Creamy Garlic Parmesan Mac and Cheese
Creamy Garlic Parmesan Mac and Cheese is delicious twist of the classic version. Made with two types of cheese, this easy dish is creamy, comforting, and perfect for dinner!
You’ll go crazy for this Pumpkin Mac and Cheese and the Meatball Mac and Cheese is just as irresistible!
If you’ve been hanging around here long enough, you might remember the stovetop mac and cheese, one of the earliest recipes on the blog and still the most popular. You love it, and it has tons of five-star reviews for a reason.
Over time, a few other favorites have popped up, like the Instant Pot mac and cheese and the queso mac and cheese both strong contenders. But let’s be honest: you just can’t beat creamy, homemade mac and cheese.
Which brings us to this parmesan mac and cheese. It’s loaded with garlic, two kinds of cheese, and all the creamy deliciousness you expect. It’s a breeze to whip up.
If you’re a garlic lover like I am, this dish was made for you. Throw in some chicken or shrimp and turn it into a main, or do what I do: eat it straight from the pot. It’s just that good.
Why I Love This Recipe
- It uses pantry staples, so I can make it without a special grocery run.
- It’s versatile enough to dress up or down I can serve as a side or make it the star.
- It reheats surprisingly well, making leftovers just as crave-worthy.
- The combo of mozzarella and parmesan gives it the perfect stretchy-gooey meets salty-savory balance.
Ingredients in Creamy Garlic Parmesan Mac and Cheese:
If mac and cheese had a glow-up, this would be it. With just a few pantry staples and a whole lot of cheesy, garlicky flavor, it’s perfect for those nights when you want something rich, cozy, and satisfying.
Here’s what you’ll need:
- Elbow macaroni
- Unsalted butter
- Garlic cloves
- All-purpose flour
- Garlic powder
- Salt and pepper
- Mustard powder
- Milk
- Heavy cream
- Garlic powder
- Parmesan cheese
- Mozzarella cheese
How to Make Garlic Parmesan Macaroni and Cheese:
Making this recipe is quick, easy, and totally worth it. With a handful of ingredients and a few easy steps, you’ll have a creamy, garlicky pasta side dish ready in no time.
Here’s how to make it:
- In a medium pot, cook noodles until al dente. Drain and set aside.
- In another medium pot, melt butter over medium heat. Stir in garlic cloves and sauté for 1-2 minutes. Whisk in flour, garlic powder, salt, pepper, and mustard powder.
- Slowly add milk and heavy cream, whisking to combine. Heat mixture over medium until it bubbles.
- Reduce heat to low, add in cheeses, and stir until melted. Remove from heat, add cooked noodles to cheese mixture and stir to combine. If mixture is too thick, add 1-2 tablespoons of milk. Let macaroni and cheese sit for 5 minutes to thicken, if needed. Serve immediately.
Variation Tips
- Add Veggies: Stir in sautéed spinach, roasted broccoli, or peas for a little green and extra nutrition.
- Swap the Cheese: Try using Gruyère, Fontina, or sharp white cheddar for a different flavor profile.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to kick up the heat.
- Breadcrumb Topping: Transfer to a baking dish, sprinkle with seasoned breadcrumbs and a drizzle of butter, then broil for a crispy top.
Storing Tips
Don’t worry, this mac and cheese is just as delicious the next day. Store any extras in an airtight container in the fridge for up to four days. When reheating, add a little milk or cream and warm it slowly. Stir now and then to bring that silky texture back to life. Gentle heat is key here. High heat can make the cheese split.
Can I Make Mozzarella Mac and Cheese Ahead of Time?
Absolutely! Prepare the recipe as directed and then spoon into a casserole dish. Cover and keep in the refrigerator for up to two days. When ready to serve, heat mac and cheese in the oven until warmed through.
Can I Freeze Macaroni and Cheese?
You sure can! Let pasta cool to room temperature and then place in a freezer-safe container in the freezer for up to three months. When ready to serve, let thaw completely in the refrigerator and then reheat in the oven. Adding more milk may help retain that creamy texture.
Tips for Making the Best Stove Top Macaroni and Cheese:
- Make sure you cook the noodles until just al dente. You still want to retain the texture of the noodles, not end up with mushy ones.
- Don’t skimp on the garlic! By using garlic cloves and garlic powder, it gives this dish a lot of flavor.
- For richer mac and cheese, use heavy cream in place of milk.
- After cheeses are added to milk mixture, be sure to remove from heat. If the cheese heats for too long, it will become gloppy and clumpy.
- If you’re looking to add even more flavor, gouda, fontina, or even gorgonzola would be a delicious addition.
Looking for More Pasta Recipes? I’ve Got You Covered!
- Creamy Ground Beef Pasta
- Chili with Pasta
- Instant Pot Pesto Chicken with Pasta
- Garlic Parmesan Gnocchi with Mushrooms
- Cheesy Meatball Casserole
- Basil Pesto Pasta with Broccoli and Mushrooms
- Garlic Chicken Piccata
- Roasted Garlic Cauliflower
Creamy Garlic Parmesan Mac and Cheese
Ingredients
- 8 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced, or 2 teaspoons minced garlic
- 3 tablespoons all-purpose flour
- 1½ teaspoon garlic powder
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon mustard powder
- 1 cup heavy whipping cream
- ¾ cups milk, any kind, I used 2 %
- 1 cup shredded Parmesan cheese
- ½ cup shredded Mozzarella cheese
Instructions
- In a medium pot, cook noodles until al dente. Drain and set aside.
- In another medium pot, melt butter over medium heat. Stir in garlic cloves and sauté for 1-2 minutes. Whisk in flour, garlic powder, salt, pepper, and mustard powder.
- Slowly add milk and heavy cream, whisking to combine. Heat mixture over medium heat until it bubbles.
- Reduce heat to low, add in cheeses, and stir until melted. Remove from heat, add cooked noodles to cheese mixture and stir to combine. If mixture is too thick, add 1-2 tablespoons of milk. Serve immediately.
