Casserole-Style Macaroni and Cheese

Ingredients

Topping

• 4 ounces white bread
• 4 tablespoons melted butter
• 1/4 cup grated parmesan cheese

Pasta

• 1 lb elbow macaroni

Sauce

• 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 white American cheese (about 5 oz)

Directions

1. 1

   In food processor, grind bread, butter and parmesan until coarse crumbs form. Set aside.

2. 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. 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. 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. 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.