Garlic Parmesan Mac And Cheese My Recipe Treasures Sauce: melt the butter in the same skillet. add the garlic and saute for about 1 minute over medium heat. then whisk in the flour and continue to whisk for 2 minutes. reduce the heat to low ; then gradually add in the 4 cups of milk very slowly whisking the whole time. Bring to a boil until beginning to thicken. in a separate jug, combine the cornstarch and remaining ½ 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, ¾ cup of parmesan cheese, and the mozzarella slices.
Garlic Parmesan Mac And Cheese In a large pot of boiling salted water, cook pasta according to package instructions; drain well. melt butter in a saucepan over medium heat. add garlic, and cook, stirring frequently, until fragrant, about 1 2 minutes. whisk in flour until lightly browned, about 1 minute. gradually whisk in milk, heavy cream, dijon and thyme. 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. Place mac and cheese in an oven safe dish. to keep the mac and cheese moist and from drying out, cover the dish with foil and place it in the oven. let the mac and cheese heat for approximately 25 minutes. remove the foil and let toast up for an additional 5 minutes so the crispy topping can get nice and crisp. Slowly drizzle melted the butter into the mix, stirring constantly to coat evenly. make the roux. mix together the milk and cream. melt the butter for the sauce on medium heat in a large pot. add the garlic for the sauce, and saute until just fragrant, 20 to 30 seconds. whisking constantly, add the flour.
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