🧄 Maccheroni al formaggio al forno con crosta di aglio ed erbe aromatiche

📝 Ingredients:

For the Mac and Cheese:

• 1 lb elbow macaroni or pasta shells
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk (warm)
• 1 tazza di panna
• 2 cups shredded sharp cheddar
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 cucchiaino di aglio in polvere
• Sale e pepe a piacere

For the Garlic Herb Topping:

• ¾ cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tsp dried parsley
• 1 cucchiaino di aglio in polvere
• un pizzico di sale

🔥 Instructions:

🍝 Step 1: Cook the Pasta

1. Boil pasta in salted water until just al dente (don’t overcook). Drain and set aside.

🧀 Step 2: Make the Cheese Sauce

1. In a large pot, melt butter over medium heat. Add flour and whisk constantly for 1–2 minutes to make a roux.
2. Gradually whisk in warm milk and cream, stirring until smooth and thickened (about 4–5 minutes).
3. Reduce heat to low and stir in garlic powder, salt, pepper, cheddar, mozzarella, and Parmesan. Stir until melted and silky.

🍲 Step 3: Assemble

1. Preriscaldare il forno a 190 °C (375 °F).
2. Combine the pasta with cheese sauce and pour into a greased 9×13-inch baking dish.

🧄 Step 4: Add the Garlic Herb Crust

1. In a small bowl, combine panko, melted butter, garlic powder, parsley, and salt.
2. Sprinkle evenly over the mac and cheese.

🔥 Step 5: Bake

1. Bake uncovered for 20–25 minutes or until bubbly and golden brown on top.
2. Let it rest for 5 minutes before digging in. Optional: broil for the last 2–3 minutes for extra crisp.