Ingredients
For the pasta:
12 oz elbow macaroni or cavatappi 🍝
Salted water for boiling
For the cheese sauce:
4 tbsp unsalted butter 🧈
4 cloves garlic, minced (or 1 head roasted garlic for a milder flavor) 🧄
1/4 cup all-purpose flour
2 1/2 cups milk (whole or 2%)
1/2 cup heavy cream 🥛
1 1/2 cups shredded sharp white cheddar
1 cup grated Parmesan cheese 🧀
Salt and black pepper to taste
Optional: 1/4 tsp mustard powder or cayenne for a kick
For the topping:
3/4 cup panko breadcrumbs
2 tbsp melted butter
2 tbsp Parmesan cheese
Parsley for garnish 🌿
Instructions
👨🍳 Step-by-Step Instructions:
Cook the pasta: Boil according to package instructions until just al dente. Drain and set aside.
Make the roux: In a large saucepan, melt butter over medium heat. Add garlic and sauté 30–60 seconds until fragrant. Stir in flour and cook for 1 minute to remove raw flour taste.
Whisk in milk and cream slowly, stirring constantly until smooth and thickened (5–7 minutes).
Add the cheese: Remove from heat and stir in shredded cheddar and Parmesan. Season with salt, pepper, and any optional spices.
Combine with pasta: Add cooked pasta to the cheese sauce and stir to coat evenly.
Transfer to a baking dish: Pour the cheesy pasta into a greased 9×13-inch pan.
Mix the topping: Combine panko, melted butter, and Parmesan. Sprinkle evenly over the top.
Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top.
Garnish with chopped parsley and serve hot!
Notes
Serving Suggestions 🍽️
This creamy, garlicky mac and cheese pairs beautifully with:
Roasted chicken or grilled steak
Garlic bread and a crisp green salad 🥗
Steamed broccoli or roasted Brussels sprouts
As a standout side on your holiday table
It’s hearty enough to be a main dish or an indulgent addition to any feast.