Make-Ahead Creamy Macaroni and Cheese

Ingredients

• •4 slices bread
• •¼ cup parmesan cheese
• •1 garlic clove
• •8 tablespoons butter
• •salt and pepper
• •1 pound elbow macaroni
• •6 tablespoons flour
• •1 teaspoon mustard powder
• •⅛ teaspoon cayenne pepper
• •4½ cups chicken broth
• •1½ cups heavy cream
• •4 cups colby cheese
• •2 cups cheddar cheese

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Method

From foodista.com — read the original

1. 1Process Topping - Pulse bread, Parmesan, garlic and 2 Tbsp. butter in food processor until coarsely ground. Divide crumb mixture between 2 zip-lock freezer bags and freeze.
2. 2Cook pasta - Bring 4 quarts water to boil in large pot.
3. 3Add 1 Tbsp. salt and macaroni and cook until barely softened, about 3 minutes.
4. 4Drain pasta, then spread out on rimmed baking sheet and let cool.
5. 5Make Sauce -
6. 6Heat remaining butter, flour, mustard, and cayenne in empty pot over medium-high heat, stirring constantly, until golden and fragrant, about 2 minutes.
7. 7Slowly whisk in broth and cream and bring to boil. Reduce heat to medium and simmer until slightly thickened, about 15 minutes. Off heat, whisk in colby, cheddar, 1 tsp. salt and 1/2 tsp. pepper until smooth.
8. 8Freeze - Stir cooled pasta into sauce, breaking up any clumps, until well combined. Divide pasta mixture between two 8-in square microwaveable baking dishes. Cool to room temperature. Wrap dishes tightly with plastic, cover with foil, and freeze for up to 2 months.
9. 9Bake - Preheat oven to 375 degrees F.
10. 10Remove foil from casserole and reserve. Microwave casserole until mixture is thawed and beginning to bubble around the edges; 7 to 12 minutes, stirring and replacing plastic halfway through cooking. Discard plastic and cover plan with reserved foil.
11. 11Bake 20 minutes, then remove foil and sprinkle with 1 bag frozen bread crumbs. Continue to bake until crumbs are golden brown and crisp, about 20 minutes longer.
12. 12Let cool 10 minutes.