Mozzarella Macaroni and Cheese

Total Time
30mins
Prep 15 mins
Cook 15 mins

I love mac and cheese, but sometimes the traditional cheddar versions have way more salt than I can handle. I love the texture of this one, too - there's no grainy feel to the sauce like you get with cheddar cheese. Recipe is by Angie McGowan of the blog Eclectic Recipes.

Ingredients Nutrition

Directions

  1. Cook and drain macaroni as directed on package.
  2. In 10-inch skillet, melt butter over medium heat. Using whisk, stir in flour, salt and garlic. Cook 2 to 3 minutes, or until mixture smells nutty and is lightly golden, stirring constantly with whisk.
  3. Add milk. Continue to beat with whisk, scraping bottom of skillet until mixture heats to boiling. Mixture will thicken. Remove from heat; add cheese and basil. Stir with whisk until smooth. Stir in drained macaroni.
  4. Serve with additional basil leaves if desired.
Most Helpful

4 5

Really good! Thanks for the awesome recipe! Only problem I had was with the noodle quantity. I had wayyy too much sauce for the 2 cups of noodles. I ended up with a goopy cheese mix, so I just boiled more noodles :) If you're making this I would suggest adding the sauce to the noodles slowly to avoid having to boil more. Thanks :)

4 5

I really liked this recipe as an alternative to the usual cheddar mac and cheese. I found it to be very flavorful and the garlic really added the extra flavor. I would retitle this to Garlic Mozzarella Mac and Cheese!

5 5

Yummy and different from the same old mac and cheese. I didn't have fresh basil, so omitted and it was still delicious. Served as a side, but would be wonderful along with sliced ripe tomatoes this summer. A lot of salt, I may cut that back to 1/2 t next time. Thanks for sharing the recipe!