Boiled Macaroni
| 4 qt. (4 L) water | boil | dissolve | boil until al dente | reserve 1/2 cup water and drain & rinse macaroni |
| 1 Tbs. (18 g) table salt | ||||
| 1 lb. (450 g) elbow macaroni | ||||
Macaroni and Cheese Bake
| Preheat oven to 350°F (175°C) | ||||||||||
| 4 Tbs. (55 g) melted butter | cook while stirring until light brown (1 min.) | stir in slowly | stir in | remove from heat when thickened (4 min.) | stir in until melted | stir in until coated | pour into 9x13-in. pan | top | bake 25 min. 350°F (175°C) | let rest 10 min. |
| 5 Tbs. (45 g) all-purpose flour | ||||||||||
| 3 12-oz. cans (1 L) evaporated milk | ||||||||||
| 1/8 tsp. (0.3 g) ground nutmeg | ||||||||||
| 1 tsp. (3.3 g) ground mustard seed | ||||||||||
| 2 tsp. (12 g) table salt | ||||||||||
| 1 teaspoon (5 mL) of hot sauce | ||||||||||
| 5 oz. (140 g) American cheese | grate | |||||||||
| 8 oz. (225 g) extra sharp cheddar cheese | ||||||||||
| 3 oz. (85 g) Monterey Jack cheese | ||||||||||
| 1/2 cup reserve pasta water | ||||||||||
| cooked macaroni | ||||||||||
| 4 slices of white sandwich bread | pulse into breadcrumbs | |||||||||
| 4 Tbs.(55 g) melted butter | ||||||||||
| 1/4 cup (35 g) grated Parmesan cheese | ||||||||||