Best Potluck Macaroni and Cheese

From Cook’s Country

Has Kim tried this? No


3-4 slices hearty white sandwich bread, torn into large pieces

8 tbsp unsalted butter, 4 tbsp melted

1/4 c Parmesan cheese

Salt

1 lb macaroni

5 tbsp all-purpose flour

3 (12-oz) cans evaporated milk

2 tsp hot sauce

1/8 tsp ground nutmeg

1 tsp dry mustard

2 c shredded extra-sharp cheddar cheese

1 1/2 c shredded American cheese (about 5 oz)

3/4 c shredded Monterey Jack cheese

1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan cheese in food processor until ground to coarse crumbs. Transfer to bowl.

2. Bring 4 quarts water to boil in large pot. Add 1 tbsp salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 c macaroni water, then drain and rinse macaroni in colander under cold running water. Set aside.

3. Melt remaining 4 tbsp butter in pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 tsp salt and cook until mixture beings to simmer and is slightly thickened, about 4 minutes.  Off heat, whisk in cheeses and reserved cooking water until cheese melts. Stir in macaroni until completely coated.

4. Transfer macaroni to 13 by 9 inch baking dish and top evenly with bread crumb mixture. Bake until cheese is bubbling and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.

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