Casserole-Style Macaroni and Cheese
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
4 qt
- Serves:
- 16
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
- In food processor, grind bread, butter and parmesan until coarse crumbs form. Set aside.
- 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.
- 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.
- Whisk in cheese by small handfuls, letting each melt before adding the next handful. Whisk until smooth. Stir in macaroni and reserved pasta water.
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!