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!
Creamy Garlic Parmesan Mac and Cheese
If you’ve been hanging around here long enough, you might remember this stove top mac and cheese.
It was one of the earliest recipes around here, and it is the most popular. You love it, and it has tons of five-star reviews.
And this Instant Pot Mac and Cheese is a runner up, too. You just can’t beat creamy, homemade mac and cheese.
Which is why this parmesan mac and cheese is so good. Lots of garlic, two types of cheese, and creamy deliciousness. Plus, it’s a breeze to whip up, too.
If you’re a garlic lover like I am, then this dish was made for you. Throw is some chicken or shrimp and turn it into a main dish. Or, if you’re like me, eat it straight from the pot. It’s just that good.
Ingredients in Creamy Garlic Parmesan Mac and Cheese:
- 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:
- 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.
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.
How Long Will This Last?
This dish will last in an airtight container in the refrigerator for up to four days.
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
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.
