Garlic Parmesan Mac And Cheese
Description
Even people who say that they don't like mac and cheese will love this one. It's a perfect pasta dish for a main or side dish with garlic, 3 different cheeses topped with a crispy breadcrumb topping.
Ingredients
1 lb. elbow macaroni
Crispy Topping:
1½ T. butter, divided
⅔ c. Panko breadcrumbs
Sauce:
¼ c. butter
4 cloves garlic, crushed
¼ c. all-purpose flour
4½ c. milk, divided
1 T. cornstarch
salt and pepper, to taste
1 T. vegetable or chicken bouillon powder
¾ c. low-fat grated Cheddar cheese
1 c. grated Parmesan cheese, divided
6 oz. low-fat Mozzarella cheese, slices
Directions
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Cook pasta in well salted boiling water, according to package instructions, until just al dente, being careful to not overcook; drain; set aside.
Preheat oven grill or broiler to 375 degrees.
Crispy Topping:
Melt 2 T. butter in a large, ovenproof pan or skillet over medium-high heat; add Panko; stir to coat; cook until golden brown. Transfer to a bowl; set aside.
Sauce:
Melt ¼ c. butter in the same skillet; add garlic; sauté until just fragrant, about 1 minute. Whisk in flour; continue cooking while whisking/stirring for at least 2 minutes. Reduce heat to low; gradually whisk in 4 c. milk, about ¼ c. at a time, whisking between each addition to combine. Bring to a boil until beginning to thicken.
In a separate bowl, combine cornstarch and remaining ½ c. milk; whisk until lump free; stir sauce to thicken completely; season with salt and pepper; stir in bouillon powder; remove from heat; add in Cheddar cheese, ¾ c. Parmesan cheese and Mozzarella slices; stir until all cheese has melted.
Toss cooked pasta with the sauce until completely coated. Top with Panko and remaining Parmesan cheese.
Broil for about 10-15 minutes, or until bubbling.
Cool slightly before serving.
10 servings.