Stove-Top Mac and Cheese

By á-58

Add-ins make it a meal:

Diced Ham and Peas
Broccoli and Cauliflower Florets
Your favorite pizza toppings without cheese
Cooked Lobster and/or shrimp

Ingredients

• 1 pound elbow shaped macaroni
• Kosher salt to season the cooking water for the pasta
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 teaspoon Franks Red Hot Sauce
• 1 teaspoon ground mustard
• 1 pound sharp cheddar cheese
• 8 ounces Creamy melting cheese such as: Jack, Fontina, Gruyere, Munster, cherve, American
• 1 Tablespoon cornstarch
• 8 Tablespoons (1 stick or 4 ounces) butter cut into chunks

Details

Servings 12
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Cook pasta according to package directions. While the pasta is cooking, make the sauce. (Yes, you’ll have to pay attention, have everything ready to go before you start cooking the pasta.)

In a separate bowl, mix the milk, eggs, hot sauce and mustard in a bowl; whisk it all together until smooth.

Shred or cube the cheese. If using a very soft cheese, just cube it. Toss all the cheese with the cornstarch to give the cheese a light dusting. This helps prevent clumps and also thickens the sauce.

When the pasta is cooked, drain it and return it to the pot.

Add the butter; stir gently to coat the pasta, until the butter is melted.

Add the milk mixture and then the cheese mixture to the pot, stir to incorporate.

Cook over medium heat until warm, cheese is fully melted and incorporated into the milk so it is silky smooth.

Taste to adjust seasonings with salt or hot sauce.

Serve immediately. Garnish with toasted bread crumbs if desired.