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Over a medium heat whisk together butter (I don’t ever have margarine. I only allow butter in this house. You know the real stuff that is made from real cream.), garlic, and flour.
When it has formed a paste, add the milk, mustard and salt and pepper to taste. I personally add the milk slowly. About a third to a half a cup at a time to heat the milk more quickly rather than dumping it all in together.
Cook until thickened and smooth. I usually have a rule of thumb being let it boil for about a minute before removing from heat. Then start adding the cheese. Beginning with the cheddar.
Then the shredded American also know as Velveeta.
Then some Parmesan cheese
When the cheese is melted, pour the cooked, drained pasta into the cheese sauce. Pour into a greased 13 X 9 pan.
Then sprinkle with bread crumbs. The recipe didn’t call for melted butter to be mixed into the bread crumbs, but I would melt a tablespoon and then mix the bread crumbs into it before sprinkling over top of the macaroni.
Then bake for about 35 minutes on 350 degrees.
Serve with a great cheese drenched burger. And lick the pan clean!