Old-Fashioned Mac and Cheese Casserole

• 1 stick:unsalted butter
• 2 cloves:garlic, minced
• 1/4 cup:all-purpose flour
• 2 1/2 cups:of milk
• 1 teaspoon:Dijon mustard
• 6 dashes:of Tabasco sauce
• 3 1/2 cups:finely shredded cheddar cheese
• 1 pound:elbow macaroni, cooked according to package directions
• 1 cup:fresh breadcrumbs
• 2 tablespoons freshly grated:Parmesan cheese

Preparation

1. Coat the inside of a 9x13-inch casserole with non-stick cooking spray.
2. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add half of the minced garlic and sauté until fragrant, about 1 minute.
3. Whisk in the flour and cook until white bubbles form on the surface. Cook the mixture for 2-3 minutes, until smooth and thick.
4. Gradually add the milk, mustard, and Tabasco, whisking until the mixture comes to a boil and thickens.
5. Remove the pan from the heat, add 2 3/4 cups of cheese, stirring until melted.
6. Combine the macaroni and sauce and stir until well mixed. Transfer to the prepared dish.
7. Melt the remaining 4 tablespoons of butter in a small saute pan over medium heat. Add the ramining garlic and saute for 1 to 2 minutes, until fragrant.
8. Remove from the heat, toss the garlic butter with the bread crumbs and Parmesan cheese. Stir in the remaining 1/4 cup of cheddar cheese.
9. Sprinkle the mixture over the top of the mac and cheese. Cover and refrigerate for up to 2 days or freeze for up to 1 month.

Tips

To Bake:

• Defrost the casserole in the refrigerator overnight, if necessary.
• Preheat the oven to 375 degrees F. Allow the casserole to come to room temperature for about 30 minutes.
• Bake the mac and cheese for 30-40 minutes, until the sauce is bubbling and the topping is golden brown. Allow to rest for 5-10 minutes before serving.

Keep this crowd-pleasing entrée on hand in your freezer for the nights when you don't want to cook dinner.