Thursday, November 18, 2010

Ultimate Mac 'n Cheese

Ultimate Mac 'n Cheese

Serves 6.

Very creamy and rich. Comes out of the oven bubbling and hot. Will satisfy your need for comfort food.

5 c. uncooked pasta, such as macaroni or penne (16 oz.)
1/2 c. butter (1 stick)
2 cloves garlic, finely chopped
1/2 c. all-purpose flour
1 t. salt
4-1/2 c. milk
1 c. shredded provolone cheese (4 oz.)
1 c. shredded mozzarella cheese (4 oz.)
1/2 c. shredded Parmesan cheese (2 oz.)
1/2 c. shredded fontina cheese (2 oz.)
1 T. butter
1 c. bread crumbs (preferably homemade, but canned okay)

Preheat oven to 350 degrees.

Spray a 13x9 baking dish with cooking spray. Cook and drain pasta as directed on package.

Meanwhile, in a 4-quart saucepan or Dutch oven, melt 1/2 cup butter over low heat. Add garlic, cook 30 seconds, stirring frequently.

With a wire whisk, stir in flour and salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Stir pasta into cheese sauce. Transfer to baking dish.

In a 6-inch skillet, melt 1 tablespoon butter over medium heat. Stir in bread crumbs. Cook and stir constantly until bread crumbs are golden brown. Sprinkle over pasta mixture.

Bake uncovered, 20-25 minutes, or until bubbly.

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