Ben's kitchen / Creamy Garlic Mac

Creamy Garlic Mac

Name: Creamy Garlic Mac
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 ounces elbow macaroni; 2 cups chicken broth; 1 cup water; 1 cup heavy cream; 2 tablespoons unsalted butter; 3 cloves garlic, finely minced; 1 1/2 cups Monterrey Jack cheese, shredded; 1/2 cup Parmesan cheese, freshly grated; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon garlic powder; 2 tablespoons fresh parsley, chopped; 2 tablespoons Parmesan cheese, freshly grated, for topping

By Ben · cooked up in Sprig

⏱ 25 min🍽 Serves 4👨‍🍳 easyamerican

Heavy cream and chicken broth cook right into the pasta here, so every noodle is coated in a silky, garlicky sauce from the inside out. Monterrey Jack melts in without any graininess, and the Parmesan adds just enough sharpness to keep things interesting. The whole pot smells like garlic butter the moment the cream hits the pan. This is the kind of thing you make on a Tuesday when dinner needs to feel like it came from somewhere better.

Ingredients

Pasta

8 ounces elbow macaroni
2 cups chicken broth
1 cup water

Cream Sauce

1 cup heavy cream
2 tablespoons unsalted butter
3 cloves garlic, finely minced
1 1/2 cups Monterrey Jack cheese, shredded
1/2 cup Parmesan cheese, freshly grated
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Garnish

2 tablespoons fresh parsley, chopped
2 tablespoons Parmesan cheese, freshly grated, for topping

Instructions

Cook the Pasta

Combine the elbow macaroni, chicken broth, and water in a large deep skillet or saucepan over medium-high heat. Bring to a boil, stirring occasionally to keep the pasta from sticking.
Reduce heat to medium and cook, stirring frequently, for 8 to 10 minutes until the pasta is tender and most of the liquid has been absorbed. A thin layer of starchy liquid at the bottom is fine — that becomes part of your sauce.

Build the Sauce

Reduce heat to medium-low. Add the butter and minced garlic directly to the pan with the cooked pasta. Stir for about 1 minute until the garlic is fragrant and the butter is melted.
Pour in the heavy cream and stir to combine. Let it come to a gentle simmer, about 1 to 2 minutes.
Add the shredded Monterrey Jack and grated Parmesan in two additions, stirring between each addition until fully melted and the sauce is smooth and creamy. Season with salt, black pepper, and garlic powder. Taste and adjust seasoning as needed.
If the sauce is too thick, add a splash of chicken broth or cream to loosen it. If it's too thin, let it simmer for another minute or two — it will thicken as it sits.

Plate and Serve

Remove from heat and let the mac and cheese rest for 2 minutes — the sauce will tighten up to the perfect coating consistency.
Spoon into bowls and top with a little extra grated Parmesan and chopped fresh parsley. Serve immediately.

Chef's tips

Shred your own cheese from a block — pre-shredded bags contain anti-caking agents that can make the sauce grainy and less smooth when melted.
Cook the pasta directly in the chicken broth and water instead of plain water. The starch released as the pasta cooks thickens the liquid naturally, giving the sauce extra body without any flour or roux.
Add the cheese off or just below a full boil — high heat causes proteins in cheese to seize up and go stringy. Low and slow is the move for a silky, lump-free sauce.