Step-by-Step Instructions
1. The Par-Boil
Preheat your oven to 400°F (200°C). Boil your pasta in heavily salted water, but pull it out 2 minutes before the package’s al dente instructions. The noodles will finish cooking in the oven, and this prevents them from becoming mushy. Save about half a cup of the pasta water.
2. Infuse the Sauce
In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for just about 60 seconds until fragrant—do not let it brown. Stir in the heavy cream and a handful of the Parmesan. Whisk until the cheese has melted into a smooth sauce.
3. The Toss
Add your undercooked noodles to the sauce. If it looks too thick, add a splash of your reserved pasta water. Toss thoroughly so every strand is coated in that garlic-cream velvet. Season with salt, pepper, and a pinch of red pepper flakes.
4. Assemble and Bake
Transfer the mixture into a greased 9×13 baking dish. In a small bowl, mix the remaining Parmesan with the Panko breadcrumbs and a tablespoon of melted butter. Sprinkle this mixture evenly over the top.
5. The Golden Finish
Bake for 15–20 minutes. You’re looking for the edges to bubble and the breadcrumb topping to turn a deep, toasted gold.
Pro-Tips for the Perfect Batch
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Fresh is Best: Pre-shredded cheese is often coated in potato starch to prevent clumping, which can make your sauce feel grainy. Grating your own Parmesan ensures a silky melt.
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Add a Zest: A teaspoon of fresh lemon zest stirred into the breadcrumbs before baking adds a citrusy lift that cuts through the richness of the butter and cream.
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Protein Pairing: This dish serves as an incredible base for roasted chicken, sautéed shrimp, or even a side of crispy roasted broccoli to round out the meal.
Serve these noodles immediately while the cheese is still bubbly and the garlic aroma fills the kitchen. It’s a simple recipe, but the result is nothing short of gourmet.
