GARLIC PARMESAN MACARONI AND CHEESE

This super creamy macaroni and cheese is tasteful with garlic and cheese cheese. it's a a lot of grown-up version of macaroni and cheese, however even as simple to form because the classic.

Garlic and cheese cheese ar 2 of my favorite flavors. They work nice with such a large amount of foods, like spud, roast vegetables and particularly pasta!

GARLIC PARMESAN MACARONI AND CHEESE

We’ve been experiencing some cooler weather these previous few weeks, that is uncommon for late August. I’ve found myself within the mood for baking and uptake heat foods once more. And what's a lot of heat and comforting than macaroni and cheese?

This macaroni and cheese is ready on the stovetop. once the food is deep-fried, it's coated with a thick and creamy garlic cheese white sauce.

INGREDIENTS:

•  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

INSTRUCTIONS:

1. Boil pasta until al dente. Drain and set aside.
2. 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.
3. 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.
4. 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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