Ingredients
1 lb noodle of choice
6 ½ tbsp high quality butter, unsalted, divided
2 tbsp all purpose flour
3 ¼ c heavy cream
2 c sour cream
2 c mozzarella, shredded
2 c parmesan, shredded
1 ½ c gruyere, shredded
1 ½ tbsp garlic powder
4 garlic cloves, smashed
½ c panko breadcrumbs
¼ c fried garlic
pepper
salt
parsley, for garnish
Tools
pot
whisk
iron skillet
skillet
Directions
Step 1
Preheat oven to 350°F. Cook macaroni to desired doneness; drain & set aside.
1 lb noodle of choice
Step 2
In a pot, melt 4 tablespoons of butter over low heat. Once melted, sprinkle in flour, whisking continuously until you have a paste, about 2 minutes. Add heavy cream & sour cream to a pot; whisk until smooth. Add salt & pepper, to taste, as well as garlic powder. Whisk. Slowly add in mozzarella & parmesan, stirring well. Add macaroni to pot & gently toss / fold with cheese sauce. Pour into a greased cast iron skillet. Top with gruyere & bake for 18-20 minutes or until browned to your preference. While baking, prepare garlic bread panko topping.
6 ½ tbsp high quality butter, unsalted, divided
2 tbsp all purpose flour
3 ¼ c heavy cream
2 c sour cream
salt
pepper
1 ½ tbsp garlic powder
2 c mozzarella, shredded
2 c parmesan, shredded
1 ½ c gruyere, shredded
pot
whisk
iron skillet
Step 3
Sprinkle the garlic bread panko topping over the mac & cheese then bake for an additional 3-5 minutes or until slightly crisped. Garnish with parsley & serve immediately!
parsley, for garnish
Step 4
for the garlic bread panko topping
Step 1
In a skillet, sauté smashed garlic cloves in 2 1/2 tablespoons of butter for 3-4 minutes. Remove garlic cloves. Add breadcrumbs to skillet & stir to coat with oil. Cook for 4-6 minutes until golden. Remove skillet from heat & add fried garlic. Season with salt & pepper, to taste. Mix again & set aside.
4 garlic cloves, smashed
6 ½ tbsp high quality butter, unsalted, divided
¼ c fried garlic
pepper
salt
½ c panko breadcrumbs
skillet
