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.
- Cook and drain macaroni as directed on package.
- 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.
- 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.
- Serve with additional basil leaves if desired.
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 :)
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!
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!