Alfredo Mac and Cheese

Ingredients

3 cups elbow macaroni

3 tablespoons butter

3 tablespoons corn starch

4 cloves garlic, minced

Black pepper to taste

3 cups heavy cream

1/4 cup parmesan cheese

1/2 gram 250 pkg cream cheese, cubed

cup fresh parsley, chopped

1/4 cup sun dried tomatoes, chopped

2 cups grated cheese of choice

3/4 cup Cheese Nips crackers, ground into crumbs

1/4 cup parmesan cheese for crust

1/2 cup butter, melted for crust

Preparation

Preheat the oven to 400 degrees and position a rack in the middle. Coat an 11 x 9 inch casserole dish with cooking spray then set it aside. If you'd prefer individual dishes, like me, then do the same with medium ramekins then place them on a baking sheet.

Bring a large pot of water to a boil and cook the elbow macaroni as directed on the package, about 10 minutes. In the meantime in a medium sized sauce pan bring the butter, garlic and black pepper to a boil then add the corn starch and stir until it's smooth. Add the cream all at once and at medium heat bring it to a boil again then stir it frequently until it's thickened. Add the parmesan and cream cheese and stir it until it's melted smoothly.

Once the pasta is cooked al dente drain it return it to the pot. Mix in the sauce, parsley, sun dried tomatoes and 1 cup cheese then pour it into the prepared casserole dish or ramekins. Sprinkle the remaining 1 cup of cheese on top.

In a small bowl combine the ground goldfish crackers, parmesan and butter then sprinkle over top of the cheese. Bake it for about 20 - 30 minutes until the crust is golden brown. Enjoy!