INGREDIENTS
2 cloves
Garlic
1
medium to large bunch Parsley
3/4 lb
Elbow macaroni
1
Black pepper, Freshly ground
1/4 cup
Flour
1 1/2 tsp
Kosher salt
6 oz
Bread to be pulsed into crumbs, fresh
8 tbsp
Butter, unsalted
1 cup
Mozzarella, Fresh
1 1/2 cups
Parmigiano reggiano, grated
2 cups
Whole milk
2 cups
Water