Macaroni And Cheese With Crunchy Garlic Bread Cubes - cooking recipe

Ingredients

1 lb rotini pasta or 1 lb shell pasta
1/2 cup butter
1 garlic clove, pressed
1/4 teaspoon seasoning salt
1 French baguette, cubed
1 small onion, minced
2 tablespoons flour
3 cups half-and-half
1/2 teaspoon seasoning salt
1/2 teaspoon sugar
1/2 teaspoon mustard
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
12 ounces Velveeta cheese, cubed
1/2 cup colby, shredded
1/2 cup monterey jack cheese, shredded
1/2 cup muenster cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup swiss cheese, shredded
1/2 cup parmesan cheese, grated

Preparation

Butter a 15x11 baking dish.
Boil pasta firm. Drain (do not rinse) and toss with 2 Tablespoons of butter. Pour in buttered baking dish.
Melt remaining butter in saucepan. Add garlic and saute for 3 minutes.
Pour half of garlic butter over bread cubes and season them with 1/4 teaspoon seasoned salt.
Add onions to remaining 1/2 of butter in saucepan and caramelize onion.
Add flour and stir to make a paste.
Stir in half and half and bring to a simmer, stirring frequently. Season with 1/2 teaspoon seasoned salt, sugar, mustard, pepper, and hot pepper sauce.
Stir in Velveeta Cheese until melted.
Combine shredded Colby, Monterey Jack, Muenster, Sharp Cheddar, and Swiss cheeses. Set aside 1/2 cup for topping.
Remove Velveeta sauce from heat and stir in 2 cups of the shredded cheese mixture until melted.
Pour cheese sauce over pasta and gently stir. Cover with remaining 1/2 cup of shredded cheese mixture and bread cubes. Sprinkle bread cubes with Parmesan cheese.
Bake 20 to 30 minutes uncovered at 350 degrees.