Baked Mac n' Cheese

In a pot of boiling water, cook the macaroni elbows until al dente, cool and set aside until ready for use.

In a medium pot, melt the butter to sauté the garlic and onions until tender. Add flour and stir to make a roux. Allow to cook for a minute.

Slowly whisk in the Evaporated Milk into the pot, stirring continuously until smooth. Lower heat and add ¾ cup of cheese, corn, and MAGGI stir until melted.

Remove from the heat and fold in the cooked macaroni elbows and remaining cheese, pour into a greased baking pan. Top with panko breadcrumbs and parsley flakes.

Bake at 350°F for 20 minutes.