Supremo® Macaroni and Cheese

1 pkg (16 Oz) macaroni

2 containers (15 oz. each) V&V SUPREMO® CREMA SUPREMO®, CREMA *RANCHERITO® or CREMA CHIHUAHUA sour cream

7 cups V&V SUPREMO® QUESO CHIHUAHUA® CHEESE, shredded

3 Tbsp. mustard (Dijon style)

1 tsp. salt or to taste

5 Tbsp. butter (unsalted)

3 cloves garlic, chopped rough

1 cup breadcrumbs

½ cup V&V SUPREMO® SIERRA® COTIJA cheese, ground

1 gallon of water

1. Preheat oven to 400 degrees.
2. Bring 1 gallon of water to boil with 1 tbsp. Salt in large pot.  Add macaroni, and cook until slightly underdone.  Drain pasta and rinse with cold water.
3. Place sour cream in saucepan over medium heat with 2 cups Chihuahua® cheese. Whisk until cheese is fully melted. add 2 more cups of cheese, repeat procedure. Add two more cups of cheese, turn heat to high, and whisk constantly until sauce is smooth.
4. Add mustard and salt to sauce, whisk until blended.
5. Heat butter in nonstick skillet over medium heat, add garlic and cook 3 minutes.  Strain garlic from butter.  Discard garlic and return butter to skillet.
6. Add breadcrumbs to skillet and cook over medium heat, stirring, until bread starts to toast. Add cotija  cheese and continue cooking for 4 minutes, stirring constantly.
7. Place pasta in large ovenproof casserole, add cheese sauce and mix well. Sprinkle remaining 1 cup Chihuahua® cheese over the top, and bake for 20 minutes. Sprinkle breadcrumbs over the top and bake 5 more minutes.  Remove from oven.

SERVING: Serve immediately.