Baked Garlic Parmesan Mac and Cheese
Macaroni pasta with sautéed garlic and ooey-gooey parmesan cheese sauce
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Servings: 8 people
Calories: 512kcal
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Equipment
- 1 9 x 13 in casserole dish
Ingredients
- 1 lb elbow macaroni cooked (I use gluten free)
- 2 tablespoon salted butter
- ½-1 small head of garlic minced
- 2 cups heavy cream
- ½ cup whole milk
- 3 cups parmesan cheese shredded
- 1 cup mozzarella cheese shredded
- 2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- ½ cup bread crumbs * see notes
- fresh parsley optional garnish
Instructions
- Preheat the oven to 350°F.
- In a small saucepan on medium heat, melt the butter and sauté the garlic for 3-5 minutes until it is fragrant.
- Then, add in the heavy cream, milk, 2 cups of parmesan cheese (save the last cup for topping), mozzarella cheese, and spices. Allow the cheese to melt and then remove from the heat.
- In a casserole dish, pour out the cooked pasta and spoon out the cheese sauce on top. Mix well.
- Sprinkle the remaining parmesan cheese and bread crumbs on top.
- Bake covered in the oven for 30 minutes. After 30 minutes, remove the cover and carefully broil the macaroni until slightly browned (about 3 minutes).
- Remove from the oven and allow to cool for 5-10 minutes before serving. You can garnish with fresh parsley if desired. Dig in!
Notes
* You can use either bread crumbs or finely crushed crackers. I use gluten free bread crumbs.
Nutrition
Calories: 512kcal | Carbohydrates: 50.5g | Protein: 21.9g | Fat: 24.5g | Saturated Fat: 14.8g | Cholesterol: 74mg | Sodium: 621mg | Potassium: 221mg | Fiber: 2.2g | Sugar: 2.8g | Calcium: 444mg | Iron: 3mg
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