One pot Garlic Parmesan Macaroni and Cheese – is doesn’t get any better than this! Cheese, Garlic, Pasta… yummy!
• 1lb Elbow Macaroni
• 1 1/2 tablespoons butter PLUS 1/3 cup for the sauce
• 2/3 Cup Breadcrumbs
• 1 Cup Grated Cheddar Cheese
• 1 Cup Grated Parmesan Cheese
• 6 Ounces Mozzarella Cheese
• 1/4 Cup All Purpose Flour
• 4 Cloves Crushed Garlic
• 4 1/2 Cups Milk
• 1 TBS Cornstarch
• Salt and Pepper to taste
• 1 Chicken Bouillon Cube
1. Boil macaroni in salted water, following the directions on the box. DO NOT OVERCOOK! Cook until al dente, drain and run cold water over it to cool the macaroni down. Set aside.
Preheat Oven to 375°F.
To Make The Topping:
Using a large, oven proof pan or skillet over medium-high heat, melt 2 tablespoons of butter. Add the breadcrumbs. Combine and cook until golden brown. Transfer to a bowl; set aside.
To Make The Sauce:
Melt 1/4 cup of butter in the same pan (that’s right, the same pan!) Add the garlic and sauté on medium heat for 1 minute. Slowly pour the flour into the pan while whisking and continue to whisk until the flour is fully combined and has a soft and smooth consistency. Turn the heat down to low and slowly whisk in 4 cups of milk (try adding a 1/2 cup at a time). Allow it to come to a boil and slowly thicken.
Combine the cornstarch and 1/2 cup milk; whisk until smooth. Add the mixture to the sauce and allow to completely thicken. Stir in the bouillon cube and add salt & pepper to taste.
Remove sauce from the heat and add in the Cheddar cheese, 3/4 cup of the Parmesan Cheese and the mozzarella slices. Continue stirring until all the cheese has melted. Add the macaroni and combine until fully coated.
Top with the breadcrumbs and remaining Parmesan Cheese. Broil in oven for about 10-15 minutes, or until bubbling.