- 8 tbsp butter
- 1 tsp garlic powder
- bread
- 5-½ cups milk
- ½ cup flour
- 2 tsp salt
- 4-½ cups whiskey cheddar, grated
- 2 cups gruyere, grated
- 1-½ cups Parmigiano-Reggiano, grated
- 1 lb elbow macaroni
- 8 cloves garlic, minced
- 1 lb bacon, cooked and crumbled
ingredients
directions
1. Preheat oven to 375 degrees. Butter a 3-quart casserole dish and set aside. |
2. Melt 2 tbsp of the butter and add garlic powder to it. Put bread into food processor and shred while dripping the butter mixture into it. Set aside. |
3. Cook macaroni per package instructions. Mix grated cheeses and set aside. |
4. Melt remaining butter in large sauce pan until it bubbles. Add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. |
5. Remove the pan from the heat. Stir in salt, nutmeg, garlic, and 6 cups of the cheese mixture. Stir in the macaroni and pour into prepared casserole dish. Scatter breadcrumbs over the top, then bacon, and remaining cheese. Bake until browned on top, about 30 minutes. |
