Creamy Garlic Parmesan Macaroni & Cheese Recipe Will Steal the Show (35 Minutes) by Donna John

A bowl of breath mints may be required after eating this creamy garlic Parmesan macaroni and cheese recipe. But you probably won't hear any complaints. This easy macaroni and cheese recipe is super creamy and uses three kinds of cheese: cheddar, Parmesan and mozzarella. The garlic adds a deliciousness that only garlic can.

Here's your shopping list for this creamy garlic Parmesan macaroni and cheese recipe: elbow macaroni, butter, panko breadcrumbs, garlic, flour, milk, cornstarch, chicken bouillon granules, cheddar cheese, Parmesan cheese and mozzarella cheese. The mac and cheese starts on the stovetop and finishes in the oven. So quick and easy!

Serve this macaroni and cheese as a side dish with dinner or as a vegetarian main dish with a salad. If you serve this mac and cheese as part of your Thanksgiving menu, it just may steal the show! Get ready to print out (see above) and share the recipe with friends and family. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 10

Ingredients

• 16 ounces elbow macaroni, cooked according to package directions to al dente
• 2 tablespoons butter
• 2/3 cup panko breadcrumbs
• 1/4 cup butter
• 6 cloves garlic, minced
• 1/4 cup flour
• 4 1/2 cups milk
• 1 tablespoon cornstarch
• 1 tablespoon chicken bouillon granules
• 1 cup shredded cheddar cheese
• 1 cup grated Parmesan cheese
• 1 1/2 cups grated mozzarella cheese

Recipe Notes

• You could use any short pasta for this recipe.

• For even more garlic flavor, use a garlic press.

• Not a huge fan of garlic? This recipe is still amazing with less or no garlic.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave.

Here's how to make it: 

1. For the topping, melt the 2 tablespoons butter in an ovenproof skillet. Add the panko and cook, stirring, until golden. Set aside.
2. Melt the 1/4 cup butter in the skillet. Add the garlic and cook about 1 minute. Sprinkle in the flour and stir to combine. Slowly whisk in all but 1/2 cup of the milk. Bring to a boil and cook until it thickens up. Add the cornstarch to the remaining milk and stir to combine. Pour into the milk mixture. Add the chicken bouillon granules and season with salt and pepper. Turn off the heat. 
3. Add the cheddar, 3/4 cup of the Parmesan and the mozzarella. Stir until well blended. Add the pasta. Mix well. 
4. Top with the panko crumbs and remaining Parmesan cheese. Bake in a preheated 375-degree F oven for about 15 minutes.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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