Description
This creamy Garlic Parmesan Mac and Cheese combines perfectly cooked cavatappi pasta with a rich, flavorful cheese sauce infused with garlic and a blend of parmesan and mozzarella cheeses. Topped with crunchy breadcrumbs and a sprinkle of fresh parsley, this comforting dish is perfect for a family dinner or special occasion.
Ingredients
Scale
For the Pasta
- 16 ounces cavatappi pasta
For the Cheese Sauce
- 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
For the 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.
- Make the Garlic Butter Roux: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Prepare the Cheese Sauce Base: Sprinkle the flour over the garlic butter and whisk continuously for about 2 minutes to create a roux, removing the raw flour taste.
- Add Liquids and Spices: Gradually whisk in the whole milk and heavy cream, making sure no lumps form. Stir in garlic powder, kosher salt, ground mustard, and black pepper. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
- Melt the Cheeses: Reduce the heat to low and add the cubed cream cheese, half of the shredded mozzarella, and half of the parmesan cheese. Stir until all the cheese melts and the sauce becomes smooth and creamy.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and gently toss to coat the pasta evenly with the sauce.
- Prepare the Breadcrumb Topping: In a separate small bowl, mix the plain breadcrumbs with paprika and the remaining mozzarella and parmesan cheeses.
- Assemble and Bake (Optional): Preheat the oven to 350°F (175°C). Transfer the mac and cheese into a buttered baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake for 15-20 minutes, or until the topping is golden brown and crispy.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley. Serve warm and enjoy this rich, comforting mac and cheese.
Notes
- For a smoother sauce, ensure the milk and cream are added slowly while whisking to avoid lumps.
- You can substitute cavatappi with elbow macaroni or shells depending on preference.
- To make it gluten-free, use gluten-free flour and breadcrumbs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk to restore creaminess.
- Adding a dash of hot sauce or smoked paprika can add a spicy twist.
