EASY GARLIC PARMESAN MACARONI AND CHEESE
Super creamy macaroni and cheese area unit seasoned with garlic and Parmesan cheese. this can be a a lot of mature version of macaroni and cheese, however even as simple to create as a classic.
Garlic and Parmesan cheese area unit 2 of my favorite flavors. They work nice with most food, like Irish potato, grilled vegetables and particularly pasta!
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| EASY GARLIC PARMESAN MACARONI AND CHEESE |
We have been experiencing some cool weather these past weeks, that isn't uncommon for the tip of August. I even have found myself within the mood to bake and eat a heat meal once more. And what is a lot of heat and diverting than macaroni and cheese?
Macaroni and cheese area unit ready on the stove. when the alimentary paste is broiled, coated with a thick Parmesan white sauce and garlic cream.
INGREDIENTS:
- 8 oz cellentani or pasta of your choice
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup + 2 tbsp low fat milk
- 3 large garlic cloves
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- finely chopped parsley optional
- ground black pepper optional
INSTRUCTIONS:
- Boil pasta until al dente. Drain and set aside.
- In a small saucepan, add milk and garlic cloves. Simmer for a few minutes until garlic softens and flavor infuses into the milk. Set aside.
- In a medium saucepan, add butter. Bring saucepan to low heat until butter is melted. Add in flour and whisk until smooth roux forms. Remove and discard garlic cloves from milk and then add milk into roux. Also add in heavy cream, parmesan cheese, mozzarella cheese, garlic powder and mustard. Bring saucepan to medium heat. Whisk and stir until cheese is completely melted and sauce is thick and smooth.
- Add cooked pasta to cheese sauce, stirring until pasta is evenly coated. Garnish with parsley and fresh ground pepper if desired before serving.
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