CREAMY HOMESTYLE MAC N’ CHEESE

6 quarts water
1 pound elbow macaroni
4 tablespoons butter, divided
1 clove garlic, minced
3 tablespoons all-purpose flour
1/4 teaspoon Tabasco sauce, plus additional to taste
3 cups milk
1/2 cup heavy cream
2 cups freshly grated sharp Cheddar cheese
1 cup Pepper Jack cheese, grated
1 cup Mozzarella cheese, grated
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard

Topping

4 T. butter
2-1/2 cups dry bread crumbs
¾ cup Parmesan
2 T. chopped fresh parsley

Preheat oven to 375 degrees.

Grease a 13 by 9-inch casserole dish. Cook the macaroni al dente, drain and stir in 1 T. of the butter. Set aside.

In a large saucepan, melt the remaining 3 T. of butter. Add the garlic and sauté for 1 minute. Add the flour, and whisk until it begins to bubble. Add Tabasco and gradually whisk in the milk, bringing the sauce to a boil.

Reduce the heat to low and gradually add the cream, cheeses, salt, pepper, and mustard, whisking until the cheese has melted and the sauce is smooth. Taste the sauce for seasoning and add additional salt, pepper, or Tabasco if necessary.

Stir the sauce into the macaroni, and transfer the mixture to your prepared baking dish.

Melt butter for topping in small pan on stovetop.

Add bread crumbs and toss until well buttered, then add cheese and parsley, stirring to combine. Spread topping over casserole. Bake for 30 minutes or until topping is golden.