1 pound elbow macaroni
Kosher salt
2 slices white bread, crusts removed, and torn into rough
chunks
7 tablespoons unsalted butter
2 tablespoons all-purpose flour
One 12-ounce can evaporated whole milk
½ cup whole milk
1 teaspoon Frank’s RedHot or other hot sauce, or to taste
1 teaspoon ground mustard
1½ pounds extra-sharp cheddar cheese, grated
8 ounces American cheese, cut into ½-inch cubes
2 large eggs
Adjust an oven rack to the upper-middle position and
preheat the oven to 375°F. Place the macaroni in a large
bowl and cover with hot salted water by 3 or 4 inches.
Let sit at room temperature until tender, about 30
minutes, stirring it after the first 5 minutes to prevent
sticking. Drain.
- While the pasta is soaking, combine the bread and 2
tablespoons of the butter in the bowl of a food processor
and season with salt. Pulse until the bread is finely
chopped, 10 to 12 short pulses. Set aside. - Melt the remaining 5 tablespoons of butter in a large
saucepan over medium-high heat. Add the flour and
cook, stirring constantly, until light golden blond, about 2
minutes. Whisking constantly, slowly add the evaporated
milk, followed by the whole milk. Whisk in the hot sauce
and mustard and bring to a simmer over medium-high