Description
This creamy Garlic Parmesan Mac and Cheese combines cavatappi pasta with a rich, flavorful cheese sauce infused with roasted garlic and a blend of mozzarella, parmesan, and cream cheese. Topped with a crunchy seasoned breadcrumb crust and garnished with fresh parsley, this dish offers a perfect balance of creamy texture and crispy topping, ideal for a comforting family meal.
Ingredients
Scale
Pasta
- 16 ounces cavatappi pasta
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
Topping
- 1 cup (108 g) plain breadcrumbs
- ½ teaspoon paprika
- Fresh parsley, chopped for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add 16 ounces of cavatappi pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare Garlic Butter Roux: In a large saucepan, melt ½ cup unsalted butter over medium heat. Add 5 teaspoons minced garlic and sauté until fragrant but not browned, about 1 minute. Stir in 3 tablespoons all-purpose flour to form a roux and cook for 2-3 minutes, stirring constantly, until bubbly and lightly golden.
- Add Dairy: Gradually whisk in 2 cups whole milk and 1 cup heavy whipping cream, continuing to whisk until the sauce is smooth and begins to thicken, about 5 minutes.
- Season Sauce: Stir in 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground mustard, and ½ teaspoon black pepper to flavor the sauce evenly.
- Add Cheeses: Lower the heat and add ½ block (4 ounces) cubed cream cheese, 1 ½ cups shredded mozzarella (reserve a small amount for topping), and 1 ½ cups grated parmesan cheese (reserve some for topping). Stir continuously until all cheeses melt and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the cooked cavatappi pasta to the cheese sauce, stirring gently to coat all the pasta evenly with the sauce.
- Prepare Topping: In a small bowl, combine 1 cup plain breadcrumbs with ½ teaspoon paprika and the reserved mozzarella and parmesan cheeses.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. Evenly sprinkle the breadcrumb and cheese topping over the pasta. Bake for 15-20 minutes, or until the topping is golden brown and crispy.
- Garnish and Serve: Remove from oven, sprinkle chopped fresh parsley over the top for color and freshness, and serve warm.
Notes
- For an extra garlicky flavor, roast the garlic before mincing and adding to the butter.
- Use fresh parsley to add a pop of color and fresh herbal taste.
- You can substitute cavatappi pasta with elbow macaroni or shells if unavailable.
- Allow the mac and cheese to cool slightly before serving to let the sauce thicken.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
