Garlic Parmesan Mac and Cheese

Ingredients:

For the Pasta

• 1 pound cavatappi

For the Crispy Topping

• 1 1/2 tablespoons Silver Spring Foods Garlic Parmesan Aioli
• 2/3 cup Panko breadcrumbs

For the Sauce

• 1/4 cup butter
• 4 cloves garlic crushed
• 1/4 cup flour all purpose or plain
• 4 1/2 cups milk divided
• salt and pepper to season
• 2 tablespoons Silver Spring Garlic Parmesan Aioli
• 1 cup grated white cheddar cheese
• 1/2 cup grated parmesan cheese divided
• 6 ounces low fat mozzarella cheese sliced

Directions:

1. Boil the cavatappi in salted water for 8 minutes. Drain and set aside.
2. Preheat oven to 375°F.
3. Lightly toast the Panko breadcrumbs on a baking sheet while the oven preheats until golden brown.
4. Mix the toasted breadcrumbs with 1½ tablespoons of Silver Spring Garlic Parmesan Aioli until the texture resembles wet sand. Set aside.
5. Melt the butter in a large pot over medium heat. Add the crushed garlic and sauté until fragrant.
6. Whisk in the flour and cook for 2 minutes.
7. Gradually whisk in 4 cups of milk (about ¼ cup at a time), stirring constantly until smooth and slightly thickened.
8. Season with salt and pepper.
9. Remove from heat and stir in cheddar cheese, ¼ cup parmesan cheese, mozzarella slices, and 2 tablespoons of Silver Spring Garlic Parmesan Aioli. Mix until the cheese has fully melted and the sauce is creamy.
10. Toss the cooked pasta into the sauce until evenly coated.
11. Pour the mac and cheese into a baking dish.
12. Sprinkle the breadcrumb topping evenly over the top.
13. Broil for about 5 minutes, or until golden and bubbling. Serve warm and finish with an extra drizzle of Silver Spring Garlic Parmesan Aioli.