open / close mobile nav

Garlic Parmesan Mac n’ Cheese

  • 10–15 minutes prep time
  • 30 minutes cook time
  • Serves 6
  • Share:
    Yum
  • Ingredients

    1 pound (500 grams) dry weight pasta, cavatappi

    Sauce:

    ¼ cup butter
    4 cloves garlic, crushed
    ¼ cup flour, all-purpose or plain
    4 ½ cups milk, divided (I used skim, but 2% or full fat are fine to use)
    1 tablespoon cornstarch, or corn flour
    salt and pepper, to season
    1 tablespoon chicken bouillon powder, or a vegetable stock powder
    ¾ cup low-fat grated cheddar cheese
    1 cup grated parmesan cheese, divided
    6 ounces low-fat mozzarella cheese, sliced

    Crispy Topping:

    1 ½ tablespoons butter
    2/3 cup Panko breadcrumbs

  • Directions

    • 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.
    • Preheat oven grill or broiler to 190°C | 375°F.

     FOR CRISPY TOPPING:

    • Melt 2 tablespoons butter in a large, ovenproof 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:

    • 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.
    • 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.
    • 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.
    • Top with the Panko and the remaining parmesan cheese.
    • Mix in 1/2 bag of SIMEK’S Original meatballs, thawed (see package for instructions)
    • Broil (or grill) in the oven for about 10-15 minutes, or until bubbling.
    • Allow to cool down slightly before serving.