Mac & Cheese

Ingredients

  • 3 slices bread torn into large pieces
  • 4 tablespoons unsalted butter, melted
  • 1/2 ounce grated Parmesan cheese
  • 1 pound elbow macaroni
  • salt
  • 4 tablespoons unsalted butter
  • 5 tablespoons all purpose flour
  • 3 cans (12 oz) evaporated milk
  • 2 teaspoons hot pepper sauce
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon dry mustard
  • 8 ounces shredded extra-sharp cheddar cheese
  • 5 ounces shredded American cheese
  • 2 ounces shredded Monterey Jack cheese

Instructions

  1. Preheat oven to 350
  2. Pulse bread, 4 tablespoons butter, and 1/2 ounce Parmesan in food processor.
  3. Cook macaroni until al dente.
  4. Reserve 1/2 cup macaroni cooking water.
  5. Drain macaroni and set aside.
  6. Melt remaining butter over medium high heat until foaming.
  7. Stir in flour and cook, stirring constantly, until it turns light brown.
  8. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt.
  9. Cook until mixture begins to simmer and is slightly thickened (~ 4 mins)
  10. Remove from heat and whisk in cheeses and reserved water until cheese melts.
  11. Stir in macaroni.
  12. Transfer macaroni mixture to 13×9 inch baking dish and top with bread crumbs.
  13. Bake until cheese is bubbling around the edges and top is golden brown (20-25 mins)
  14. Let stand for 5 minutes before serving.

Number of servings (yield): 8

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