Creamy Garlic Parmesan Mac And Cheese Recipe

I can’t get over how this Creamy Garlic Parmesan Mac and Cheese turns a simple dinner into the cheesiest, most irresistible bowl on the table. With two cheeses and a silky garlic Parmesan sauce, it’s the kind of recipe that disappears fast.

I’m obsessed with this Creamy Garlic Parmesan Mac and Cheese because it hits that rich, saucy, fork-twirling spot without being boring. I love how the garlic cuts through the creamy sauce, then Parmesan comes in salty, sharp, and totally addictive.

And yes, I go back for the crispy edges first. This is the kind of mac I crave when basic mac just isn’t doing enough.

But it still feels simple, familiar, and very dinner-friendly. Big flavor.

Silky noodles. A little attitude.

I adore it because every bite tastes bold, cheesy, and ridiculously satisfying, without trying too hard at all, ever.

Ingredients

• Elbow macaroni grabs the sauce perfectly, so every bite feels extra cozy.
• Butter and flour team up for that thick, creamy base you’re craving.
• Whole milk keeps the sauce smooth without making it feel too heavy.
• Heavy cream makes it richer, because mac and cheese should feel a little indulgent.
• Cream cheese adds tang and makes the sauce ridiculously silky.
• Sharp cheddar brings the classic cheesy punch everyone expects.
• Parmesan adds salty, nutty flavor that makes it taste more grown-up.
• Garlic gives it that warm, savory kick you’ll notice right away.
• Dijon mustard adds a tiny zing, but it won’t taste mustardy.
• Salt, pepper, and nutmeg keep the cheese from tasting flat.
• Panko breadcrumbs bring the crunch, which is honestly the best part.
• Plus, parsley adds freshness and makes the whole pan look prettier.

Ingredient Quantities

• 12 ounces elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 4 ounces cream cheese, softened
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of ground nutmeg
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley for garnish

How to Make this

1. Preheat oven to 375°F. Cook 12 ounces elbow macaroni in salted boiling water until just al dente per package directions; drain and set aside.

2. In a medium saucepan over medium heat melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1 to 2 minutes to form a roux without browning.

3. Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, bring to a gentle simmer, and cook until slightly thickened, about 3 to 5 minutes.

4. Reduce heat to low and whisk in 4 ounces softened cream cheese until smooth. Add 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and a pinch of ground nutmeg, stirring to combine.

5. Stir in 1 1/2 cups shredded sharp cheddar cheese and 1 cup freshly grated Parmesan cheese until fully melted and the sauce is creamy. Fold in 3 cloves minced garlic and heat 1 to 2 minutes more so the garlic softens into the sauce.

6. Taste and adjust seasoning if needed. If the sauce is too thick, thin with a splash of milk; if too thin, cook a minute longer to thicken.

7. Combine the cooked macaroni with the cheese sauce in the pot or a large bowl, mixing thoroughly to coat the pasta.

8. Transfer the mac and cheese to a greased 9×13 inch or similar baking dish. In a small bowl toss 1/2 cup panko breadcrumbs with 2 tablespoons melted unsalted butter until evenly coated, then sprinkle the breadcrumb mixture evenly over the top.

9. Bake in the preheated oven for 15 to 20 minutes until bubbly and the topping is golden brown. Remove from oven, let rest 5 minutes, then sprinkle with 2 tablespoons chopped fresh parsley and serve.

Equipment Needed

1. Oven
2. Large pot for boiling pasta
3. Colander
4. Medium saucepan
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. 9×13 inch baking dish
9. Small bowl for breadcrumb topping

FAQ

Creamy Garlic Parmesan Mac And Cheese Recipe Substitutions and Variations

• Elbow macaroni: cavatappi, small shells, or penne rigate
• Whole milk: 2% milk, half and half diluted with equal water, or unsweetened soy milk for a dairy free option
• Cream cheese: mascarpone, Neufchâtel (lower fat), or full-fat ricotta for a slightly grainier texture
• Panko breadcrumbs: regular breadcrumbs, crushed Ritz or saltine crackers, or finely chopped toasted almonds for crunch

Pro Tips

1) Undercook the pasta by about 1 to 2 minutes so it finishes cooking in the oven with the sauce. That keeps the noodles tender and prevents a mushy casserole.

2) Grate your own cheeses and add them off the highest heat. Pregrated cheese often contains anti-caking agents that can make the sauce grainy. Also, melt the cream cheese into warm, not boiling, milk to keep the sauce ultra silky.

3) Toast the panko briefly in a skillet with the melted butter and a pinch of salt before sprinkling on top. It browns more evenly and stays crisp longer.

4) Taste and adjust at the end. A little extra Dijon, a squeeze of lemon, or a pinch more salt can brighten the dish. If the sauce seems too thick after baking, stir in a splash of milk while it rests.

5) Let it rest 5 to 10 minutes before serving and add the fresh parsley just before plating. The rest time lets the sauce set so each scoop holds together, and the parsley keeps the finish feeling fresh.