Garlic Parmesan Mac and Cheese is creamy, cheesy, and bursting with garlic flavor, topped with crispy breadcrumbs and baked to golden perfection. While I love my classic macaroni and cheese recipe (and you will, too), this version takes it up a notch, making it a gourmet option perfect as a side or main course. I loved every single bite (and I had a few)! And, if you are a fan of bold flavors, be sure to try my Cajun Mac and Cheese, too—it’s a spicy twist on this creamy classic that adds a whole new level of deliciousness!
Ingredients & Substitutions
- Pasta: I love using cavatappi pasta in my mac and cheese recipes; its corkscrew shape is perfect for holding onto all that deliciously cheesy sauce! But, you can use the pasta you have on hand. Or, get creative and make homemade shaped pasta!
- Butter: To help make the sauce nice and creamy, I used unsalted butter. This gives you the most control over salt added to the recipe. If using salted butter, you may want to lessen the amount of salt.
- Minced Garlic: For the garlic taste, I added 5 teaspoons of minced garlic! (I thought it was just the right amount to get the garlic flavor without it being overpowering.)
- Seasonings: The seasonings add flavor to the sauce. Mustard gives tang, garlic powder boosts garlic taste, salt enhances flavor, and pepper adds spice. I also added paprika to the breadcrumb topping. Substitutions include Dijon mustard for ground mustard and onion powder for the garlic powder.
- Dairy & Cream: The whole milk, heavy whipping cream, and cream cheese make the sauce creamy and smooth. For substitutions, use 2% milk, almond milk, or coconut cream for a dairy-free option, and ricotta or mascarpone can replace the cream cheese.
- Cheese: Well, this IS mac and cheese, so we can’t forget about the cheese! The cheese makes the sauce creamy and cheesy, with mozzarella adding meltiness and Parmesan giving a nutty flavor. Reserve a little bit of both to add to the breadcrumb mixture for the topping. You can substitute provolone or fontina for mozzarella and Pecorino Romano for Parmesan.
- Breadcrumbs: Plain breadcrumbs are mixed with a little mozzarella, parmesan, and paprika. It is the finishing touch and bakes up nice and golden.
Can I Make Garlic Parmesan Mac and Cheese Without The Breadcrumb Topping?
Yes! We did test this mac and cheese without the breadcrumb topping, and everyone liked it that way, too. So, if you don’t have breadcrumbs, just top the dish with the reserved cheese before baking. It will still be garlicky and cheesy!
Can I Make Garlic Parmesan Mac and Cheese Ahead Of Time?
Yes, you can make Garlic Parmesan Mac and Cheese ahead of time! Make the dish up to the point before baking, then cover it with plastic wrap or aluminum foil. Store it in the refrigerator for 1-2 days. When ready to bake, just pop it in the oven, adding a couple of extra minutes to the baking time if cold from the refrigerator. I love knowing there is a dish ready to go after a busy day!
How To Add Protein or Vegetables To Mac and Cheese
If you are looking to add a little more substance to this garlic parmesan mac and cheese, it is easy to add protein! You can mix in cooked chicken (like rotisserie chicken or leftover shredded chicken), bacon, sausage, or even shrimp. Just make sure the protein is cooked before adding it to the dish. If you are looking to add vegetables, try adding broccoli, spinach, cauliflower, or bell peppers to Garlic Parmesan Mac and Cheese for extra flavor and nutrition. Just cook the vegetables beforehand, and they’ll blend perfectly with the creamy cheese sauce.
Storing & Reheating Garlic Parmesan Mac and Cheese
To store leftovers, first, let the Garlic Parmesan Mac and Cheese cool completely. Then, place it in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it in the microwave or oven, adding a splash of milk if needed to restore its creamy texture. When reheating in the oven, cover it with aluminum foil to prevent it from drying out.
Garlic Parmesan Mac and Cheese
Ingredients
- 16 ounces cavatappi pasta
- 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
- 1 cup (108 g) plain breadcrumbs
- ½ teaspoon paprika
- fresh parsley, chopped for garnish
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with cooking spray. Set aside.
- Bring a large pot of water to a boil. Cook the pasta al dente, according to the package directions. Reserve 1 cup of pasta water. Then, drain the pasta and set it aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute.
- Sprinkle the flour over the melted butter and garlic. Whisk constantly for 1-2 minutes, or until slightly golden brown.
- Slowly pour in the milk and heavy cream, whisking constantly to combine. Bring the mixture to a gentle simmer. Then, reduce heat to medium-low.
- Add the garlic powder, salt, ground mustard, pepper, and cream cheese. Whisk until the cream cheese is completely melted.
- Add 1 cup of mozzarella cheese and 1 cup of Parmesan cheese, stirring constantly until the cheese is melted. If the sauce feels too thick, stir in a small amount of reserved pasta water until it reaches your desired consistency.
- Add the cooked pasta to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish.
- To a small bowl, add the remaining mozzarella cheese, parmesan, breadcrumbs, and paprika. Mix to combine.
- Sprinkle the breadcrumb mixture over the top of the cheesy pasta, spreading it out in an even layer.
- Bake for 15-20 minutes or until the cheese and topping are bubbling and lightly golden. For an extra-crispy crust, broil on high for 2-3 minutes at the end, keeping a close eye to avoid burning.
- Garnish with parsley. Serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Love the cheesy goodness! The breadcrumbs on top add a nice crunch, too.
Elizabeth
I loved this baked macaroni and cheese! The garlic flavor was just right. I want to try it with some crab or shrimp next time.
Annabelle
This is a simple, but really good adaptation of macaroni and cheese. I liked it a lot.
Bella
I loved this! I even liked it when we made it without the breadcrumb topping.
Selena
If you love garlic, this mac and cheese is a must-try. The flavor is incredible!
