Formula:
- 4 slices hearty white bread, torn into pieces
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- 8 tablespoons (1 stick) unsalted butter, melted
- Salt and Pepper
- 1 pound elbow macaroni
- 6 tablespoons all-motive flour
- 1 teaspoon dry mustard powder
- 1/8 teaspoon cayenne pepper
- 4 1/2 cups low-sodium rooster broth
- 1 1/2 cups heavy cream
- 4 cups shredded colby cheese
- 2 cups shredded extra-interesting cheddar cheese
Directions:
- Process Topping – Pulse bread, Parmesan, garlic and 2 Tbsp. butter in food processor except coarsely floor. Divide crumb combination between 2 zip-lock freezer bags and freeze.
- Cook pasta – Bring 4 quarts water to boil in gargantuan pot. Add 1 Tbsp. salt and macaroni and cook except barely softened, about 3 minutes. Drain pasta, then spread out on rimmed baking sheet and let wintry.
- Salvage Sauce – Heat closing butter, flour, mustard, and cayenne in empty pot over medium-high warmth, stirring constantly, except golden and fragrant, about 2 minutes. Slowly whisk in broth and cream and instruct to boil. Minimize warmth to medium and simmer except somewhat thickened, about 15 minutes. Off warmth, whisk in colby, cheddar, 1 tsp. salt and 1/2 tsp. pepper except subtle.
- Freeze – Slither cooled pasta into sauce, breaking up any clumps, except well mixed. Divide pasta combination between two 8-in sq. microwaveable baking dishes. Frigid to room temperature. Wrap dishes tightly with plastic, quilt with foil, and freeze for up to 2 months.
- Bake – Preheat oven to 375 levels F. Seize foil from casserole and reserve. Microwave casserole except combination is thawed and origin to bubble throughout the perimeters; 7 to 12 minutes, stirring and changing plastic halfway thru cooking. Discard plastic and quilt concept with reserved foil. Bake 20 minutes, then want foil and sprinkle with 1 rep frozen bread crumbs. Continue to bake except crumbs are golden brown and crisp, about 20 minutes longer. Let wintry 10 minutes.