1 pound pasta, your favorite shape
1/2 cup butter, divided
1/2 cup flour
1 teaspoon minced garlic
4 cups milk
1 teaspoon Dijon Mustard
1 teaspoon Frank's Hot Sauce
1 teaspoon salt
1/2 teaspoon pepper
4 cups (16 ounces) Cheese, We like to use 1/2 Sharp Cheddar and 1/2 Colby/Jack.
For the topping:
1 cup fresh breadcrumbs
4 tablespoons grated Parmesan Cheese
2 tablespoons butter, melted
Bring a large pot of salted water to a boil and cook your pasta until it is al dente.
Meanwhile, melt 6 tablespoons butter in a large saucepan or dutch oven. When the butter is melted add the flour and whisk until bubbly, about 2 minutes. Add the garlic and continue cooking for a minute until fragrant. Slowly add the milk and bring to a boil. Reduce the heat and let simmer a few minutes until thickened. Remove from heat and add the Dijon mustard, hot sauce, salt & pepper. Stir to combine. Add the cheese a handful at a time and continue stirring until cheese is melted and sauce is creamy. Stir in the cooked pasta. Transfer the macaroni to a 9 x 13 inch dish that has been sprayed with cooking spray.
In a small bowl combine your breadcrumbs, Parmesan cheese and melted butter. Sprinkle evenly over the top of the macaroni.
Bake at 375 degrees for about 35 minutes or until bubbly and top is browned.
Cooks Note: Don't let the Frank's Hot Sauce or the Dijon Mustard scare you. They give the cheese sauce a nice flavor that is not spicy.
Linked to the following link parties:
Our very own Weekend Potluck
Gooseberry Patch Recipes from Home
Walking on Sunshine Foodie Friends Friday
Six Sisters' Stuff Strut Your Stuff Link Party