Hands on time: 30 minutes
Total Time: 30 minutes
Makes: 6 servings
Tip: To make coarse breadcrumbs, leave a few slices of bread out overnight to dry, tear and rub between hands to create ragged crumbs roughly the size of peas.
Recipe
- Garlic Breadcrumbs: 2 cups coarse hand torn breadcrumbs (see tip)
- 4 tbsp salted butter
- 1/2 tsp garlic powder
- 3-Cheese Bechamel Sauce: 1/2 cup of salted butter
- 1/2 cup all-purpose flour
- 4 cups Ontario 2% milk, warmed
- 2 tsp Dijon
- 1 clove garlic, minced
- 2 cups (340 grams) aged Ontario Cheddar, shredded
- 1 cup Ontario shredded Mozzarella
- 1 cup finely grated Parmesan
- 1/4 tsp salt
- 500 g dried Macaroni
Method of preparation
Butter-toasted Breadcrumbs:
In large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and toast, stirring constantly, until golden brown. Sprinkle with garlic powder and stir for 30 seconds more. Transfer to plate to cool.
3-Cheese Bechamel Sauce:
Meanwhile, in large pot over medium heat, melt butter. Add flour and cook, whisking continuously, until thick paste forms. Continue to cook for 1-2 minutes. Slowly whisk in milk. Add Dijon and garlic. Cook for 1-2 minutes more. Add cheese, one cup at a time, and whisk until smooth. Remove from heat. Taste and add salt, if needed.
In large pot of boiling, salted water, cook macaroni adding 2-3 minutes to package directions. Slight overcooking will keep macaroni from absorbing moisture from cheese sauce.
Add cooked pasta to cheese sauce and mix until combined. Transfer to serving dish; top with breadcrumbs.
