Garlic Parmesan Mac and Cheese

Ingredients

• 1 lb cavatappi or elbow macaroni
• 4 tbsp unsalted butter
• 8 garlic cloves, minced (or 1 whole roasted garlic head, mashed)
• 3 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp freshly grated nutmeg
• 8 oz white cheddar, freshly shredded
• 1 1/2 cups freshly grated parmesan (about 4 oz), plus more for serving
• 2 tbsp chopped fresh parsley, for serving

Instructions

1. 1

   Cook pasta in salted water to al dente. Reserve 1/2 cup pasta water and drain.

2. 2

   In the same pot, melt the butter over medium-low heat. Add the minced garlic and cook 2 minutes, stirring often, until fragrant but not browned — burnt garlic will make the sauce bitter.

3. 3

   Whisk in the flour and cook 1 minute to form a pale blond roux.

4. 4

   Slowly stream in the warm milk while whisking, then add the heavy cream. Simmer 3–4 minutes until the sauce is glossy and coats a spoon.

5. 5

   Stir in the Dijon, salt, pepper, and nutmeg. Remove from heat.

6. 6

   Add the white cheddar and parmesan gradually, stirring until fully melted and silky.

7. 7

   Fold in the pasta and loosen with reserved pasta water if needed. Top with parsley, extra parmesan, and cracked black pepper.