# Ingredients:
→ Pasta
01 - 12 ounces elbow macaroni
→ Cheese Sauce
02 - 3 tablespoons unsalted butter
03 - 4 garlic cloves, minced
04 - 3 tablespoons all-purpose flour
05 - 2 cups whole milk
06 - 1 cup heavy cream
07 - 1 and 1/2 cups freshly grated Parmesan cheese
08 - 1 cup shredded mozzarella cheese
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg
→ Topping
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon unsalted butter, melted
15 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Grease a 2-quart baking dish if you plan to bake the pasta.
02 - Boil macaroni in a large pot of salted water until al dente. Drain thoroughly and set aside.
03 - In a large saucepan, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for 1 minute until aromatic.
04 - Sprinkle in flour and whisk continuously for 1 to 2 minutes until a pale roux forms.
05 - Gradually whisk in whole milk and heavy cream. Cook, stirring consistently, until the mixture thickens, about 4 to 5 minutes.
06 - Remove saucepan from heat. Stir in 1 and 1/2 cups Parmesan and mozzarella until fully melted and smooth. Season with salt, pepper, and nutmeg.
07 - Add drained macaroni to the cheese sauce and blend until the pasta is evenly coated.
08 - If baking, transfer pasta mixture to prepared baking dish. In a bowl, mix panko breadcrumbs, 1/2 cup Parmesan, and melted butter. Distribute topping evenly over pasta.
09 - Bake for 15 to 18 minutes until the top is golden and cheese bubbles.
10 - Sprinkle with chopped parsley and serve warm.
