Creamy Baked Macaroni and Cheese

Recipe by Diana Adcock
READY IN: 45mins




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