4clovegarlic(crushed) or 1 heaping teaspoon of crushed garlic from a jar
8ozmozzarella cheese (shredded) or shredded jack cheese can also be used (2 cups)
4ozParmesan cheese (shredded)shredded Asiago or Romano cheese can also be used (1 cup)
green onion (chopped)for garnish
Preheat the oven to 400°. Grease a 9x13-inch pan.
In a large pot of boiling, salted water, cook the macaroni according to package directions, drain.
Meanwhile, in a medium sauce pan, melt the butter. Add the flour and garlic, whisking until smooth. Cook over medium-high heat until bubbly.
Slowly whisk in the milk, whisking until smooth. Cook over medium-high heat until thickened into a sauce.
Whisk in 1 cup of the mozzarella cheese as well as the Asiago. Season to taste with salt and pepper.
Combine the cheese sauce with the cooked noodles, stirring to distribute the sauce throughout. (It will be pretty stringy thanks to the mozzarella.)
Transfer this into the prepared baking dish. Sprinkle on the remaining 1 cup mozzarella cheese and scatter the scallions, if using, over the top. At this point, you can cool, wrap, and freeze/chill for a later baking time.
Bake for 15 minutes. If you've refrigerated the dish, add another 5 to 10 minute. If you've frozen the casserole, thaw it completely in the refrigerator first.
Nutritional values are approximate and are based on ⅛ of the recipe. Refrigerate leftovers promptly and use within 4 days.