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This Garlic Parmesan Mac and Cheese is the side dish that doesn’t just sit quietly on the table it literally steals the show. Whether it’s a holiday feast, Sunday dinner, or just a weeknight meal that needs a little extra love, this mac and cheese delivers big on creamy, garlicky, cheesy flavor.
I don’t play when it comes to side dishes. A good one elevates the entire meal, and this mac and cheese does just that. This isn’t just a side, it’s a supporting star. Pair it with Roasted Cornish Hens and Steakhouse Creamed Spinach for a real treat!
Ingredients for Parmesan Mac and Cheese
- Cavatappi or macaroni pasta: Perfect for holding onto all that creamy cheese sauce
- Butter: Creates the rich base of the sauce.
- Flour: Thickens the sauce for that luscious texture.
- Garlic: Adds bold, savory flavor.
- Half and half: Makes the sauce ultra creamy.
- Parmesan cheese: Brings sharp, nutty notes to the dish.
- Gruyere cheese: Melts beautifully and adds a mild, buttery flavor.
- Mozzarella cheese: Makes the sauce extra creamy and gooey.
- Pepper, smoked paprika, and salt: Enhance the dish with a perfect balance of spice and seasoning.
- Panko breadcrumbs: Add a crispy, golden crunch.
- Butter: Ensures the breadcrumbs toast perfectly.
- Italian seasoning: Infuses a herby flavor into the topping.
How to make garlic parmesan mac and cheese
Cook pasta and toast breadcrumbs.
Start toasting butter and flour together to make the base for our roux. Make a creamy cheese sauce with butter, garlic, and three cheeses.
Stir in the pasta, transfer to a baking dish, and sprinkle with cheesy breadcrumbs.
Bake until bubbly and golden.
If you love mac and cheese with a twist, check out my Baked Lobster Mac and Cheese.
Commonly Asked Questions
Yes! Assemble the mac and cheese without baking, cover it, and refrigerate. Bake as directed when ready to serve, adding a few extra minutes if needed.
Swiss cheese or extra Parmesan makes a great substitute.
Absolutely! Just use your favorite gluten-free pasta and a gluten-free flour for the roux.
Garlic Parmesan Mac and Cheese
Ingredients
- 1 ½ cups cavatappi , or macaroni pasta
- 2 tbsp butter
- 1 tbsp flour
- 3 cloves garlic , minced
- 1 1/4 c half and half, room temp
- 1 c parmesan cheese, shredded
- ½ c gruyere cheese, shredded
- 1 c mozzarella cheese, shredded
- ¼ tsp pepper
- ¼ tsp smoked paprika
- Pinch of salt
Breadcrumb topping:
- ½ c panko bread crumbs
- 1 tbsp butter
- ¼ tsp Italian seasoning
Instructions
- Preheat the oven to 350 degrees.
- Cook the cavatappi to al dente in boiling water.
- In the meantime heat a pan over medium heat. Add all the ingredients for the breadcrumb topping. Cook until golden brown and set aside.
- In the same pan over medium heat melt the remaining butter in it. Add in the garlic and cook for 30 seconds. Reduce the heat to medium low and add the flour gradually and stir constantly until it’s not clumpy and dissolved.
- Add the half and half in batches, whisking constantly until smooth. Bring the heat back up to medium and start gradually whisking in the half of the cheese. Save the other half of the cheese on the side. Once all the cheese is incorporated add in the spices.
- By now the macaroni should be finished. Drain and add to the cheese sauce, stirring until incorporated.
- Transfer the macaroni to a 1- 1.1 quart sized greased baking dish. Sprinkle half the remaining cheese and stir.
- Mix the breadcrumbs with the remaining cheese and sprinkle all over the top of the pasta.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown.
- Let cool for about 10 minutes, eat and enjoy!
Video
@theres.food.at.home Ep. 6 | Garlic Parmesan Mac & Cheese | Recipe below Serves about 3 – two with leftovers Ingredients: * 1 ½ cups cavatappi or macaroni pasta * 2 tbsp butter * 2 tbsp flour * 2-3 cloves of of garlic minced * 1 ½ c room temp half and half * 1 c shredded parmesan cheese * ½ c shredded gruyere cheese * ½ c shredded mozzarella cheese * ¼ tsp pepper * ¼ tsp smoked paprika * Pinch of salt Breadcrumb topping: * ½ c panko bread crumbs * 1 tbsp butter * ¼ tsp Italian seasoning How to: * Preheat the oven to 350 degrees. * Cook the cavatappi to al dente in boiling water. * In the meantime heat a pan over medium heat. Add all the ingredients for the breadcrumb topping. Cook until golden brown and set aside. * In the same pan over medium heat melt the remaining butter in it. Add in the garlic and cook for 30 seconds. Reduce the heat to medium low and add the flour gradually and stir constantly until it’s not clumpy and dissolved. * Add the half and half in batches, whisking constantly until smooth. Bring the heat back up to medium and start gradually whisking in the half of the cheeses. Save the other half of the cheese on the side. Once all the cheese is incorporated add in the spices. * By now the macaroni should be finished. Drain and add to the cheese sauce, stirring until incorporated. * Transfer the macaroni to a 1- 1.1 quart sized greased baking dish. Sprinkle with half the remaining cheese and stir. * Mix the breadcrumbs with the remaining cheese and sprinkle all over the top of the pasta. * Bake in the preheated oven for 20-25 minutes or until the top is golden brown. * Let cool a little, eat and enjoy! #macandcheese #foodtok ♬ original sound – August
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So so so good! A slightly different spin on Mac & cheese perfect for the holidays.
Thank you!
I really wanna be skinny but you keep giving me these amazing recipes to try 🥲 lol this came out amazing and the recipe was easy to follow
hahaha it’s too good to resist!