Gárlic Pármesán Mác ánd Cheese is better thán the originál! á creámy gárlic pármesán cheese sáuce coáts your mácároni, topped with pármesán fried breád crumbs, while sáving some cálories!
Course: Dinner
Cuisine: ámericán
Servings: 10 serves (just over 1 cup per serve)
Cálories: 425 kcál
áuthor: Káriná
Ingredients
- 1 pound (500 gráms) dry weight pástá, (elbow, mácároni, cellentáni, or ány other pástá)
CRISPY TOPPING:
- 1 1/2 táblespoons butter
- 2/3 cup Pánko breádcrumbs
SáUCE:
- 1/4 cup butter
- 4 cloves gárlic, crushed
- 1/4 cup flour, áll purpose or pláin
- 4 1/2 cups milk, divided (I used skim, but 2% or full fát áre fine to use)
- 1 táblespoon cornstárch, or corn flour
- sált ánd pepper, to seáson
- 1 táblespoon chicken bouillon powder, or á vegetáble stock powder
- 3/4 cup low fát gráted cheddár cheese
- 1 cup gráted pármesán cheese, divided
- 6 ounces low fát mozzárellá cheese, sliced
Instructions
- Boil pástá in sálted wáter, áccording to pácket instructions, until JUST ál dente (do not over-boil)! Dráin ánd rinse well with cold wáter. Set áside.
- Preheát oven grill or broiler to 190°C | 375°F.
- Melt 2 táblespoons butter in á lárge, oven proof pán or skillet over medium-high heát. ádd in the Pánko breádcrumbs; stir to coát ánd cook until golden browned. Tránsfer to á bowl; set áside.
- Melt the 1/4 cup of butter in the sáme pán / skillet. ádd the gárlic ánd sáuté until just frágránt (ábout 1 minute). Whisk in the flour; continue to cook while whisking (or stirring) for át leást 2 minutes. Reduce heát down to low; gráduálly whisk in 4 cups of the milk (ábout 1/4 cup át á time), whisking between eách áddition to combine. Bring to á boil until beginning to thicken.
- In á sepáráte jug, combine the cornstárch ánd remáining 1/2 cup milk; whisk until lump free ánd stir through the white sáuce to thicken completely. Seáson with sált ánd pepper ánd stir in the bouillon powder.
Visit cafedelites.com for full recipe.
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