Macaroni and Cheese Bake

For the bread crumb topping, use 4 slices of white sandwich bread, 4 tablespoons (55 g) melted butter, ¼ cup (35 g) grated Parmesan cheese.

The rest of the ingredients needed are 5 Tbs. (45 g) all-purpose flour, 1 lb. (450 g) elbow macaroni, 3 12-oz. cans (1 L) evaporated milk, 5 oz. (140 g) American cheese, 8 oz. (225 g) extra sharp cheddar cheese, 3 oz. (85 g) Monterey Jack cheese, 1/8 tsp. (0.3 g) ground nutmeg, 1 tsp. (3.3 g) ground mustard seed, 2 tsp. (12 g) table salt, 4 Tbs. (55 g) melted butter, and 1 teaspoon (5 mL) of hot sauce. The rest of the ingredients needed are 5 Tbs. (45 g) all-purpose flour, 1 lb. (450 g) elbow macaroni, 3 12-oz. cans (1 L) evaporated milk, 5 oz. (140 g) American cheese, 8 oz. (225 g) extra sharp cheddar cheese, 3 oz. (85 g) Monterey Jack cheese, ⅛ tsp. (0.3 g) ground nutmeg, 1 tsp. (3.3 g) ground mustard seed, 2 tsp. (12 g) table salt, 4 Tbs. (55 g) melted butter, and 1 teaspoon (5 mL) of hot sauce.

Directions at cookingforengineers.com

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