I saw a similar recipe on Americas Test Kitchen...(love that show) so I snagged it and just changed it a bit. It is so yummy and oozy usually I don't care for mac and cheese but found my self scrapping the plate trying to get all the cheese off my plate. So here you are
First cook your pasta...I use 1lb of elbows...but sometimes mix up with different shapes for the kids
Cook pasta according to box directions
When straining the water out reserve 1/2 cup of the pasta water and set aside.
Rinse pasta with cold water to stop the cooking
Sauce Ingredients
1 stick of butter...that's right I use a whole stick of the good stuff...don't try dieting while eating this baby.
3 Tbsp of flour....I use white whole wheat
3 cans of evaporated milk
1 1/2 tsp of hot sauce
1 1/2 tsp of mustard
2 tsp of nutmeg
2 cups of extra sharp cheddar.....this is where you can change to a different kind of you favorite
1 bag of shredded Monterrey jack cheese....it's a great cheese to make sauce because it hold well under the heat for melting
1/2 of American cheese..buy at the deli..ask for it in block shape not sliced
1/2 cup of the reserved pasta water
In a large sauce pot melt butter then whisk in flour. Boil for 1 minute, until light brown.
Then pour in evaporated milk, hot sauce, mustard, nutmeg, all the while whisking together.
Now start adding cheeses, start with the Monterrey to get a great base, then American, then your cheddar...keep whisking when all melted together add in your pasta water that you had set aside. Salt to your taste.
Place pasta in your casserole dish pour cheese sauce over and mix well. Place in oven 350 for 20 minutes
Meanwhile take bread throw in it the food processor, with 3 to 4 tbsp of melted butter. When crumbs are ready remove casserole from the oven pour crumbs evenly over place back in oven and switch to broil, and broil to golden brown....hint keep a close eye because in a blink of an eye you could burn it in this stage.
Enjoy....Let me know if you tried it would love to hear feedback good or bad.
