The BEST Macaroni and Cheese

This Mac n cheese is rich, hearty, flavorful, and creamy. My husband calls this orgasmic!

• Ready In: 50 mins
• Serves: 10
• Yields: 10 Main dish servings

Ingredients

• 1  lb  uncooked elbow macaroni
• 1⁄2 cup butter
• 1⁄4 cup  and 1 tablespoon all-purpose flour
• 1 1⁄2 cups milk
• 2 1⁄2 cups evaporated milk
• 1  cup heavy cream
• 1  cup sour cream
• 1  pinch dry mustard or 1⁄4-1⁄2 teaspoon  prepared Dijon mustard, to taste
• 1  fresh garlic clove, pressed
• 1  cup  fresh grated romano cheese
• 5 -6  cups  shredded sharp cheddar cheese
• 1⁄2 cup butter
• 2  cups  breadcrumbs
• 2  liberal pinches paprika, smoked if available

Directions

1. * Cook macaroni according to the package directions. Drain.
2. * In a large saucepan, melt butter over medium heat. Whisk in flour, making a roux.
3. * Add milk, evaporated milk, cream, and sour cream to roux slowly, whisking constantly.
4. * Stir in mustard and garlic.
5. * Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.
6. * Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. (If you want to "make ahead", at this point, you can stop and refrigerate up to one day.).
7. * To make topping:
8. * Melt butter in a skillet over medium heat.
9. * Add breadcrumbs and brown.
10. * Spread over the macaroni and cheese to cover.
11. * Sprinkle with a little paprika.
12. * Bake at 350 degrees F (175 degrees C) for 30 minutes (or, if you made this ahead and refrigerated, add 10-20 extra minutes). Serve.