Macaroni & Cheese - Chef Michael Smith

Ingredients

• 1 1 pound box penne pasta
• 1/2 stick Butter
• 2 cloves garlic, chopped
• 2/3 cup all-purpose flour
• a big splash white wine
• 4 cups milk
• 1 12 ounce can unsweetened evaporated milk, or 1 1/2 cups regular milk
• 1 pound medium aged cheddar cheese, shredded
• 2 tablespoons Dijon mustard
• 1 tablespoon paprika
• a pinch cayenne pepper
• a sprinkle or two salt
• 1/2 loaf Italian bread, torn into large pieces
• a generous splash olive oil