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! | https://cafedelites.com
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5 from 31 votes

Garlic Parmesan Mac And Cheese

Mac And Cheese made better than regular with a garlic parmesan cream sauce, topped with crispy fried parmesan! All in one pan!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: Mac and Cheese
Servings: 10 serves (just over 1 cup per serve)
Calories: 425kcal
Author: Karina

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.

Notes

ORIGINALLY PUBLISHED SEPTEMBER 1, 2017

Nutrition

Calories: 425kcal | Carbohydrates: 46g | Protein: 20g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 564mg | Potassium: 291mg | Fiber: 1g | Sugar: 7g | Vitamin A: 11.2% | Vitamin C: 0.5% | Calcium: 42.4% | Iron: 6.4%