Garlic Parmesan Mac Cheese (Print Version)
Creamy macaroni with garlic and Parmesan, finished with a golden topping for ultimate comfort.
# Ingredients:
→ Pasta
01 -
340 g elbow macaroni
→ Cheese Sauce
02 -
3 tablespoons unsalted butter
03 -
4 garlic cloves, minced
04 -
3 tablespoons all-purpose flour
05 -
480 ml whole milk
06 -
240 ml heavy cream
07 -
150 g freshly grated Parmesan cheese
08 -
100 g shredded mozzarella cheese
09 -
0.5 teaspoon salt
10 -
0.5 teaspoon freshly ground black pepper
11 -
0.25 teaspoon ground nutmeg (optional)
→ Topping (optional)
12 -
50 g grated Parmesan cheese
13 -
40 g panko breadcrumbs
14 -
1 tablespoon unsalted butter, melted
15 -
1 tablespoon chopped fresh parsley
# Steps to Follow:
01 -
Preheat oven to 190°C. Grease a 2-litre baking dish if you intend to bake the mac and cheese.
02 -
Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain thoroughly and set aside.
03 -
In a large saucepan set over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until aromatic.
04 -
Sprinkle in the flour and whisk continuously for 1 to 2 minutes to form a roux.
05 -
Gradually pour in the milk and heavy cream while whisking. Continue cooking and stirring until the sauce thickens, about 4 to 5 minutes.
06 -
Remove saucepan from heat. Stir in the grated Parmesan and mozzarella cheeses until melted and smooth. Season with salt, pepper, and nutmeg.
07 -
Add the drained macaroni to the sauce, mixing thoroughly to coat all pasta.
08 -
If baking, transfer the pasta and cheese mixture to the prepared baking dish. In a separate bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Sprinkle this mixture evenly over the pasta.
09 -
Bake in the preheated oven for 15 to 18 minutes, or until the topping is golden and the cheese is bubbling.
10 -
Remove from the oven and sprinkle with chopped fresh parsley. Serve warm.
# Additional Notes:
01 -
For added depth, introduce a pinch of crushed red pepper flakes or a splash of white wine when preparing the sauce.
02 -
A portion of the Parmesan can be replaced with Gruyère or sharp cheddar for a more complex flavour profile.
03 -
For a creamier result, the dish can be served directly from the stove without baking.