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1
In a large pot, cook macaroni according to package directions.
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2
Drain well and return to pot.
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3
Meanwhile, preheat oven to 375 F. Butter a deep 5-quart casserole and set aside.
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4
In a large deep skillet, melt butter over medium heat.
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5
Add onion and garlic and saute until onion is soft, about 5 minutes.
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6
Using a slotted spoon, add onion and garlic to drained macaroni.
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7
Whisk flour into skillet until smooth.
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8
Slowly whisk in milk and cook over low heat, whisking constantly, until thickened and smooth, about 5 minutes.
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9
Stir in mustard, cayenne, salt, if desired, and pepper.
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10
Gradually add cheeses, whisking until melted and mixture is smooth.
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11
Pour cheese sauce over macaroni and stir gently to combine.
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12
Transfer mixture to prepared casserole.
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13
TO MAKE TOPPING: In a small skillet, melt butter over medium heat.
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14
Add onion and garlic and saute until onion is soft, about 5 minutes.
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15
Stir in bread crumbs, parsley, and red pepper flakes.
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16
Cook, stirring constantly, until crumbs are lightly coated, about 1 minute.
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17
Sprinkle mixture evenly over casserole.
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18
Bake casserole, uncovered, for 25 to 30 minutes, until top is golden brown and center of the dish is hot and bubbly.
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19
Serve warm.
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20
ADVANCE PREPARATION: Casserole may be made ahead through step 4, covered tightly, and refrigerated overnight or up to 24 hours.
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21
Bring to room temperature before topping and baking.
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22
Heartland Cooking Casseroles
