Creamy Three-Cheese Macaroni Bake

1. Prepare the Crumb Topping

In a food processor, pulse the torn bread, melted butter, and Parmesan cheese until you have coarse crumbs. Transfer these crumbs to a bowl and set aside.

2. Cook the Macaroni

Bring 4 quarts of water to a boil in a large pot, adding a tablespoon of salt. Add the macaroni and cook until al dente, about 6 minutes. Reserve 1/2 cup of the cooking water before draining the macaroni. Rinse the drained macaroni under cold water and set it aside.

3. Make the Cheese Sauce

In a large pot, melt the remaining 4 tablespoons of butter over medium heat until it starts to foam. Stir in the flour, cooking and stirring constantly until it turns a light brown, which should take about a minute. Slowly whisk in the evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons of salt. Continue to cook, whisking constantly, until the mixture simmers and thickens slightly, which will take about 4 minutes.

4. Combine Cheese and Macaroni

Remove the pot from heat and whisk in the cheddar, American, and Monterey Jack cheeses along with the reserved pasta water. Stir until the cheese is completely melted and the sauce is smooth. Add the cooked macaroni to the pot, stirring until the pasta is thoroughly coated in the cheese sauce.

5. Assemble and Bake

Preheat your oven to 350 degrees Fahrenheit. Transfer the macaroni and cheese mixture to a 13 by 9-inch baking dish, spreading it out evenly. Sprinkle the prepared bread crumb mixture over the top. Bake in the preheated oven for 20 to 25 minutes, until the cheese is bubbling around the edges and the top is golden brown. Let the dish rest for 5 to 10 minutes before serving.