There is nothing quite like Macaroni and Cheese! Pasta and cheese just go together!!! Over the years we have experimented a lot with our recipe and in this fun variation, browning the butter along with the intense flavor of fresh pressed garlic makes for a savory delight. This dish is a great accompaniment to your Thanksgiving table spread and makes a cozy, wholesome dinner any day of the week!
Difficulty Meter : Moderately Easy
Serves: 6-8 ( or if you are us....3 😳😂)
1 lb of your favorite pasta ( we use cavatappi)
4 Tablespoons Butter
1 pint heavy cream
1 head/12-15 cloves garlic
1/4 c whole milk
1/4 c Parmesan cheese + more for top
1 c sharp Cheddar cheese + extra for top
1 c mozzarella + extra for top
1 c smoked Gouda cheese + 1/2 c for top
1/2 teaspoon salt
1 teaspoon garlic powder
Pepper to taste
First, boil water and cook pasta according to package directions for al dente. Next, water boils and pasta cooks—shred cheeses.
Once pasta is cooked transfer into oven safe dish. Drizzle with olive oil to prevent sticking.
Crush cloves of garlic.
For the sauce:
In small pot, “melty melt” and cook until golden brown, 4 tablespoons or 1/2 stick butter. Add crushed garlic, heavy cream and milk. Stir in cheeses, salt, garlic powder and pepper.
Sauce should be thick but still soupy.
Pour sauce over pasta and top with extra cheese. Bake in oven at *350 for 25-30 minutes or until golden brown.
If you would like to see us making this recipe be sure to check out our YouTubehttps://www.youtube.com/watch?v=H02LE_mqm8c video! Hint...there are a few bonus bloopers you may not want to miss!
Until our next post! X~ The Sibs
Janna, Jared & Jenneka