Macaroni & Cheese

• 2 cups Dry Elbow Noodles
• 6 Tablespoons Butter, Divided
• 1 clove Garlic, Minced
• 3/4 teaspoons Dijon Mustard
• Cayenne Pepper To Taste
• Salt And Pepper, to taste
• 2 cups Whole Milk
• 1/4 cups All-purpose Flour
• 4 cups Shredded Sharp Cheddar Cheese, Divided
• 1 cup Panko Breadcrumbs

1. Preheat oven to 350 F.
2. Cook the pasta according to the package directions, but make sure you add a pinch of salt to your water!
3. For me a pinch is about 1/4 teaspoon.
4. When done, drain pasta in a colander then put it into an 8x8 baking dish, set aside.
5. In a large skillet over medium heat, melt 3 tablespoons of butter with the minced garlic and heat until garlic is slightly browned.
6. Add the mustard, cayenne and pepper to taste.
7. Whisk in the milk until combined, then whisk in the flour.
8. Stir in 3 cups of cheese and heat until it forms a smooth, thick, cheese sauce.
9. Stir the cheese mixture into the noodles in the baking dish.
10. Stir 3/4 cup of the remaining shredded cheese into the pasta as well and set aside.
11. In a small pot over medium heat, melt the remaining 3 tablespoons of butter.
12. Remove pan from heat, add the panko and toss to coat the panko in the butter.
13. Season the panko mixture with salt and pepper.
14. Sprinkle the pasta with the remaining 1/4 cup of cheese as well as the panko mixture.
15. Bake for 15-20 minutes or until the breadcrumbs are golden brown.
16. Then remove the dish from the oven and let the pasta cool for about 30 minutes.
17. Enjoy!

elbow noodles, butter, clove garlic, dijon mustard, cayenne pepper, salt, milk, allpurpose, cheddar cheese, breadcrumbs

Taken from tastykitchen.com/recipes/main-courses/macaroni-cheese/ (may not work)