Creamy Garlic Parmesan Mac and Cheese
Try this Creamy Garlic Parmesan Mac and Cheese recipe, or contribute your own.
Try this Creamy Garlic Parmesan Mac and Cheese recipe, or contribute your own.
- 1/4 cup butter
- 4 cloves garlic crushed
- salt and pepper to season
- 500 g | 1 lb dry weight pasta (elbow macaroni, cellentani, or any other pasta)
- 1 1/2 tablespoons butter
- 2/3 cup panko breadcrumbs
- 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)
- 1 tablespoon chicken bouillon powder (or veg stock powder)
- 3/4 cup low fat grated cheddar cheese
- 1 cup grated parmesan cheese divided
- 6 ounces low fat mozzarella cheese
- Carbohydrate 11.3034109491856 g
- Cholesterol 32.2122689768487 mg
- Fat 11.2919078091067 g
- Fiber 0.756933346430461 g
- Protein 8.30228314745549 g
- Saturated Fat 6.80251238175255 g
- Serving Size 1 1 Serving (46g)
- Sodium 505.070662271053 mg
- Sugar 10.5464776027551 g
- Trans Fat 0.765819480280992 g
- Calories 180 calories
Step-by-step
- 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.
- 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.
- 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 col down slightly before serving.
Garlic carries the primary flavor weight in this dish, moving past a background note into the central profile when sautéed gently for precisely one minute. Crushing cloves rather than mincing them releases intracellular alliinase gradually, preventing the bitter acridity that occurs when fine garlic bits burn in hot butter over medium-high heat. Whisking flour into that same butter base for a full two minutes cooks out the raw starch taste, establishing the structural integrity required to thicken four and a half cups of milk without separating.
Overcooking pasta remains the single fastest way to ruin a baked casserole, since starch continues absorbing liquid during the final broiler phase. Boiling elbow macaroni or cellentani strictly until just al dente ensures the tubular shapes hold their structure rather than turning mushy once coated in the heavy cheese sauce. Rinsing the drained pasta thoroughly in cold water stops residual thermal cooking immediately, creating a stable baseline before it meets the roux.
Scorching dairy happens easily when cold liquids hit a hot pan, which is why gradually incorporating milk a quarter-cup at a time preserves a smooth emulsion. Combining cornstarch with the final half-cup of milk in a separate jug creates a foolproof insurance policy against lumps, acting as a secondary stabilizer alongside the roux. Removing the pan from direct heat entirely before adding the cheddar, parmesan, and mozzarella prevents the proteins from tightening into a grainy, separated oil slick.
Pairing this heavy, cheese-laden bake with a sharp, vinegar-dressed green salad cuts through the rich dairy fats efficiently. Leaving the casserole to rest for ten minutes after it emerges from the 190°C (375°F) broiler allows the internal starches to set, ensuring clean portions rather than a soupy collapse on the plate.
