Description
A rich, creamy, and savory garlic parmesan mac and cheese that bridges simple ingredients with complex flavor. This recipe features a roux-based sauce, fresh garlic, and a blend of cheeses for a comforting, crowd-pleasing dish ready in under 45 minutes.
Ingredients
Scale
- 1 pound (450g) Elbow Macaroni
- 1/2 cup (113g) Unsalted Butter
- 1/2 cup (60g) All-Purpose Flour
- 3 cups (720ml) Milk (Whole milk recommended)
- 4–5 cloves Garlic, minced
- 2 cups (200g) Sharp Cheddar Cheese, shredded
- 1 cup (100g) Parmesan Cheese, freshly grated
- 1 cup (100g) Mozzarella Cheese, shredded
- 1 teaspoon Dijon Mustard
- Salt and Black Pepper, to taste
- 1/2 teaspoon Paprika
- Fresh Parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (one minute before package directions). Reserve 1 cup of pasta water, drain pasta, and set aside.
- In a Dutch oven or large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Sprinkle flour over the butter and garlic. Whisk constantly for 1-2 minutes until the mixture resembles wet sand to cook out the raw flour taste.
- Slowly pour in the milk, whisking constantly to prevent lumps. Continue whisking until the sauce thickens.
- Stir in Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed.
- Reduce heat to low. Gradually add shredded cheddar and mozzarella, stirring until melted and smooth. Add grated parmesan last and stir until combined.
- Add the drained pasta to the cheese sauce. Stir gently to coat. If the sauce is too thick, add reserved pasta water a little at a time.
- Transfer mixture to a greased 8×8 or 9×9 inch baking dish. Sprinkle with paprika and extra parmesan if desired. Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley.
Notes
Do not use pre-shredded cheese as anti-caking agents can make the sauce grainy. Always shred cheese from a block. Cook pasta al dente to prevent mushiness after baking. Add cheese off the heat or on low heat to prevent separation. If the sauce breaks, whisk in a splash of warm milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 45
- Fiber: 2
- Protein: 20
Keywords: mac and cheese, garlic parmesan, comfort food, creamy pasta, baked mac and cheese, easy dinner, family friendly