Mom's Mac And Cheese
|Elbow macaroni/Rigatoni||8 Ounce|
|Unsalted butter||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||2 Tablespoon|
|Whole milk||2 Cup (32 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|Shredded extra sharp cheddar cheese||12 Ounce (3 Cups)|
|Seasoned dry bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Preheat the oven to 350°F and lightly butter a 2 1/2-quart casserole or baking dish. Bring a stockpot of salted water to a boil over high heat, add the macaroni, and cook for 6 minutes or just until tender but still firm. Drain, rinse, drain again, and keep warm.
2. Meanwhile, in a large saucepan, melt the butter over moderately high heat Add the garlic and saute for 1 minute or until softened. Stir in the flour and cook for 1 minute or until bubbly. Gradually whisk in the milk and red pepper sauce and cook, stirring occasionally, for 5 minutes or until thickened.
3. Add the Cheddar cheese and cook, stirring constantly, 5 minutes more or until melted and smooth. Remove from the heat, add the macaroni, and toss to coat well. Spoon into the casserole. In a small bowl, toss the bread crumbs with the Parmesan cheese and sprinkle on top of the macaroni mixture. Bake, uncovered, for 25 minutes or until bubbling and golden brown. Serve with tomato slices drizzled with Old Fashioned French Dressing.