Macaroni and Cheese With Crunchy Garlic Bread Cubes

• lb rotini pasta or 1 lb shell pasta1
• cup butter↗1⁄2
• garlic clove, pressed↗1
• teaspoon seasoning salt↗1⁄4
• French baguette, cubed↗1
• small onion, minced↗1
• tablespoons flour↗2
• cups half-and-half↗3
• teaspoon seasoning salt↗1⁄2
• teaspoon sugar↗1⁄2
• teaspoon mustard↗1⁄2
• teaspoon pepper↗1⁄4
• teaspoon hot pepper sauce↗1⁄4
• ounces Velveeta cheese, cubed↗12
• 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↗1⁄2

Step-by-step instructions

1. 1

   Butter a 15x11 baking dish.

2. 2

   Boil pasta firm. Drain (do not rinse) and toss with 2 Tablespoons of butter. Pour in buttered baking dish.

3. 3

   Melt remaining butter in saucepan. Add garlic and sauté for 3 minutes.

4. 4

   Pour half of garlic butter over bread cubes and season them with ¼ teaspoon seasoned salt.

5. 5

   Add onions to remaining ½ of butter in saucepan and caramelize onion.

6. 6

   Add flour and stir to make a paste.

7. 7

   Stir in half and half and bring to a simmer, stirring frequently. Season with ½ teaspoon seasoned salt, sugar, mustard, pepper, and hot pepper sauce.

8. 8

   Stir in Velveeta Cheese until melted.

9. 9

   Combine shredded Colby, Monterey Jack, Muenster, Sharp Cheddar, and Swiss cheeses. Set aside 1/2 cup for topping.

10. 10

    Remove Velveeta sauce from heat and stir in 2 cups of the shredded cheese mixture until melted.

11. 11

    Pour cheese sauce over pasta and gently stir. Cover with remaining ½ cup of shredded cheese mixture and bread cubes. Sprinkle bread cubes with Parmesan cheese.

12. 12

    Bake 20 to 30 minutes uncovered at 350 degrees.