Garlic Parmesan Mac and Cheese
Ingredients:
8 oz elbow macaroni (or pasta of choice)
2 tablespoons butter
2 tablespoons all-purpose flour
3 cloves garlic, minced
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup grated Parmesan cheese
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper to taste
¼ cup breadcrumbs (optional for topping)
1 tablespoon fresh parsley, chopped (for garnish)
Directions:
Cook the Pasta:
In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Make the Garlic Roux:
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook, whisking constantly, for about 1-2 minutes until the mixture turns golden.
Create the Creamy Sauce:
Gradually whisk in the milk and heavy cream. Keep stirring to ensure no lumps form. Let the sauce simmer for 3-4 minutes until it begins to thicken.
Add the Cheeses:
Reduce the heat to low and slowly add the shredded cheddar and Parmesan cheese, stirring until fully melted and smooth. Add the garlic powder, onion powder, salt, and pepper, adjusting the seasoning to taste.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce, stirring to coat the noodles evenly with the creamy mixture.
Optional Breadcrumb Topping:
If desired, transfer the mac and cheese to a baking dish. Sprinkle the top with breadcrumbs and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the breadcrumbs are golden brown and crispy.
Serve:
Garnish the mac and cheese with freshly chopped parsley and extra Parmesan cheese. Serve hot and enjoy the creamy, garlicky goodness!
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4