Olive Garden Mac and Cheese Recipe
Among these, the Olive Garden Mac and Cheese Recipe stands out as a comforting favorite
Equipment
- Large pot
- Strainer
- Whisk
- Medium saucepan
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 lb elbow macaroni
- 4 cups whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup breadcrumbs for topping
Instructions
- Cook Pasta: In a large pot, boil water and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make Roux: In a medium saucepan, melt butter over medium heat. Add flour and whisk until smooth, about 2 minutes.
- Add Dairy: Slowly pour in the milk and cream, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes.
- Add Cheese: Reduce heat to low and stir in cheddar and Parmesan cheeses until melted. Season with salt, pepper, and garlic powder.
- Combine: Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
- Bake: Transfer to a baking dish, sprinkle breadcrumbs on top, and bake at 350°F for 20 minutes or until the top is golden brown.
Notes
- Cheese Choice: Use high-quality cheese as it melts better and enhances flavor.
- Stir Constantly: Keep stirring the sauce while cooking to avoid any lumps and ensure smoothness.
- Pasta Texture: Cook your pasta al dente as it will continue to cook in the oven.
- Seasoning: Adjust salt and pepper to taste, but remember the cheeses already contain salt.
- Breadcrumbs: For a crunchier top, broil the mac and cheese for the last 2 minutes.