Best Mac And Cheese

1. 1

   For bread crumb topping:

2. 2

   Slice the small bagettes into rounds. Put on pan and bake in 250 oven until bread is dried out, turning over once (about 40 minutes total). Cool bread and pulverize in a food processor to make fine bread crumbs. Add salt, pepper and about 2 tblsp parsley to mix. Toss 4 melted tablespoons into mix and set aside. (can add additional pamesan cheese to this mix if you like). You want about 3 cps.

3. 3

   For Pasta:

4. 4

   Bring large pot of water to boil. Salt. Add 1 lb of pasta and cook until al dente 6-10 minutes depending on type and shape. Reserve 1/2 cup pasta water. Drain and rinse in colander under cold running water. Set aside.

5. 5

   For Sauce:

6. 6

   Melt remaining 4 tblsp of butter in large pot until foaming. Add minced garlic, stir 30 seconds. Sprinkle 5 tblsp flour over butter and garlic. Cook, stirring over medium heat until mixture turns light brown. Slowly whisk in the evaporated milk, hot sauce, nutmeg, mustard and salt. Cook, stirring occasionally until mixture starts to thicken into a velvety sauce. Remove from heat and add sour cream, parmesan cheese and reserved pasta water. Whisk until well incorporated and smooth. Mix the drained pasta into the sauce, folding gently until well coated. Add cheeses and fold into mixture until melted and well blended.

7. 7

   Pour mixture into a lightly buttered 9x13 (or larger) casserole. Top with bread crumb mixture. Bake in a 375 for 25 - 30 minutes until bubbling and topping is golden. Let sit at least 10 minutes before cutting and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.