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