Casserole-style Macaroni And Cheese

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 4 ounces bread
• 4 tablespoons melted butter
• 1/4 cup grated parmesan cheese
• 1 lb elbow macaroni
• 4 tablespoons butter
• 5 tablespoons flour
• 3 (12 ounce) cans evaporated milk
• 1 pinch salt
• 2 teaspoons hot sauce
• 1 teaspoon mustard powder
• 1/8 teaspoon grated nutmeg
• 2 cups grated extra-sharp cheddar cheese
• 3/4 cup grated monterey jack cheese
• 1 1/4 cups grated american cheese (about 5 oz)

Recipe

• 1 in food processor, grind bread, butter and parmesan until coarse crumbs form. set aside.
• 2 boil macaroni according to directions. remove from heat when still slightly underdone and drain. reserve 1/2 cup pasta water before draining. rinse macaroni with tepid water and set aside.
• 3 melt butter in the same pot used for the pasta. add flour and stir until light gold, about 1 minute. whisk in evaporated milk. when thick, add salt, hot sauce, dry mustard, and nutmeg.
• 4 whisk in cheese by small handfuls, letting each melt before adding the next handful. whisk until smooth. stir in macaroni and reserved pasta water.
• 5 pour into a 9x13x2" casserole. sprinkle with reserved crumbs, covering top evenly. bake in preheated 350°f oven for 20-25 minutes until bubbly and crumbs are golden-brown. let cool on a rack 5 minutes before serving.