Festive Macaroni And Cheese - cooking recipe

Ingredients

4 tablespoons butter
5 tablespoons flour
3 (12 ounce) cans evaporated milk
1 cup milk
1 cup American cheese, cubed
4 cups sharp cheddar cheese, shredded
2 teaspoons dry mustard
1 teaspoon nutmeg
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons hot sauce
1 lb elbow macaroni
2 shallots, chopped
1 bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped finely
1 lb broccoli, thawed and chopped or 1 lb cauliflower, mix thawed and chopped
2 (14 ounce) cans diced tomatoes, drained
2 cups breadcrumbs

Preparation

In a large skillet, saute scallions, bell pepper, and jalapeno until softened; drain.
Cook macaroni just until al dente, 8-10 minutes.
In a large saucepan, melt butter over medium heat.
Add flour; whisk while cooking, and cook until smooth and lightly browned.
Whisk in evaporated milk, milk, and spices; stir until thickened.
Stir in American cheese; allow to melt thoroughly. Add cheddar in one-cup increments, melting thoroughly between additions.
Mix sauce with vegetables and pasta; add to greased 13 x 9 inch pan.
Top with breadcrumbs.
Bake, uncovered, at 350 F 40-45 minutes or until hot and bubbly.