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Creamy Garlic Parmesan Mac and Cheese is displayed as the featured image for the recipe article.

Ultimate Garlic Parmesan Mac and Cheese

This recipe elevates classic mac and cheese with a rich garlic Parmesan flavor. Freshly grated Parmesan and a properly made roux ensure a smooth, creamy sauce, while a hint of nutmeg adds warmth. Baking is optional for a bubbly, golden-brown crust.
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 6 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 cups freshly grated Parmesan cheese, divided reserve 1 cup for topping
  • 1 cup shredded Gruyere cheese
  • 1/4 cup chopped fresh parsley, for garnish

Equipment

  • Large pot or Dutch oven
  • Saucepan
  • Whisk
  • Measuring cups and spoons
  • Cheese grater
  • Knife
  • Cutting board
  • 9x13 inch baking dish (optional)
  • Oven (optional)

Method
 

  1. Cook the macaroni according to package directions, but slightly undercook it by 1-2 minutes. Drain well and set aside.
  2. In a large, heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat.
  3. Add the minced garlic and sauté for 1-2 minutes, until fragrant but not browned. Be careful not to burn the garlic.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in the milk and heavy cream, ensuring there are no lumps.
  6. Bring to a simmer, stirring constantly, and cook until the sauce thickens slightly, about 5-7 minutes.
  7. Stir in the salt, pepper, and nutmeg (if using).
  8. Reduce the heat to low and gradually add 3 cups of the grated Parmesan cheese and the Gruyere cheese (if using), stirring constantly until the cheese is completely melted and the sauce is smooth.
  9. Add the cooked macaroni to the cheese sauce and stir until well coated.
  10. If desired, transfer the mac and cheese to a greased 9x13 inch baking dish.
  11. Sprinkle the remaining 1 cup of Parmesan cheese over the top.
  12. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
  13. Garnish with chopped fresh parsley and serve immediately.

Notes

For best results, use freshly grated Parmesan cheese. Avoid pre-shredded cheese. Be careful not to burn the garlic when sautéing. The Gruyere cheese is optional but adds a nice depth of flavor. The mac and cheese can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.