6 cups macaroni cooked in salted boiling water just to al dente
6 cups grated sharp cheddar
9 cups whole milk
3/4 tsp salt
1 1/2 cup butter
1 lb. bacon, diced and cooked crisp
1 head roasted garlic, squeezed of pulp
1 1/2 tablespoons whole grain mustard
few dashes hot sauce; to taste
pepper; to taste
2 cups panko crumbs mixed with 1 tablespoon melted butter
Preheat oven to 350 degrees. Butter a large casserole dish.
Put cooked drained pasta in pot with butter and stir until melted. In a separate bowl combine well the remaining ingredients except the cheese. Stir in the cheese and egg mixture into the buttered pasta. Sprinkle with the buttered panko crumbs. Bake until the casserole is firm but not dry.