Casserole-Style Macaroni and Cheese
- 4 ounces white bread
- 4 tablespoons melted butter
- 14 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
- 18 teaspoon grated nutmeg
- 2 cups grated extra-sharp cheddar cheese
- 34 cup grated monterey jack cheese
- 1 14 cups grated white American cheese (about 5 oz)
- In food processor, grind bread, butter and parmesan until coarse crumbs form.
- Set aside.
- 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.
- 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.
- Whisk in cheese by small handfuls, letting each melt before adding the next handful.
- Whisk until smooth.
- Stir in macaroni and reserved pasta water.
- Pour into a 9x13x2" casserole.
- Sprinkle with reserved crumbs, covering top evenly.
- Bake in preheated 350F oven for 20-25 minutes until bubbly and crumbs are golden-brown.
- Let cool on a rack 5 minutes before serving.
white bread, butter, parmesan cheese, elbow macaroni, butter, flour, milk, salt, hot sauce, mustard powder, nutmeg, cheddar cheese, grated monterey, grated white american cheese
Taken from www.food.com/recipe/casserole-style-macaroni-and-cheese-338859 (may not work)