3 1/2poundselbow macaroni or favorite short pastaabout 14 cups uncooked
3sticks butter or margarine
8ouncesall purpose flour
2tablespoonssalt
3tablespoondry mustard
5-10garlic cloves finely minced
1medium oniongrated or finely minced
1gallonwhole milk
4poundssharp Cheddar cheese shredded
2poundsof a combination of SwissFontina, mozzarella, Colby or Monterey Jack may also be used
Instructions
Preheat oven to 350º F. In large stock pot, cook macaroni according to package directions. Drain.
Melt butter in the same stock pot or in a large saucepan.
Sauté finely minced garlic cloves in 3-4 tablespoons of the butter
Stir in flour, salt, dry mustard and onion. Cook, stirring frequently, 5-10 minutes.
Add milk gradually, stirring constantly with a wire whisk. Cook until thickened and onions are softened. Add cheese to sauce and stir until cheese melts.
Pour over pasta and mix thoroughly. Pour into pans.
Divide evenly and sprinkle over macaroni and cheese.
Bake about 35-45 minutes or until hot and bubbling
Notes
This large quantity pasta recipe makes approximately 3 13" x 9" pans