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Recipe: Creamy Garlic Parmesan Mac And Cheese

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Ingredients
  

  • 500 g dry weight pasta
  • CRISPY TOPPING:
  • 1½ tablespoons butter
  • 35 g Panko breadcrumbs
  • SAUCE:
  • 30 g butter
  • 4 cloves garlic crushed
  • 30 gflour
  • 950 ml milk divided add milk until sauce thickens to your liking
  • 1 tablespoon corn flour
  • salt and pepper to season
  • 1 tablespoon chicken bouillon powder or a vegetable stock powder
  • 80 g grated cheddar cheese
  • 80 g grated parmesan cheese divided
  • 170 g mozzarella cheese

Instructions
 

  • Boil pasta until al dente.
  • Drain and rinse well with cold water.
  • Set aside.
  • Preheat oven grill to 190°C | 375°F.
  • FOR CRISPY TOPPING:
  • Melt 2 tablespoons butter in a large, oven proof pan over medium-high heat.
  • Add in the Panko breadcrumbs.
  • Stir to coat and cook until golden browned.
  • Transfer to a bowl.
  • Set aside.
  • FOR THE SAUCE:
  • Melt the butter in the same pan.
  • Add the garlic and sauté until you smell the garlic.
  • Whisk in the flour.
  • Stir for at least 2 minutes.
  • Reduce heat down to low and gradually whisk in milk in small amounts until the sauce thickens to your liking.
  • In a separate jug, combine the corn flour and remaining milk.
  • Whisk until lump free and stir through the white sauce to thicken completely.
  • Season with salt and pepper.
  • Stir in the bouillon powder.
  • Remove from heat and add in the cheddar, 3/4 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.
  • Grill in oven for about 10-15 minutes, or until bubbling.
  • Serve.