Garlic Parmesan Mac And Cheese
User Reviews
5
Garlic Parmesan Mac And Cheese
Description
This Garlic Parmesan Mac And Cheese recipe starts by boiling pasta just to al dente, then rinsing it to stop cooking. The sauce begins by sautéing crushed garlic in butter, adding flour to make a roux, and slowly whisking in milk to create a smooth béchamel base. Cornstarch and an extra splash of milk thicken the sauce further. Chicken bouillon powder seasons the sauce to enhance savory notes without adding salt directly. Grated cheddar, Parmesan, and sliced mozzarella cheeses melt into the sauce for a creamy, layered flavor. Separately, breadcrumbs are toasted in butter until golden to form a crunchy topping. The assembled dish is topped and broiled briefly to brown, giving a crisp texture that complements the creamy pasta beneath.
This mac and cheese pairs well with side dishes like cornbread or barbecue ribs for a comforting meal.
Ingredients
- 1 pound pasta elbow, macaroni, cellentani, or any other pasta, dry weight
CRISPY TOPPING:
- 1 ½ tablespoons butter
- ⅔ cup panko breadcrumbs
SAUCE:
- ¼ cup butter
- 4 cloves garlic crushed
- ¼ cup flour all purpose or plain
- 4 ½ cups milk divided, I used skim, but 2% or full fat are fine to use
- 1 tablespoon cornstarch or corn flour
- 1 pinch salt to season
- 1 pinch black pepper to season
- 1 tablespoon chicken bouillon powder or a vegetable stock powder
- ¾ cup cheddar cheese low fat, grated
- 1 cup Parmesan Cheese grated, divided
- 6 ounces mozzarella cheese sliced, low fat
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 ¼ 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 ¼ 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 ½ 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, ¾ 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.
Notes
- For serving, this mac and cheese complements cornbread and oven-baked barbecue ribs well.
- Use low-fat cheeses or different types to adjust richness as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10serves (just over 1 cup per serve)
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 784mg | 33% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 531mg | 53% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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