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1
Cook pasta in boiling water for no more than 6 minutes; drain and set aside.
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2
Start the topping by melting 4 tbsp of butter in a large sauce pan over medium heat.
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3
Add the dried bread cubes and toss to coat; cook for approximately 5 minutes, allowing bread to absorb butter; stir frequently to avoid burning.
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4
Add 1/4 tsp salt, a pinch of freshly ground pepper, chives and parsley; stir and cook another 2 minutes, then remove from heat and set aside.
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5
Pre-heat oven to 375.
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6
In a large sauce pan, melt remaining 4 tbsp of butter over medium heat; cook chopped garlic 1-2 minutes, until softened and fragrant, be careful to not overcook.
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7
Add flour, whisking well; cook for several minutes until mixture just starts to darken slightly.
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8
Add milk slowly, still whisking; continue to cook until until mixture thickens.
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9
Add 1/4 tsp of salt, additional pepper and cayenne powder to thickened milk; stir well.
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10
Add all shredded cheese and stir until melted; remove from heat.
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11
Taste cheese sauce for seasoning, add additional salt and/or pepper if needed.
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12
Add lemon juice to cheese sauce and mix well (this helps keep the cheese sauce from being stringy - does not effect the flavor!
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13
).
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14
Add pasta to cheese sauce and combine gently.
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15
Transfer to lightly greased 8x8 casserole dish, or you can cook in sauce pan if oven proof (to save dishes!
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16
).
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17
Sprinkle bread cube topping over the top of the pasta.
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18
Bake at 375 for 20-25 minutes, until topping is browned and cheese is bubbling.
