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1
1.
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2
Adjust oven rack to middle position and heat oven to 350 degrees.
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3
Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb.
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4
Transfer to bowl.
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5
2.
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6
Bring 4 quarts water to boil in large pot.
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7
Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes.
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8
Reserve 1/2 cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water.
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9
Set aside.
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10
3.
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11
Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming.
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12
Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute.
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13
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.
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14
Off heat, whisk in cheeses and 1/2 cup reserved pasta water until cheese melts.
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15
Stir in macaroni until completely coated.
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16
4.
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17
Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture.
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18
Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes.
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19
Let sit for 5 to 10 minutes before serving.
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20
Make Ahead: The macaroni and cheese can be made in advance through step 3; since the pasta continues to absorb moisture, adjustments must be made to avoid a dry filling.
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21
To do so, increase amount of reserved pasta cooking water to 1 cup.
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22
Pour filling into 13 by 9-inch baking dish, lay plastic wrap directly on surface of pasta, and refrigerate for up to 1 day.
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23
The bread crumb mixture may be refrigerated in airtight container up to 2 days.
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24
When ready to bake, remove plastic wrap, cover macaroni mixture with foil, and bake for 30 minutes.
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25
Uncover, sprinkle bread crumbs over top, and bake until topping is golden brown, about 20 minutes longer.
