Recipe developed and shot by Brian and Fatima of @liliesandloafers.
This recipe was inspired by techniques from J. Kenji López Alt’s Food Lab and recipes from Chrissy Teigen’s Cravings, Brian’s mom and great grandmother.
What You’ll Need:
For the Mac & Cheese:
1/2 pound elbow macaroni
2 1/2 tablespoons butter
1 tablespoon flour
6 ounces evaporated milk
1/4 cup whole milk
1/2 teaspoon Frank’s RedHot Buffalo Wing Sauce
1/2 teaspoon ground mustard
3/4 pound sharp shredded cheddar cheese
4 ounces American Cheese (about 4-5 slices)
2 slices of young, smoked gouda cheese
1 egg, beaten
For the Bread Crumbs:
4 slices of bread (white or wheat)
3 large cloves of garlic, crushed
3 tablespoons butter
Pinch of kosher salt
Pinch of black pepper
3 tablespoons grated parmesan cheese
What To Do:
To make life easier, measure out all of your ingredients ahead of time. Take out your cheeses and set aside. Letting them come to room temperature will help in the melting process. Not required, but helpful.
Butter a 1.5-quart glass baking, casserole, or Dutch oven. Set aside.
Fill a medium pot with the elbow macaroni and throw a half a handful of kosher salt over the noodles.
Run your tap water to the hottest setting. Once the water is hot, fill your pot up with water about 3 inches above the macaroni. Set aside for about 25-30 minutes. After a few minutes, stir the macaroni to avoid sticking.
While the macaroni is “cooking,” let’s make the bread crumbs! Crumble sliced bread in food processor and set aside.
Heat a large skillet over medium heat.
Add the butter and melt it completely. Wait until you start to see it foam.
Add crushed garlic to the skillet and cook for about a minute.
Add breadcrumbs, salt, pepper, and stir together.
Stir the breadcrumb mixture frequently for about 7 minutes until lightly toasted.
Add breadcrumbs to a large plate and stir in grated parmesan cheese. Set aside.
Drain pasta once it’s done. The noodles should be squishy but firmer than if you cooked them in boiling water.
Preheat your oven to 375°F.
In a large pot over medium-high heat, melt 2.5 tablespoons of butter
Stir in flour until combined completely for 1-2 minutes.
Whisk in the evaporated milk and whole milk, whisking constantly for about a minute.
Whisk in the buffalo sauce and ground mustard. Start to let this mixture simmer while whisking.
Turn off the heat and add in all of the cheeses. Whisk together until smooth, then add salt and pepper to taste. Add more hot sauce, salt, pepper, ground mustard if necessary.
Add in the beaten egg and whisk together until combined.
Add in your drained pasta and stir together until combined.
Pour the mac and cheese mixture into your baking dish.
Scoop breadcrumbs over the top and cover with aluminum foil.
Place in the oven and bake for 30 minutes.
Remove the foil and bake for another 8-10 minutes until the top layer starts to brown.
Remove the oven and let sit for 5 minutes before serving.