Baked Mac and Cheese

• elbow macaroni↗1
• toasted white bread slices2
• butter, divided↗7 tablespoon
• flour↗2 tablespoon
• canned condensed milk↗1
• whole milk↗0.5 cup
• ground mustard↗1 teaspoon
• cheddar, shredded↗1.5
• American, Gruyère or any other meltable cheese, shredded or cubed8 ounce
• eggs, beaten↗2

Step-by-step instructions

1. 1

   PREPARATION: Preheat the oven to 375°F. Transfer the macaroni to a large bowl, cover with hot water and add a pinch of salt. Let the macaroni soak for about 30 minutes while you prepare the other ingredients.

2. 2

   CRUMBS: Melt two tablespoons of butter. Pulse the bread in a food processor and add the butter. Set aside.

3. 3

   BASE SAUCE: Melt butter in a large pot. Add flour and cook, stirring constantly, until light golden. Gradually, very slowly, whisk in condensed milk and whole milk, constantly whisking to obtain a smooth thick sauce. Add ground mustard. Bring to a gentle boil over medium heat. Remove from heat, add the cheeses – stir until melted. Season to taste.

4. 4

   PRE-BAKING PREPARATION: In a separate bowl whisk about one cup of the sauce with the eggs (to gradually raise the egg temperature). After combining, add this egg mixture to the rest of the sauce. Add the drained macaroni and stir. Pour into a greased rectangular or square baking dish.

5. 5

   BAKING: Sprinkle the crumbs, cover with foil and bake for 30 minutes. Remove the foil and bake another 5 minutes until the crumbs are browned. Serve with salt, pepper, hot sauce or anything you like with your baked mac and cheese.