Preheat oven to 350°F (180°C). Cook pasta according to package directions; drain and set aside. Meanwhile, combine butter, flour and garlic pressed with Garlic Press in (2-qt./1.9-L) Saucepan; whisk until smooth. Cook over medium-high heat 2-3 minutes, whisking occasionally. Slowly add milk to flour mixture, whisking constantly until smooth. Add mustard, salt and black pepper. Simmer 8-11 minutes or until sauce is thickened, stirring occasionally. Add cheeses, one at a time, whisking constantly until sauce is smooth. Stir in chives. Remove Saucepan from heat.
Meanwhile, coarsely chop croutons using Food Chopper. Add cooked pasta to Round Covered Baker. Carefully pour sauce over pasta; mix well and top with croutons. Bake, uncovered, 15-20 minutes or until sauce is bubbling and croutons are golden brown. Remove baker from oven. Let stand, covered, 10 minutes before serving.
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|Serving Size: 1 Recipe (1182g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1255 (74%)|
|Amt Per Serving||% DV|
|Total Fat 139.4g||186 %|
|Saturated Fat 85.6g||428 %|
|Monounsaturated Fat 39.6g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 431.7mg||133 %|
|Sodium 2265.6mg||78 %|
|Potassium 407.4mg||11 %|
|Total Carbohydrate 31.9g||9 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 29.9g|
|Protein 82.2g||117 %|
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Calories per serving: 1702
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