Creamy Baked Macaroni and Cheese

This recipe did not clump up on me, and man is it good, creamy and cheesy! You can thank the cooks at Cooks Country for the Original. Omit red pepper flakes if that's the one your looking for!

• Ready In: 45 mins
• Serves: 8

Ingredients

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

Directions

1. Preheat oven to 350 degrees and place oven rack in the middle.
2. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
3. Transfer to bowl.
4. Bring 4 quarts water to boil in large pot.
5. Add 1 tablespoon salt and macaroni to boiling water and cook 6 minutes-do not overcook.
6. Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
7. Drain well & set aside.
8. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming-don't let it brown.
9. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
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. Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
12. Stir in macaroni until completely coated.
13. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
14. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
15. Let sit for 5 to 10 minutes before serving.