Ingredients
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3 cups short pasta (elbows, shells, etc.)
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1 1/2 cups heavy cream
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1 1/2 cups whole milk
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6 garlic cloves, grated with a microplane
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 cups grated sharp cheddar cheese
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2 cups grated Gruyère
For the topping
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3 tablespoons olive oil
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3/4 cup panko
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2 garlic cloves, grated with a microplane
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1/4 teaspoon salt
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1/4 teaspoon garlic powder
Directions
Add the pasta, milk, and heavy cream to a large pot. Stir in the garlic, salt, and pepper. If your pasta isn't fully covered with liquid, add a splash more of milk.
- Cover the pot and place over medium heat until it simmers. Stir occasionally. Once the pasta is fully cooked, remove the pot from heat and stir in the cheese until melted.
- Make the topping by heating the olive oil and garlic in a skillet over medium heat. Add the panko and stir occasionally, until it's golden brown.
- Top the mac and cheese with the garlicky panko and serve immediately.
Recipe Note
What You'll Need
Large pot with lid
Skillet
Microplane
Box Grater
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