• Coat the inside of a 9x13-inch casserole with non-stick cooking spray.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add half of the minced garlic and sauté until fragrant, about 1 minute.
• Whisk in the flour and cook until white bubbles form on the surface. Cook the mixture for 2-3 minutes, until smooth and thick.
• Gradually add the milk, mustard, and Tabasco, whisking until the mixture comes to a boil and thickens.
• Remove the pan from the heat, add 2 3/4 cups of cheese, stirring until melted. Combine the macaroni and sauce and stir until well mixed. Transfer to the prepared dish.
• Melt the remaining 4 tablespoons of butter in a small saute pan over medium heat. Add the ramining garlic and saute for 1 to 2 minutes, until fragrant.
• Remove from the heat, toss the garlic butter with the bread crumbs and Parmesan cheese. Stir in the remaining 1/4 cup of cheddar cheese.
• Sprinkle the mixture over the top of the mac and cheese. Cover and refrigerate for up to 2 days or freeze for up to 1 month.

To Bake:

• Defrost the casserole in the refrigerator overnight, if necessary.
• Preheat the oven to 375 degrees F. Allow the casserole to come to room temperature for about 30 minutes.
• Bake the mac and cheese for 30-40 minutes, until the sauce is bubbling and the topping is golden brown. Allow to rest for 5-10 minutes before serving.
• Keep this crowd-pleasing entrée on hand in your freezer for the nights when you don't want to cook dinner.