Preheat oven to 350° F. Grease a 4-quart casserole with cooking spray.
Cook macaroni according to package directions. Drain water.
While macaroni is cooking, brown garlic in large skillet on medium heat for 7-8 minutes. Add butter, flour and stir together.
Add chicken broth and heavy cream and bring to a boil, stirring well, cook for about 3 minutes. Remove from heat and stir in cooked macaroni, 2 cups Italian cheese blend. Season with salt and pepper.
Pour into prepared casserole and sprinkle shredded Parmesan cheese over top. Bake uncovered for 20 minutes, until top is golden brown.
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Extra Cheesy Mac and Cheese
Serves 4
Ingredients:
1 box elbow macaroni, 12 oz.
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
2 cups shredded Italian cheese blend
Salt, to taste
Ground black pepper, to taste
2 cups shredded parmesan cheese, for topping
Directions:
Preheat oven to 350° F. Grease a 4-quart casserole with cooking spray.
Cook macaroni according to package directions. Drain water.
While macaroni is cooking, brown garlic in large skillet on medium heat for 7-8 minutes. Add butter, flour and stir together.
Add chicken broth and heavy cream and bring to a boil, stirring well, cook for about 3 minutes. Remove from heat and stir in cooked macaroni, 2 cups Italian cheese blend. Season with salt and pepper.
Pour into prepared casserole and sprinkle shredded Parmesan cheese over top. Bake uncovered for 20 minutes, until top is golden brown.
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