This too rich macaroni and cheddar is seasoned with garlic and parmesan cheddar. It is an increasingly grown-up rendition of macaroni and cheddar, yet similarly as simple to make as the work of art.
We've been encountering some cooler climate these most recent couple of weeks, which is surprising for late August. I've ended up in the state of mind for preparing and eating warm sustenances once more.
This macaroni and cheddar is set up on the stovetop. After the pasta is cooked, it is covered with a thick and rich garlic parmesan cheddar sauce.
- 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
Directions:
- 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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