Macaroni & Cheese doesn’t have to be just for kids! This Garlic-Parmesan Mac & Cheese is a fun twist on a classic comfort food.
Garlic-Parmesan Mac & Cheese
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I love a good mac & cheese recipe. While the bright orange stuff in the box is fine in a pinch (and can certainly make a grouchy toddler happy!), it’s not really what I want when I’m looking for some serious comfort food.
This Garlic-Parmesan Mac & Cheese is slightly adapted from a recipe in Gooseberry Patch’s “Autumn in a Jiffy.” I have to say, I’ve been cooking out of this cookbook for the last few weeks, and everything has been a big hit so far!
I just used the grated Parmesan cheese we have in our refrigerator. You know, the stuff that comes in the green can? Yep, that toddler- and pizza-friendly shaker cheese. I think it will be known as “sprinkle cheese” in our house from here on out. Baby Doc picked that up from episode of “Daniel Tiger’s Neighborhood.”
I made the (so easy!) sauce and then melted one cup of the grated Parmesan into it. It was very tasty, and I’m sure it would be even better if you took the time to freshly grate some off a block of Parmesan. Assuming you have a block of Parmesan in your refrigerator, and don’t have to take an hour long run into town (with a hungry toddler) to get some, of course!
Nope, me either. Shaker can it is!
I also like to switch up my noodles a little bit. I usually use large elbow macaroni in my mac & cheese. This time I used cavatappi noodles, and these spirals are so much fun! The ridged surface of the noodles hangs on to the cheese sauce really well. Experiment with different pasta shapes to see which ones you like!
Mac & cheese is my absolute favorite comfort food. I usually keep a box of frozen mac & cheese on hand for emergencies. I think I’m going to have to make sure I keep my pantry stocked with these ingredients! You can make the sauce in the time it takes the pasta to cook. In my mind, that makes it a fast comfort food, too!
Enjoy!
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Garlic-Parmesan Mac & Cheese
Ingredients
- 1 pound package elbow macaroni or cavatappi uncooked
- 1/4 cup butter sliced
- 1/4 cup all purpose flour
- 2 cups milk
- 2-4 cloves garlic minced
- 1 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Cook macaroni in a large stock pot according to package directions; drain and return to pot.
- Meanwhile, melt butter in a large saucepan over medium heat. When butter is bubbly, whisk in flour to form a paste. Cook, stirring constantly, for one minute. Slowly stir in milk and garlic. Cook, stirring, until mixture boils and thickens to desired consistency.
- Add cheese, salt, and pepper to milk mixture. Stir until cheese is melted.
- Pour cheese sauce over cooked macaroni and mix well to coat.
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My favorite comfort food in the Fall is Autumn Soup!!! <3