Ingredients
- • 1 pound dried elbow macaroni
- • 2½ quarts water
- • 11 tablespoons unsalted butter, divided, plus more for the
- baking dish
- • One 12-ounce can evaporated milk
- • ¾ teaspoon fine sea salt
- • ½ teaspoon cayenne pepper
- • 10 ounces cheddar cheese, grated
- • 10 ounces pepper Jack cheese, grated
- • 2/3 cup coarse bread crumbs
- • ½ cup grated Parmigiano-Reggiano cheese
Preparation
Step 1
1.Put the macaroni in a large bowl and cover it with the
water. Let the pasta soak for an hour; stir it occasionally,
then drain it and use as follows. It will finish cooking in
the sauce.
2.Turn the broiler on low. Butter a 3-quart baking dish.
3. Put 8 tablespoons of the butter, evaporated milk, salt and
cayenne in a 3-quart pot over medium heat. When the
butter has melted and the milk is just steaming, slowly stir
in the cheddar and Jack cheeses, a handful at a time, until
they are both incorporated and evenly melted. Once the
sauce is blended, stir in the macaroni and cook over
medium heat for 10 minutes. The pasta will absorb some
sauce and the mixture will thicken slightly.
4. Pour the mixture into the prepared baking dish and
spread it out evenly. In a small bowl, combine the bread
crumbs and Parmigiano-Reggiano cheese; sprinkle the
mixture over the pasta. Melt the remaining 3 tablespoons
of butter in the microwave and drizzle it over the pasta.
Put the pan on the middle oven rack, centered under the
broiler and broil the pasta for 5 minutes and topping is golden brown, remove the pasta from the oven
and let it rest for 5 minutes before serving.