Creamy Baked Macaroni and Cheese

• slices white bread, torn into pieces↗4 4
• unsalted butter plus 4 tablespoons melted unsalted butter4 tablespoons
• freshly grated parmesan cheese1⁄4 cup
• salt↗1 tablespoon
• elbow macaroni↗1 lb
• flour↗5 tablespoons
• (12 ounce) cans evaporated milk↗3
• hot sauce↗2 teaspoons
• red pepper flakes↗1 teaspoon
• nutmeg↗1⁄8 teaspoon
• dry mustard1 teaspoon
• shredded extra-sharp cheddar cheese↗2 cups
• shredded American cheese1 1⁄4 cups
• shredded monterey jack cheese3⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees and place oven rack in the middle.

2. 2

   Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.

3. 3

   Transfer to bowl.

4. 4

   Bring 4 quarts water to boil in large pot.

5. 5

   Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.

6. 6

   Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.

7. 7

   Drain well & set aside.

8. 8

   Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.

9. 9

   Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.

10. 10

    Slowly whisk in evaporated milk, hot sauce, red pepper flakes, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes.

11. 11

    Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.

12. 12

    Stir in macaroni until completely coated.

13. 13

    Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.

14. 14

    Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.

15. 15

    Let sit for 5 to 10 minutes before serving.