"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katrina Loftin Winkel
Added: Tuesday, November 25, 2008


3 to 4 slices hearty white sandwich bread, torn into large pieces.
8 tblsp unsalted butter (4 tblsp melted)
1/4 cup grated parmesan cheese
1 pound elbow macaroni
5 tblsp all purpose flour
3 (12 ounce) cans evaporated milk
2 tsp hot sauce
1/8 tsp ground nutmeg
1 tsp dry mustard
2 cups shredded extra sharp cheddar cheese
1 1/4 cup shredded american cheese
3/4 cup shredded Monterey Jack cheese

Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and parmesan cheese in food processor until ground to coarse crumbs. Transfer to bowl.

Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve 1/2 cup cooking water, then drain and rinse the macaroni in colander under cold running water. Set aside.

Melt remaining 4 tablespoons of butter in now empty pot over medium - high heat untl foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, 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 reserved cooking water until cheese melts. Stir in macaroni until completely coated.

Transfer mixture to 13 by 9 inch baking dish and top evenly 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.




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