Creamy Garlic Parmesan Mac And Cheese

• Produce

  • 4 cloves Garlic

• Canned Goods

  • 1 tbsp Chicken bouillon powder

• Pasta & Grains

  • 953 2/3 g Pasta, dry

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1/4 cup Flour
  • 1 Salt and pepper

• Bread & Baked Goods

  • 2/3 cup Panko breadcrumbs

• Dairy

  • 5 1/2 tbsp Butter
  • 3/4 cup Cheddar cheese, low fat grated
  • 4 1/2 cups Milk
  • 6 oz Mozzarella cheese, low fat
  • 1 cup Parmesan cheese, grated

Found on cafedelites.com

Description

Ingredients

• 500 g | 1 pound dry weight pasta (elbow, macaroni, cellentani, or any other pasta)
• 1½ tablespoons butter
• ⅔ cup Panko breadcrumbs
• ¼ cup butter
• 4 cloves garlic, crushed
• ¼ cup flour (all purpose or plain)
• 4½ cups milk, divided (I used skim, but 2% or full fat are fine to use)
• 1 tablespoon cornstarch (corn flour)
• salt and pepper, to season
• 1 tablespoon chicken bouillon powder (or a vegetable stock powder)
• ¾ cup low fat grated cheddar cheese
• 1 cup grated parmesan cheese, divided
• 6 ounces low fat mozzarella cheese

Directions

• 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.
• 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.
• Melt the ¼ 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 ¼ 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 ½ 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, ¾ 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.