Description
This creamy Garlic Parmesan Mac and Cheese recipe features tender cavatappi pasta enveloped in a rich, garlicky cheese sauce made with a blend of mozzarella, parmesan, and cream cheese. Enhanced with garlic powder, ground mustard, and paprika, this comforting dish is topped with crispy breadcrumbs and fresh parsley for added texture and flavor. Perfect as a decadent main or side dish to please a crowd.
Ingredients
Scale
Pasta
- 16 ounces cavatappi pasta
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
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 the cavatappi pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- Make Garlic Butter Roux: In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add Flour: Sprinkle the all-purpose flour over the melted butter and garlic, stirring constantly to form a smooth roux. Cook for 2-3 minutes to remove the raw flour taste, stirring continuously.
- Whisk in Dairy: Gradually whisk in the whole milk and heavy cream, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Season and Add Cream Cheese: Stir in the garlic powder, kosher salt, ground mustard, black pepper, and cubed cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth.
- Add Cheeses: Remove the sauce from heat and stir in half of the shredded mozzarella and grated parmesan cheese until melted and well combined.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat all the noodles evenly.
- Prepare Topping: In a small bowl, mix the plain breadcrumbs with paprika.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese into a greased baking dish. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top, followed by the breadcrumb mixture.
- Bake: Bake in the preheated oven for 20-25 minutes until the topping is golden brown and crispy, and the cheese is bubbly.
- Garnish and Serve: Remove from oven and let stand for 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
- Use whole milk and heavy cream for the creamiest sauce; lower-fat milk substitutes may affect texture.
- For a more pronounced garlic flavor, increase the garlic powder or add roasted garlic.
- To make breadcrumbs, pulse plain bread slices in a food processor until coarse crumbs form.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
