Casserole-Style Macaroni and Cheese

From "Cook's Country From America's Test Kitchen," episode 109, "Barbecued Chicken." Use a young cheddar; an aged cheddar will break the sauce.

• Ready In: 1 hr 5 mins
• Serves: 16
• Yields: 4 qt

Ingredients

• Topping

• 4  ounces  white bread
• 4  tablespoons  melted butter
• 1⁄4 cup  grated parmesan cheese

• Pasta

• 1  lb elbow macaroni

• Sauce

• 4  tablespoons butter
• 5  tablespoons flour
• 3 (12 ounce) cans evaporated milk
• 1  pinch salt
• 2  teaspoons  hot sauce
• 1  teaspoon mustard powder
• 1⁄8 teaspoon  grated nutmeg
• 2  cups  grated extra-sharp cheddar cheese
• 3⁄4 cup  grated monterey jack cheese
• 1 1⁄4 cups  grated white American cheese (about 5 oz)

Directions

1. In food processor, grind bread, butter and parmesan until coarse crumbs form. Set aside.
2. Boil macaroni according to directions. Remove from heat when still slightly underdone and drain. Reserve 1/2 cup pasta water before draining. Rinse macaroni with tepid water and set aside.
3. Melt butter in the same pot used for the pasta. Add flour and stir until light gold, about 1 minute. Whisk in evaporated milk. When thick, add salt, hot sauce, dry mustard, and nutmeg.
4. Whisk in cheese by small handfuls, letting each melt before adding the next handful. Whisk until smooth. Stir in macaroni and reserved pasta water.
5. Pour into a 9x13x2" casserole. Sprinkle with reserved crumbs, covering top evenly. Bake in preheated 350°F oven for 20-25 minutes until bubbly and crumbs are golden-brown. Let cool on a rack 5 minutes before serving.