Creamy Baked Macaroni And Cheese

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 slices bread, torn into pieces
• 4 tablespoons unsalted butter plus 4 tablespoons melted unsalted butter
• 1/4 cup freshly grated parmesan cheese
• 1 tablespoon salt
• 1 lb elbow macaroni
• 5 tablespoons flour
• 3 (12 ounce) cans evaporated milk
• 2 teaspoons hot sauce
• 1 teaspoon red pepper flakes
• 1/8 teaspoon nutmeg
• 1 teaspoon dry mustard
• 2 cups shredded extra-sharp cheddar cheese
• 1 1/4 cups shredded american cheese
• 3/4 cup shredded monterey jack cheese

Recipe

• 1 preheat oven to 350 degrees and place oven rack in the middle.
• 2 pulse bread, melted butter, and parmesan in food processor until ground to coarse crumb.
• 3 transfer to bowl.
• 4 bring 4 quarts water to boil in large pot.
• 5 add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
• 6 reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
• 7 drain well & set aside.
• 8 melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
• 9 stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
• 10 slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.
• 11 off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
• 12 stir in macaroni until completely coated.
• 13 transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
• 14 bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
• 15 let sit for 5 to 10 minutes before serving.