Reserve at least 1 cup of starchy pasta water before draining—use it to loosen the Alfredo sauce and create a silky emulsion that prevents the cream from breaking during baking.

Cook garlic in butter over medium-low heat for 2-3 minutes until fragrant but not browned, then add cream gradually while whisking constantly to create an impossibly smooth sauce without lumps or graininess.

Add Parmesan first off heat, then fold in mozzarella—this prevents the Parmesan from becoming stringy and ensures each cheese contributes its unique flavor and texture to the final dish.

Bake at 375°F for only 15-18 minutes until edges bubble; the residual heat will continue cooking it, preventing an overcooked interior while achieving a perfectly golden, crispy top layer.

Season your sauce generously with salt and pepper before combining with pasta—flavors mellow during baking, so what tastes perfectly seasoned in the pan will be underseasoned in the finished dish.