Ah, mac and cheese—a dish that takes me straight back to childhood, where the gooey goodness is as comforting as a warm blanket. This version, though, it’s not just any mac and cheese. Imagine creamy garlic mingling with a cascade of Parmesan, creating a symphony of flavors that dance on your taste buds—like the unexpected joy of finding an old favorite song on the radio.
Steps
- Cook the pasta in boiling water until it reaches an al dente texture, then drain and set it aside.
- In a small saucepan, combine milk and garlic cloves. Simmer for a few minutes to soften the garlic and infuse its flavor into the milk, then set aside.
- Melt butter in a medium saucepan over low heat. Whisk in the flour until a smooth roux forms.
- Remove the garlic cloves from the milk, then add the infused milk to the roux. Pour in the heavy cream, and add the Parmesan and mozzarella cheeses, garlic powder, and mustard.
- Increase the heat to medium and whisk continuously until the cheese is fully melted and the sauce is thick and smooth.
- Stir the cooked pasta into the cheese sauce, ensuring it is evenly coated. Optionally, garnish with finely chopped parsley and ground black pepper before serving.
Ingredients
- 8 oz cellentani or pasta of your choice
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup plus 2 tablespoons low-fat milk
- 3 large garlic cloves
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard
- Finely chopped parsley (optional)
- Ground black pepper (optional)
Nutritional Values
Calories: 1980 kcal | Carbohydrates: 81.6 g | Protein: 72.8 g | Fat: 159.6 g | Saturated Fat: 93.2 g | Sodium: 2065.6 mg | Fiber: 19.2 g | Sugar: 34 g | NET CARBS: 64
FAQ
- What type of pasta should I use for Garlic Parmesan Macaroni and Cheese?
- You can use cellentani or any pasta of your choice. The recipe is versatile, so feel free to pick your favorite type of pasta.
- Can I use a different cheese instead of Parmesan?
- While Parmesan is recommended for its distinct flavor, you can experiment with other cheeses like cheddar or gouda if you prefer a different taste.
- Is the garlic flavor very strong in this dish?
- The garlic flavor is prominent but not overpowering, as the cloves are simmered in milk to infuse a subtle garlic essence into the sauce.
- Can I make this recipe without heavy cream?
- Yes, you can substitute the heavy cream with more milk or a milk alternative, but keep in mind that the sauce may be less creamy.
- How can I make this dish healthier?
- To make it a bit lighter, you can use low-fat cheese and milk, or add steamed vegetables like broccoli or spinach to increase the nutritional value.
Tips
- Infuse the Milk with Garlic: For a richer garlic flavor, simmer the garlic cloves in milk until they soften and infuse their flavor into the milk before adding it to the sauce.
- Create a Smooth Roux: Ensure the butter and flour are whisked together thoroughly to form a smooth roux, which will help thicken the cheese sauce without lumps.
- Whisk Continuously: While adding the cheeses and other ingredients to the sauce, keep whisking to ensure the cheese melts evenly, resulting in a thick and smooth sauce.
- Customize with Garnishes: Enhance the flavor and presentation by garnishing with finely chopped parsley and freshly ground black pepper before serving.
Equipment
- Whisk – For creating a smooth roux and mixing the sauce.
- Small saucepan – For simmering milk and garlic cloves.
- Medium saucepan – For preparing the cheese sauce.
