Description
A creamy baked macaroni and cheese elevated with the nutty flavor of Parmesan cheese and the aromatic brightness of fresh basil.
Ingredients
Scale
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 3 cups whole milk
- 2 cups freshly grated Parmesan cheese, divided
- 1/2 cup fresh basil leaves, chiffonade
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
Instructions
- Preheat oven to 375F (190C) and grease a 9×13 inch baking dish.
- Cook macaroni in salted boiling water until slightly under al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Add minced garlic and flour, stirring for 2 minutes to create a roux.
- Gradually whisk in milk, stirring constantly until the sauce thickens and is smooth.
- Remove the pan from heat. Stir in 1.5 cups of Parmesan cheese, nutmeg, salt, and pepper until melted.
- Fold in the fresh basil ribbons.
- Combine the cooked pasta with the cheese sauce until evenly coated. Pour into the prepared baking dish.
- Top with the remaining 0.5 cup of Parmesan cheese.
- Bake for 20 minutes or until the top is golden brown and bubbling.