Cook's Country Mac and Cheese with a touch of Brough

 (I don't know if I have any kids that don't love this dish! It is creamy and a little bit of heaven- the bacon on top makes it even better!  Rick makes this, I don't since it's more work than I prefer - but he is the better cook I would say )

3 - 4 slices hearty white bread (he did use sourdough this last time), torn into large pieces

8 Tbsp. unsalted butter - melt 4 Tbsp. of this

1/4 c. (my husband used 1/2 c.)  grated Parmesan cheese

salt

1 lb. elbow macaroni

5 Tbsp. all purpose flour

3 (12 oz.) cans evaporated milk

2 tsp. hot sauce (this last time he left this out and I actually liked it better)

1/8 tsp. ground nutmeg

1 tsp. dry mustard

2 c. shredded extra-sharp cheddar cheese

1 1/4 c. shredded American cheese (white) - about 5 oz. (make sure it's the block cheese from the deli counter, if you get pre-wrapped ones, it will result in a drier mac n cheese)

3/4 c. shredded Monterey Jack cheese

 12 oz. bacon, fried and crumbled keep in the grease if still warm, don't let it dry out, it seems to give it more flavor - this is to put on top

** my husband cut the bacon into about 1/8' strips while all the slices are bundled, out of the package, then fry it up crispy, take it out of the pan and put into a bowl; do not put on paper towels to drain.  The extra fat you get on each little piece boosts the bacon-y flavor while your eating the cheesy mac.**

*Heat oven to 350F.  Adjust rack to middle of oven

*Pulse bread, melted butter and Parmesan in food processor until ground to coarse crumb.  Put in bowl.

*Bring 4 quarts water to boil in large pot.  Add 1 Tbsp. salt and macaroni, and cook until al dente, about 6 minutes.  Reserve 1/2 c. ( my husband did 1 c.) macaroni cooking water, then drain and rinse macaroni in colander under cold running water, set aside. 

*Melt remaining 4 Tbsp. butter in now-empty pot over medium-high heat until foaming.  Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 min.    Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard,  add 2 tsp salt and cook until mixture begins to simmer and is slightly thickened, about 4 min.  Off heat (this is very important or you will have curdling cheese sauce), whisk in cheeses and 1/2 c. reserved pasta water until cheese melts.  Stir in macaroni until completely coated.

*Transfer mixture to 13x9 " baking dish and top with bread crumb mixture.  Bake until cheese is bubbling around edges and top is golden brown, 20 - 25 min.  Let sit for 5 to 20 min.