This Garlic Parmesan Mac And Cheese is even better than the original!
A thick and creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories and time! Garlic Parmesan Mac And Cheese… could Mac and Cheese EVER get any BETTER than this? I don’t think so…
*ORIGINALLY PUBLISHED SEPTEMBER 1, 2017*
Okay friends. It’s now time to switch up your favourite mac and cheese recipe and make way for this glorious dish full of flavoured comfort food. I can guarantee THIS will become your new favourite recipe. I no lie. In fact, I can guarantee your mac and cheese experience will forever be changed and will never be the same after you try this recipe.
Not only is this made with the usual cheddar cheese found in most recipes; it has a GOOD kick of stringy mozzarella AND loaded with parmesan because — well — parmesan. Do you SEE that cheese pull?!?
Usually with a recipe — any recipe — you can decide in a split second which element you like better. Well, people, let me tell you right now I’m so undecided and have absolutely no idea where to start. The thick and creamy sauce? The perfect, butter fried topping with extra crispy parmesan? Or the kick of garlic? Gah! No, I can’t even!
How To Make Creamy Garlic Parmesan Mac And Cheese
It’s so easy I can break it down in five easy steps:
- Boil and drain pasta
- Fry the breadcrumbs/parmesan mixture
- Make white Sauce
- Add cheese
- Top with breadcrumb mixture
- The End
I do solemnly swear though, that I kept you all in mind while trying out this recipe more than 20 times before posting it. I wanted low cal for you, BUT I didn’t want to skimp on the important mac and cheese flavours of butter….. and butter. You know what I mean? So instead, I cut the butter and flour quantity in half in the white sauce, and used a cornstarch / milk combo to do the rest of the thickening for me. All without sacrificing flavours. You’re so welcome.
In fact, I had a checklist.
- Creamy sauce
- Abundance of pasta
- Crispy topping
- Lots of cheese
- Loaded with cheese
My Macaroni And Cheese hating husband LOVED this! Don’t even get me started on what I just said, BUT, it took a lot of convincing on my part to get him to try it.
And there you have it. A bowl of comfort.
WATCH HOW WE MAKE Creamy Garlic Parmesan Mac And Cheese RIGHT HERE!
Creamy Garlic Parmesan Mac And Cheese
Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories!
- 500 g | 1 pound dry weight pasta ((elbow, macaroni, cellentani, or any other pasta))
- 1 1/2 tablespoons butter
- 2/3 cup Panko breadcrumbs
- 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 ((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
- 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.
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