Ingredients: |
Ingredients: Panko crumbs or 4 hearty pieces of white sandwich bread
1 stick unsalted butter (½ stick - 4 TBSP - melted)
¼ c. Parmesan cheese, grated
salt
1 lb. elbow macaroni
5 TBSP flour
3 cans evaporated milk (12 oz. can)
2 tsp. hot sauce
1 tsp. dry mustard
2 c. extra sharp cheddar cheese, shredded
1 ¼ c. American cheese, shredded from a block obtained in the deli (not slices)
¾ c. Monterey jack cheese, shredded
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Directions: |
Directions:Put oven rack to middle position and preheat oven to 350º.
Pulse bread or Panko bread crumbs with 4 TBSP melted butter and Parmesan in a food processor until ground into coarse crumbs.
Bring 4 quarts of water to boil. Add macaroni and 1 TBSP salt to boiling water. Cook until done, about 6 minutes. Reserve ½ cup of the boiling cooking water. Then drain and rinse macaroni. Set macaroni aside.
Melt 4 TBSP butter in now empty pot over medium heat until butter is foamy. Stir in flour and stir constantly until mixture is light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, dry mustard, 2 tsp. salt and cook until slightly thickened, about 4 minutes. Remove from heat and whisk in cheeses and the ½ cup reserved pasta cooking water until the cheese melts. Stir in macaroni until completed coated in cheese.
Transfer to a 9x13-inch baking dish. Top with bread crumb mixture. Bake until the edges are bubbly and the top is golden brown, about 20-25 minutes. Let sit 5-10 minutes and serve. |
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