2 tablespoons of melted butter with the breadcrumb mixture before sprinkling it on top. You can also place the dish under the broiler for 2-3 minutes at the end of baking, watching carefully to avoid burning.

Garlic Parmesan Mac and Cheese Recipe

Name: Garlic Parmesan Mac and Cheese Recipe
Prep time: 10 min
Cook time: 27 min
Total time: 37 min
Cuisine: American
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

Description

A rich, creamy, and flavorful mac and cheese dish that elevates the classic comfort food with the combination of garlic, Parmesan, and mozzarella. This decadent baked pasta is topped with a crispy breadcrumb crust, making it perfect for family dinners, potlucks, or whenever you crave a hearty dish.

Ingredients

Units Scale

For the Pasta

16 ounces cavatappi pasta

For the Cheese Sauce

1/2 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
1/2 teaspoon ground mustard
1/2 teaspoon black pepper
1/2 block (4 ounces) cream cheese, cubed
1 1/2 cups (169.5 g) mozzarella cheese, shredded, divided
1 1/2 cups (150 g) parmesan cheese, grated, divided

For the Topping

1 cup (108 g) plain breadcrumbs
1/2 teaspoon paprika
Fresh parsley, chopped for garnish

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Instructions

Preheat the Oven
Preheat your oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking spray and set it aside.
Cook the Pasta
Bring a large pot of water to a boil. Cook the pasta al dente following the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Make the Roux
In a large saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute, until fragrant. Then, sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture turns slightly golden brown.
Prepare the Sauce
Slowly pour in the milk and heavy cream while whisking continuously to combine. Bring to a gentle simmer, then lower the heat to medium-low.
Add Seasonings and Cream Cheese
Stir in the garlic powder, kosher salt, ground mustard, black pepper, and cubed cream cheese. Continue stirring until the cream cheese is fully melted into the sauce.
Incorporate the Cheeses
Add 1 cup of mozzarella cheese and 1 cup of Parmesan cheese to the sauce. Stir constantly until the cheeses have melted into a smooth, creamy consistency. If the sauce becomes too thick, add a small amount of the reserved pasta water to reach your desired texture.
Combine with Pasta
Add the cooked pasta to the cheese sauce. Mix until the pasta is evenly coated. Then, transfer the mixture to the prepared baking dish, spreading it out evenly.
Make the Topping
In a small bowl, mix the remaining mozzarella cheese, Parmesan cheese, breadcrumbs, and paprika. Sprinkle this topping evenly over the pasta in the baking dish.
Bake
Bake the dish for 15-20 minutes, or until the topping is bubbling and lightly golden. For an extra-crispy crust, broil on high for an additional 2-3 minutes, keeping a close eye to prevent burning.
Garnish and Serve
Remove the dish from the oven and let it sit for 5 minutes. Garnish with freshly chopped parsley and serve while hot.

Notes

For a smokier flavor, substitute paprika with smoked paprika.
Use freshly shredded cheese for the best texture and melt; pre-shredded cheese often contains anti-caking agents that affect melting.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to restore creaminess.
You can swap cavatappi pasta for elbow macaroni, penne, or shells if preferred.

Nutrition

Serving Size: 1 Serving
Calories: 590kcal
Sugar: 5g
Sodium: 750mg
Fat: 33g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 19g
Cholesterol: 95mg