Pin This garlic parmesan mac and cheese is a bowl of cozy comfort with a deeply savory kick from fresh garlic and heaps of nutty Parmesan. The buttery sauce hugs every noodle and bakes up with a crisp, golden lid, making it a standout for both side dishes at gatherings and indulgent dinners in.
When I first brought this bubbling, fragrant dish to a potluck, the pan was scraped clean before anything else. Now I make it for Sunday dinners when I need a little comfort and the aroma alone brings people to the table.
Ingredients
- Elbow macaroni: Using classic elbows gives the best creamy bite and soaks up the sauce perfectly. Look for bronze-cut pasta for the best texture
- Unsalted butter: This forms the rich base of the sauce and helps sauté the garlic. Choose European-style for extra depth
- Fresh garlic: Must be fresh as it brings a punchy flavor that jars simply cannot. Pick plump, tight cloves
- All-purpose flour: This thickens the cheese sauce so it clings to every noodle. Use unbleached flour for the cleanest finish
- Whole milk and heavy cream: This combo achieves the ultra creamy texture. Seek out high-quality dairy for the silkiest results
- Freshly grated Parmesan cheese: Skip pre-shredded because a block melts better and brings real depth. Aged Parm is worth the splurge
- Shredded mozzarella cheese: Melts beautifully for the perfect cheese pull. Low moisture mozzarella works best
- Salt and freshly ground pepper: Brightens and balances creamy, cheesy notes. Use Kosher salt and cracked black pepper for best taste
- Ground nutmeg: Optional but a pinch brings out the cheese and adds subtle warmth. Always grate it fresh if you can
- Panko breadcrumbs: For the topping these add crunch. Japanese panko stays crispier.
- Melted butter: Coats the breadcrumbs and helps them turn golden during baking
- Fresh parsley: Optional but delivers a finishing pop of freshness and color. Italian flat-leaf parsley is my pick
Instructions
- Prep and Boil the Macaroni:
- Fill a large pot with salted water and bring to a rolling boil. Add the elbow macaroni and cook until just al dente usually 7 to 8 minutes. This ensures the noodles stay perfectly tender after baking. Drain well and set aside
- Make the Garlic Roux:
- In a large saucepan set over medium heat melt the butter until foamy but not browned. Add the minced garlic cooking for one full minute until fragrant but not colored. Stir constantly so the garlic does not scorch
- Thicken the Sauce:
- Sprinkle the flour evenly over the butter and garlic. Whisk constantly for 1 to 2 minutes until the mixture becomes pale and pulls away from the pan. This step removes any raw flour taste
- Build the Cream Sauce:
- Slowly whisk in the whole milk followed by the heavy cream. Keep the heat at medium and whisk steadily so lumps do not form. Continue to cook for 4 to 5 minutes until you feel the sauce thickening and it coats the back of a spoon
- Melt in the Cheeses:
- Remove the pan from the heat and immediately add the grated Parmesan and shredded mozzarella. Stir until all cheese is melted and the sauce is velvety smooth. Taste and season with salt pepper and a hint of nutmeg if using. This is when the aroma really kicks in
- Combine Pasta and Sauce:
- Gently fold the drained macaroni into the cheese sauce. Make sure every nook and cranny gets coated. If you like a looser mac and cheese serve it right now without baking
- Add Topping and Bake:
- For a crunchy baked finish transfer the cheesy macaroni into a greased 2 quart baking dish. In a bowl toss the panko breadcrumbs Parmesan and melted butter until evenly coated then sprinkle across the top. Bake at 375 degrees Fahrenheit for 15 to 18 minutes until the topping is deeply golden and the edges bubble
- Garnish and Serve:
- Sprinkle with fresh chopped parsley just before serving for color and a fresh herbal note. Serve straight from the baking dish while bubbling
Pin Making this with my daughter is one of my favorite kitchen traditions. We always sneak a taste of the sauce before it goes in the oven and try to guess if the topping will be more crunchy or cheesy this time.
Storage Tips
To keep leftovers fresh let the baked mac and cheese cool fully then transfer to airtight containers. Store in the fridge up to 4 days. Reheat gently with a splash of milk to restore creaminess. For longer storage portion into freezer-safe bags and freeze up to two months. Thaw overnight in the fridge and bake covered until heated through
Ingredient Substitutions
If you need to make this gluten free choose your favorite gluten free elbows and substitute rice or almond flour for the roux. Dairy free versions can swap in plant-based milk heavy cream and vegan cheese blends. For a tangy twist try adding a few ounces of sharp cheddar or Gruyere to the sauce
Serving Suggestions
Enjoy this as a decadent side for roasted chicken or grilled vegetables. Or let it shine as the main dish with a fresh green salad and crusty bread. It is also perfect for potlucks holiday buffets and cozy nights in. A small squeeze of lemon on top will brighten the flavors
Cultural and Historical Touch
Baked macaroni and cheese is a classic American comfort dish that traces back to colonial times. It is believed Thomas Jefferson enjoyed a similar recipe at Monticello after tasting it in France and its popularity spread quickly around the country. Parmesan brings an Italian twist to a beloved American staple
Seasonal Adaptations
Add roasted butternut squash cubes or sautéed spinach in the fall for extra nutrition. Top with sweet summer tomatoes and basil for a fresh warm weather version. Stir in caramelized onions and crisped mushrooms in winter for richer flavor.
Success Stories
Every time I have made this for a potluck or family party it disappears fast even when there are kids who claim not to like cheese. Once we baked a double batch and there were zero leftovers. It has become a birthday request in my house
Freezer Meal Conversion
To make this a freezer favorite assemble the mac and cheese right through the topping step. Wrap tightly and freeze unbaked. When ready to serve thaw overnight then bake as directed adding a few extra minutes if needed
Pin This garlic parmesan mac and cheese will be the star of your table. It is rich creamy and delightfully comforting, a guaranteed family favorite.
Recipe Questions
- → Can I use a different type of pasta?
Yes, shells, penne, or rotini also work well. Adjust cooking time to achieve al dente texture.
- → Is it possible to make this dish without baking?
Absolutely. Skip the baking step for a super creamy stovetop version with all the same flavors.
- → What cheese alternatives can be used?
Gruyère or sharp cheddar add a distinct taste. Mix with Parmesan for a more complex flavor.
- → How do I add extra flavor?
Try a pinch of red pepper flakes or a splash of white wine while making the cheese sauce for a flavor boost.
- → Can I prepare this dish ahead of time?
Yes, assemble in advance. Refrigerate, then bake when ready to serve for convenience and freshness.