1 Box(1lb) of Rigatoni and or 1/2 Box of Rigatoni/1/2 Box Ziti
1/2 Cup Garlic Powder and 3 Gloves Fresh Garlic
Fresh Parsley
1 Cup Cream
1 Cup Panko Bread Crumbs
Preheat oven to 350F. Combine shredded cheeses in a large bowl and set aside. Add Panko crumbs, Garlic Powder and fresh parsley in a bowl, mix, set aside.
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
Melt butter in a deep saucepan, dutch oven, or stock pot. Add Fresh Chopped Garlic to brown.
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in Pepper.
Add 1/2 shredded cheese and whisk until smooth. Add other half of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
Pour the mac and cheese into the prepared baking dish. Cover with Panko Mix. Bake for 30 minutes or until crust is brown.
