Alfredo Mac and Cheese

Ingredients

• 16 oz elbow macaroni
• 1/4 cup butter
• 1/3 cup unbleached, all-purpose flour
• 4 clove garlic ((crushed) or 1 heaping teaspoon of crushed garlic from a jar)
• 2 1/2 cup milk
• 8 oz mozzarella cheese (shredded) ( or shredded jack cheese can also be used (2 cups))
• 4 oz Parmesan cheese (shredded) (shredded Asiago or Romano cheese can also be used (1 cup))
• salt
• black pepper
• green onion (chopped) (for garnish)

Instructions

1. 1

   Preheat the oven to 400°. Grease a 9x13-inch pan.

2. 2

   In a large pot of boiling, salted water, cook the macaroni according to package directions, drain.

3. 3

   Meanwhile, in a medium sauce pan, melt the butter. Add the flour and garlic, whisking until smooth. Cook over medium-high heat until bubbly.

4. 4

   Slowly whisk in the milk, whisking until smooth. Cook over medium-high heat until thickened into a sauce.

5. 5

   Whisk in 1 cup of the mozzarella cheese as well as the Asiago. Season to taste with salt and pepper.

6. 6

   Combine the cheese sauce with the cooked noodles, stirring to distribute the sauce throughout. (It will be pretty stringy thanks to the mozzarella.)

7. 7

   Transfer this into the prepared baking dish. Sprinkle on the remaining 1 cup mozzarella cheese and scatter the scallions, if using, over the top. At this point, you can cool, wrap, and freeze/chill for a later baking time.

8. 8

   Bake for 15 minutes. If you've refrigerated the dish, add another 5 to 10 minute. If you've frozen the casserole, thaw it completely in the refrigerator first.