Ingredients
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2 cups whole milk
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1/2 lb butter, plus extra
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butter, for dish
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1 1/4 lbs elbow macaroni
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2 cups double cream
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1/2 cup onion, diced (1 small onion)
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4 garlic cloves, minced
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1 cup flour
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6 cups shredded sharp cheddar cheese
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2 cups grated parmesan cheese
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3 tablespoons Tabasco jalapeno sauce
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1/4 teaspoon ground cumin
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salt
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ground pepper
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1/2 cup seasoned bread crumbs
Instructions
- Preheat oven to 350 degrees.
- Lightly butter a 9x13x4-inch baking dish.
- Bring a large pot of salted water to boil over high heat and cook macaroni until al dente, 8 to 10 minutes.
- In a small bowl, combine cream and milk.
- In a large saucepan over medium heat, melt the 1/2 pound of butter and cook the onion and garlic until the onion is translucent, about 6 minutes stirring occasionally.
- Add the flour, stirring constantly for 3 minutes.
- Add the cream mixture in a steady stream and whisk until smooth.
- Bring to boil, stirring occasionally, 8 to 10 minutes.
- Stir in 4 cups of the cheddar, 1 cup of the grated parmesan, the Tabasco and cumin.
- Stir until the cheese has melted (the sauce will be very thick and creamy).
- Season with salt and pepper.
- Remove the sauce from the heat and stir in macaroni.
- Pour the mixture into prepared dish and sprinkle with the remaining cheddar and parmesan and finally bread crumbs.
- Bake uncovered for about 20 minutes or until bubbling and brown on top.