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1
Melt butter in heavy medium saucepan over medium heat.
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2
Add garlic; saute until fragrant, about 1 minute.
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3
Add flour; stir 3 minutes.
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4
Whisk in hot milk.
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5
Bring to simmer, stirring.
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6
Cover partially; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes.
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7
Remove from heat.
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8
Add cheddar and Jack cheese, 1 1/3 cups Parmesan cheese and hot pepper sauce.
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9
Whisk until sauce is smooth.
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10
Season with salt and pepper.
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11
(Can be made 1 day ahead.
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12
Cover; chill.
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13
Whisk over medium heat to rewarm before using.)
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14
Preheat oven to 400F.
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15
Generously butter bottom and sides of 13x9x2-inch baking dish.
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16
Blend 1/3 cup Parmesan, almonds and breadcrumbs in processor until nuts are coarsely ground.
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17
Add 1/2 cup almond mixture to prepared dish.
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18
Tilt dish to coat bottom and sides.
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19
Return any loose almond mixture to processor.
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20
Cook pasta in large pot of boiling salted water until tender.
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21
Drain well.
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22
Return pasta to pot.
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23
Add sauce; stir to coat.
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24
Transfer to prepared dish.
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25
Sprinkle remaining almond mixture over.
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26
Bake until almond mixture is golden and crunchy and sauce bubbles, about 30 minutes.
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27
Cool on rack 5 minutes.
