Macaroni and cheese

MAKES 12 SERVINGS

1 pound dry macaroni

3 3/4 cups evaporated milk 1 pound grated extra sharp Cheddar cheese 1/4 pound freshly grated Parmesan cheese 1/4 pound cream cheese 1½ teaspoons dry mustard powder 1/8 teaspoon cayenne pepper 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup Cheez-It crackers, finely crushed in food processor 1 cup Cheez-It White Cheddar crackers, finely crushed in food processor 2 tablespoons melted butter

Cook macaroni in salted boiling water, according to package directions. Drain and reserve.

Bring evaporated milk to a simmer in a large saucepan set over medium-low heat. Gradually whisk in Cheddar cheese, Parmesan and cream cheese a little at a time, adding more as the cheese melts to make a smooth sauce. Whisk in dry mustard powder, cayenne pepper, salt and black pepper.

Place cooked pasta in a large bowl. Pour in cheese sauce and mix well to combine thoroughly. Spray a 9-by-13-inch baking dish with pan spray. Pour the macaroni and cheese mixture into pan.

Combine crushed crackers and melted butter in a small bowl; toss. Sprinkle topping over macaroni and cheese. Bake at 350 degrees for 20 minutes or until just heated through. Do not overbake.

Note: This dish (excluding the topping of crushed crackers and melted butter) may be prepared up to 24 hours in advance. Bring to room temperature and sprinkle the topping on just before baking.

Nutrition facts per serving: 559 calories, 30 g fat, 18 g saturated fat, 92 mg cholesterol, 42 g carbohydrates, 28 g protein, 1237 mg sodium, 0 g fiber

Elizabeth Brown