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elbow macaroni butter garlic flour Tabasco sauce milk cream grated cheese salt fresh ground pepper dry mustard crust butter croutons Parmesan cheese parsley
Viewed: 86 - Published at: 6 years agoIngredients
- Casserole
- 1 1/2 lbs elbow macaroni
- 4 tablespoons butter
- 5 garlic cloves, minced
- 3 tablespoons flour (whole wheat flour works here)
- 1/4 teaspoon Tabasco sauce
- 3 cups milk
- 1/2 cup cream or 1/2 cup evaporated milk
- 4 cups grated cheese (cheddar, colby jack, mozzarella, etc ... a combination works best)
- 1 teaspoon seasoning salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dry mustard
- Crust
- 4 tablespoons butter, melted
- 2 cups crushed croutons
- 3/4 cup parmesan cheese
- 2 tablespoons chopped parsley
Method
- Boil pasta. While pasta is boiling, make the sauce. Once pasta is done, drain & set aside.
- To make the sauce, in a saucepan, saute the garlic in buttter for 1 minute.
- Add flour & stir until light brown.
- Stirring, add milk, tabasco & cream (or evap milk).
- Heat through & add cheese, salt, pepper & mustard. Stir until all cheese is melted.
- Mix with the macaroni & pour into a 9x13 baking dish.
- Mix the crust ingredients & spread over the pasta.
- Bake at 375 for 30 minutes.
