Description

Once you read this recipe, you won't be able to forget about it until you make it, so you might as well go shopping right now for the ingredients. It is so creamy and gooey, it will blow your mind. It has a surprise layer of Provolone cheese and sour crea

Ingredients

• 1 lb. macaroni, rigatoni, or penne pasta
• 4 T. butter
• 1/4 c. all-purpose flour
• 3 c. milk
• 12 oz. can evaporated milk
• 1 T/ cornstarch
• 1 T. Dijon mustard
• 1 T. chicken bouillon
• 1 t. onion powder
• 1 t. garlic powder
• 1 t. dried parsley
• 1 teaspoon salt
• ½ t. pepper
• 1/4-1/2 t. red pepper flakes, optional
• 4 c. freshly grated sharp Cheddar cheese
• 8 slices Provolone or Gouda cheese or just enough to cover a single layer 9 x 13 inch baking dish
• 1 c. sour cream
• 1 c. freshly grated Parmesan Cheese, or more to taste
• Panko Topping:
• 3/4 c. panko breadcrumbs
• 2 T. butter
• 1 T. extra-virgin olive oil

Steps

1. Cook pasta just until al dente according to package directions. DO NOT overcook. Drain; rinse with cold water.
2. Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish; set aside.
3. Melt butter in a large skillet over medium heat; whisk in flour; cook, stirring for 2 minutes. Turn heat to low; gradually whisk in milk.