285 grams cheddar cheese grated (we like extra sharp)
453 grams elbow macaroni dried
12 ounce evaporated milk canned
50 grams parmesan grated
285 grams pepper jack cheese grated
4.5 grams salt
45 grams butter unsalted melted
Equipment
bowl
frying pan
oven
pot
baking pan
broiler
Directions
Put the macaroni in a large bowl and cover with the water.
Let the pasta soak for an hour, stirring occasionally; then drain it and use as follows. It will finish cooking in the sauce.
Turn the broiler on low. Butter a 3-quart baking dish.
Put the butter, evaporated milk, salt, and cayenne in a 3-quart pot over medium heat. When the butter is melted and the milk is just steaming, slowly stir in the Cheddar and Jack cheeses, handful by handful, until they are both incorporated and evenly melted. When the sauce is made, stir in the soaked macaroni and cook over medium heat for 10 minutes. The pasta will absorb some sauce and the mixture will thicken slightly.
Pour the mixture into the prepared baking dish and spread it out evenly. In a small bowl, combine the bread crumbs and Parmigiano cheese; sprinkle them over the pasta.
Drizzle with the melted butter.
Put the pan on the middle oven rack, centered under the broiler, and broil the pasta for 5 minutes. When the topping is golden brown, remove the pasta from the oven and let rest for 5 minutes before serving.
