1. Preheat oven to 350 degrees
2. Pulse bread, melted butter and Parmesan in food processor until ground into course crumbs, about 8 pulses
3. bring 4 quarts water to boil in a large pot. Add macaroni and 1 tablespoon salt. Cook until tender
4. Reserve 1/2 cup cooking water, then drain and rinse macaroni and run under cold water.
5. Melt remaining 4 tablespoons of butter in now empty pot over medium-high heat.
6. Stir in flour and cook, stirring constantly until mixture turns light brown (about a minute)
7. Whisk in evaporated milk, hot sauce, nutmeg, and 2 teaspoons of salt. Cook until mixture begins to simmer and is slightly thickened (about 4 minutes)
8. Off heat, whisk in cheeses and reserved cooking water until cheeses melt
9. Stir in macaroni until completely coated.
10. Transfer mixture to 13 x 9 inch baking dish and top evenly with bread crumb mixture.
11. Bake until cheese is bubbling around edges and top is golden brown (20-25 minutes)
Originally Submitted
11/11/2013
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