Mom's Best Recipes
Recipe

Creamy Garlic Penne Macaroni

A creamy, garlic-forward penne with a Parmesan sauce that clings and a crunchy breadcrumb finish.

Author By Matt Campbell
4.8
A shallow bowl of creamy garlic Parmesan penne with golden toasted breadcrumbs on top, set on a warm kitchen table with a linen napkin and fork
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Penne macaroni is one of my favorite weeknight cheats because it looks like you tried harder than you did. Those little tubes catch sauce like they are getting paid for it, which means you can make a simple stovetop cream sauce and still get that cozy, restaurant-y bite.

This version is bright-garlicky, super creamy (but not heavy-heavy), and finished with crispy breadcrumbs for contrast. If you have 30 minutes and a pot, you have this.

Penne pasta, butter, garlic, milk, Parmesan, lemon, parsley, and breadcrumbs arranged on a clean kitchen counter

Why It Works

  • Penne that actually holds onto sauce: the ridges and tubes cling to the creamy garlic Parmesan like a champ.
  • Glossy, stable sauce: a quick butter and flour base helps keep the cheese sauce smooth (plus low heat does the rest).
  • Crisp edges on demand: toasted breadcrumbs add that crunchy top layer you usually only get from baked mac.
  • Flavor with no drama: garlic, lemon, and a pinch of nutmeg make it taste layered without adding a million ingredients.
Golden breadcrumbs toasting in melted butter in a skillet on a stovetop, with a wooden spoon stirring

Pairs Well With

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Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat (best method): Warm in a skillet over medium-low with a splash of milk or water, stirring often until creamy again. The sauce tightens in the fridge, so the extra liquid is not optional if you want it silky.

Microwave: Add a splash of milk, cover loosely, and heat in 30-second bursts, stirring between rounds.

Breadcrumb topping tip: Store extra toasted breadcrumbs in an airtight container. They are best at room temperature for 1 to 2 days, or in the fridge for up to 1 week. Sprinkle on after reheating so they stay crunchy.

Freeze: You can, but the sauce can separate a little. If you do freeze it, thaw overnight in the fridge and reheat gently with milk while stirring.

Common Questions

Is penne considered macaroni?

In a lot of U.S. kitchens, “macaroni” is used as a casual catchall for short pasta, so penne often gets grouped in. Technically, though, “macaroni” can mean a specific shape (like elbows). Either way, penne is a great pick here because it traps sauce inside the tubes.

How do I keep the cheese sauce from getting grainy?

Two rules: keep the heat low when you add cheese, and use freshly grated Parmesan if you can. Pre-shredded cheeses often have anti-caking agents that can make sauces less smooth. Also, add the lemon juice off the heat so the acid does not shock the sauce.

Can I make this without flour?

You can skip the roux and thicken with pasta water and cheese, but the sauce will be looser and a bit more temperamental. If you are avoiding flour, try using 2 to 3 ounces cream cheese to help stabilize the sauce instead.

What protein goes well with this?

Rotisserie chicken, crispy bacon, sautéed shrimp, or a quick lemony pan-seared chicken cutlet all play nice here. Keep seasoning simple since the pasta is already garlicky and cheesy.

Can I add veggies?

Absolutely. Stir in baby spinach at the end, or sauté mushrooms and broccoli on the side and fold them in. If you add watery veggies, keep a little extra Parmesan on standby to help tighten the sauce.

I started making versions of this when I wanted mac-and-cheese comfort but did not want the full baked project. Penne was what I had, garlic was what I always have, and the breadcrumb thing happened because I missed that crispy top you fight your siblings for. Now it is the dinner I make when I need something cozy, but I also want it to taste like I paid attention.