Creamy Garlic Parmesan Mac And Cheese Recipe

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Creamy Garlic Parmesan Mac And Cheese Recipe – Mac And Cheese made better than regular with a garlic parmesan cream sauce, topped with crispy fried parmesan! All in one pan!

 

Creamy Garlic Parmesan Mac And Cheese Recipe

Arleena Young
Creamy Garlic Parmesan Mac And Cheese Recipe - Mac And Cheese made better than regular with a garlic parmesan cream sauce, topped with crispy fried parmesan! All in one pan!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 Servings

Ingredients
  

  • 1 pound 500 grams dry weight pasta, (elbow, macaroni, cellentani, or any other pasta)

CRISPY TOPPING:

  • 1 1/2 tablespoons butter
  • 2/3 cup Panko breadcrumbs

SAUCE:

  • 1/4 cup butter
  • 4 cloves garlic crushed
  • 1/4 cup flour all purpose or plain
  • 4 1/2 cups milk divided (I used skim, but 2% or full fat are fine to use)
  • 1 tablespoon cornstarch or corn flour
  • salt and pepper to season
  • 1 tablespoon chicken bouillon powder or a vegetable stock powder
  • 3/4 cup low fat grated cheddar cheese
  • 1 cup grated parmesan cheese divided
  • 6 ounces low fat mozzarella cheese sliced

Instructions
 

  • Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
  • Preheat oven grill or broiler to 190°C | 375°F.

FOR CRISPY TOPPING:

  • Melt 2 tablespoons butter in a large, oven proof pan or skillet over medium-high heat. Add in the
  • Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.

FOR THE SAUCE:

  • Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
  • In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
  • Remove from heat and add in the cheddar, 3/4 cup of parmesan cheese, and the mozzarella slices.
  • Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
  • Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
  • Allow to cool down slightly before serving.

 

 

Recipe by: cafedelites.com

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