Ingredients
1lbdry weight pasta,elbow, macaroni, cellentani, or any other pasta
1 ½tbspbutter
⅔cupPanko Breadcrumbs
¼cupbutter
4clovesgarlic,crushed
¼cupflour,all purpose or plain
4 ½cupsmilk,divided, I used skim, but 2% or full fat are fine to use
1tbspcornstarch,or corn flour
Salt and pepper,to season
1tbspchicken bouillon powder,or a vegetable stock powder
¾cupcheddar cheese,low fat, grated
1cupparmesan cheese,grated, divided
6ozmozzarella cheese,low fat, sliced
Preparation
Boil pasta in salted water according to packet instructions until al dente. Drain and rinse well with cold water. Set aside.
Preheat oven to 375 degrees F.
Melt butter in a large, ovenproof pan or skillet over medium-high heat. Add in the Panko breadcrumbs; stir to coat and cook until golden browned. Transfer to a bowl; set aside.
Melt the ¼ cup of butter in the same pan. Add the garlic and sauté until just fragrant. Whisk in the flour; continue to cook while whisking for at least 2 minutes.
Reduce heat down to low; gradually whisk in 4 cups of the milk (about ¼ cup at a time), whisking between each addition to combine. Bring to a boil until beginning to thicken.
In a separate jug, combine the cornstarch and remaining ½ cup of milk; whisk until lump free and stir through the white sauce to thicken completely. Season with salt and pepper and stir in the bouillon powder.
Remove from heat and add in the Cheddar, ¾ cup of Parmesan cheese, and the Mozzarella slices. Stir through until all of the cheese has melted. Toss the pasta through the sauce until completely coated.
Top with the Panko and the remaining parmesan cheese. Broil in the oven for about 10 to 15 minutes, or until bubbling.
Allow to cool down slightly before serving.
