- bread
- 8 tablespoons butter
- 1 teaspoon garlic powder
- 5 ½ cups milk
- ½ cup flour
- 2 teaspoons salt
- 4 ½ cups wiskey cheddar, grated
- 2 cups gruyere, grated
- 1 ½ cups parmesano remano, grated
- 1 pound elbow macaroni
- 8 cloves garlic, minced
- 1 package backon, sliced & cooked
ingredients
directions
1. Preheat oven to 375 degrees & butter a 3 quart casserole dish; set aside. |
2. Melt 2 tablespoons of he butter and add garlic powder to it. Put bread in food processor and shred while dripping the butter mixture into it. Set aside. |
3. Cook macaroni per directions. Mix grated cheese and set aside. |
4. Melt remaining butter in large sauce pan until it bubbles - then add flour. Coo, 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. |
