For the béchamel sauce, melt the butter in a heavy medium saucepan. When the foam subsides, stir in the flour and cook over low heat, stirring constantly, for several minutes. Slowly add the heated milk and cook over medium heat, stirring to prevent scorching. Remove from heat and add the salt, pepper, Tabasco and the Parmigiano, stirring well to melt the cheese. Cover and set aside.
Preheat the oven to 350 degrees. Butter a 3-quart glass or ceramic baking dish.
Fill a large pot with water and bring to a boil over high heat. Add the salt. Pour the macaroni into the rapidly boiling water, stir vigorously, and cook for approximately 5 minutes, until slightly undercooked and very al dente. Drain the macaroni, return it to the pot, and immediately toss with the butter and garlic. Add the sauce and toss again. Set aside.
Mix the cheddar processed cheese together. Place one-third of the macaroni into the baking dish. Sprinkle with one-third of the cheese. Top with another one-third of the macaroni and one-third of the cheese. Top with another one-third of the macaroni and one-third of the breadcrumbs, Parmigiano, and, seasoning salt together on a piece of waxed paper. Sprinkle over the top of the macaroni and cheese.
Place in the oven and bake for 30 to 45 minutes, or until bubbling and the top is beginning to brown. Remove from the oven and let sit for 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1398g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1964 (45%)|
|Amt Per Serving||% DV|
|Total Fat 218.2g||291 %|
|Saturated Fat 134.2g||671 %|
|Monounsaturated Fat 58.9g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 628.9mg||194 %|
|Sodium 4482.6mg||155 %|
|Potassium 1641.2mg||43 %|
|Total Carbohydrate 420.8g||124 %|
|Dietary Fiber 18.4g||74 %|
|Sugars, other 402.3g|
|Protein 185g||264 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4412
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