Garlic Parmesan Mac and Cheese: Creamy, Dreamy, and Better Than the Original!

Garlic Parmesan Mac and Cheese: Creamy, Dreamy, and Better Than the Original!

This Garlic Parmesan Mac and Cheese is even better than the original!

A luscious garlic Parmesan sauce blankets every piece of macaroni, finished with a crunchy Parmesan breadcrumb topping—all while trimming calories and prep time. Garlic Parmesan Mac and Cheese… could this comfort classic possibly improve? I doubt it!

ORIGINALLY PUBLISHED SEPTEMBER 1, 2017

Alright, friends. It’s time to shake up your go-to mac and cheese recipe and welcome this glorious, flavor-packed comfort dish. I promise THIS will become your new favorite. No exaggeration. In fact, I guarantee your mac and cheese experience will be transformed forever after just one bite.

This version not only features the classic cheddar found in most recipes; it also boasts a generous dose of stretchy mozzarella AND is loaded with Parmesan—because, well, Parmesan. Can you SPOT that cheese pull?!?

Usually with any recipe, you can instantly pick your favorite element. Well, folks, let me tell you—I’m completely torn and have no clue where to start. The velvety sauce? The golden, butter-fried topping with extra crispy Parmesan? Or the punch of garlic? Ugh! I can’t decide!

How To Make Creamy Garlic Parmesan Mac And Cheese

It’s so simple I can sum it up in five easy steps:

1. Boil and drain pasta
2. Fry the breadcrumbs/parmesan mixture
3. Make white Sauce
4. Add cheese
5. Top with breadcrumb mixture
6. The End

I swear I had you all in mind while testing this recipe over 20 times before sharing it. I aimed for lower calories, BUT I refused to sacrifice the essential mac and cheese flavors of butter… and more butter. You get it, right? So I halved the butter and flour in the white sauce and used a cornstarch/milk combo to finish the thickening—without losing any taste. You’re very welcome.

In fact, I had a checklist.

• Creamy sauce
• Abundance of pasta
• Crispy topping
• Cheese
• Lots of cheese
• Loaded with cheese

My Macaroni And Cheese-hating husband absolutely loved this! Don’t even get me started on that statement, but it took plenty of convincing to get him to try it.

And there you have it—a bowl of pure comfort.

WATCH HOW WE MAKE Creamy Garlic Parmesan Mac And Cheese RIGHT HERE!

Creamy Garlic Parmesan Mac And Cheese

Garlic Parmesan Mac And Cheese is better than the original! A creamy garlic parmesan cheese sauce coats your macaroni, topped with parmesan fried bread crumbs, while saving some calories!

• 500 g | 1 pound dry weight pasta ((elbow, macaroni, cellentani, or any other pasta))

CRISPY TOPPING

• 1 1/2 tablespoons butter
• 2/3 cup Panko breadcrumbs

SAUCE

• 1/4 cup butter
• 4 cloves garlic (, crushed)
• 1/4 cup flour ((all purpose or plain))
• 4 1/2 cups milk (, divided (I used skim, but 2% or full fat are fine to use))
• 1 tablespoon cornstarch ((corn flour))
• salt and pepper (, to season)
• 1 tablespoon chicken bouillon powder ((or a vegetable stock powder))
• 3/4 cup low fat grated cheddar cheese
• 1 cup grated parmesan cheese (, divided)
• 6 ounces low fat mozzarella cheese

1. Boil pasta in salted water, according to packet instructions, until JUST al dente (do not over-boil)! Drain and rinse well with cold water. Set aside.
2. Preheat oven grill or broiler to 190°C | 375°F.

FOR CRISPY TOPPING

1. Melt 2 tablespoons butter in a large, oven proof pan or skillet 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

1. Melt the 1/4 cup of butter in the same pan / skillet. Add the garlic and sauté until just fragrant (about 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for at least 2 minutes. Reduce heat down to low; gradually whisk in 4 cups of the milk (about 1/4 cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
2. In a separate jug, combine the cornstarch and remaining 1/2 cup milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
3. Remove from heat and add in the cheddar, 3/4 cup 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.
4. Top with the Panko and the remaining parmesan cheese. Broil (or grill) in oven for about 10-15 minutes, or until bubbling.
5. Allow to cool down slightly before serving.

Need more recipe ideas? Try these!

Browned Butter Parmesan Roasted Potatoes

Garlic Herb Butter Roast Chicken

Creamy Garlic Parmesan Brussels Sprouts & Bacon

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