INGREDIENTS
1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
4 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 12 oz. can evaporated milk
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 tablespoon chicken bouillon
1 tsp EACH onion pwdr, garlic pwdr, dried parsley, salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes (optional)
4 cups freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 cup sour cream
1 cup freshly grated Parmesan cheese
Panko Topping (optional)
3/4 cup panko breadcrumbs
2 tablespoon butter
1 tablespoon extra virgin olive oil
INSTRUCTIONS