A mild, creamy mac and cheese using mozzarella and cream cheese, with parsley for a gentle fresh flavour.
Ingredients
- 200 g uncooked elbow macaroni
- 30 g butter
- 30 g plain flour
- ½ tsp salt, or to taste
- ½ tsp very finely chopped or grated garlic, if tolerated
- 500 mL milk
- 200 g grated mozzarella
- 60 g cream cheese
- 2 tbsp finely chopped fresh parsley
Method
- Cook the macaroni according to the packet directions. Drain and set aside.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour, salt and garlic. Cook for about 2 minutes, stirring constantly, until smooth and lightly golden.
- Gradually add the milk, whisking continuously so the sauce stays smooth.
- Continue cooking until the sauce gently comes to a simmer and thickens.
- Remove from the heat.
- Add the mozzarella and cream cheese. Stir until melted and smooth.
- Stir through the chopped parsley.
- Add the drained macaroni and gently mix until well coated.
- Serve warm, with a little extra parsley on top if desired.
Tip
For an even milder version, leave out the garlic and let the mozzarella, cream cheese and parsley provide the flavour.
