25 minutes
A rich, creamy macaroni and cheese made with a combination of extra-sharp cheddar and American cheese for a luscious, smooth sauce.
Elbow Macaroni
0 lb
to taste
Evaporated Milk, canned
0 oz
each
Frank's RedHot, hot sauce
teaspoons
Ground Mustard
teaspoons
Extra-Sharp Cheddar, grated
0 lb
American Cheese, cut into 1/2-inch cubes
0 oz
tablespoons
Unsalted Butter, cut into 4 chunks
tablespoons
1. Cook the Pasta
Start by placing the elbow macaroni in a large saucepan. Cover the pasta with salted water, ensuring the water level is about 2 inches above the macaroni. Bring the water to a boil over high heat. Once boiling, let the pasta cook for about 8 minutes, until it’s barely al dente. The starch released from the pasta will help thicken our sauce later, so don’t overcook it. Drain the pasta and set it aside for the next step.
2. Prepare the Milk Mixture
In a bowl, whisk together the evaporated milk, large eggs, Frank’s RedHot, and ground mustard. This mixture forms the base of our creamy cheese sauce. The evaporated milk lends a rich creaminess, while the eggs help bind the sauce, ensuring our macaroni is indulgently smooth.
3. Combine Cheese and Cornstarch
In a large bowl, toss the grated extra-sharp cheddar and American cheese cubes with cornstarch until thoroughly combined. The cornstarch helps to prevent the cheese from clumping and ensures a velvety sauce.
4. Melt and Mix
Return the drained pasta to the large saucepan and add the chunks of unsalted butter. Stir the pasta until the butter is completely melted, coating every piece. Pour in the milk mixture, followed by the cheese mixture. Cook over medium heat, stirring constantly. This ensures the cheese melts evenly and the sauce becomes creamy and smooth. Continue stirring until the cheese is fully melted and the sauce is hot and luscious.
5. Season and Serve
Taste the macaroni and season with kosher salt as needed. If you like a bit more kick, add an extra dash of hot sauce. For an added crunch, top with toasted bread crumbs if desired. Serve immediately and enjoy the rich, creamy comfort of homemade stovetop cheddar macaroni.
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Opt for high-quality, aged cheddar for a deeper, more sophisticated flavor. Avoid pre-shredded cheeses as they often contain anti-caking agents that can affect the smoothness of your sauce.
The roux (butter and flour mixture) is key to a thick and stable cheese sauce. Cook the roux until it's a pale golden-brown to ensure there’s no raw flour taste and to create a rich base for your sauce.
Reserve a cup of the pasta cooking water before draining. The starchy water is a perfect adjustment liquid that can help to emulsify and smooth out your cheese sauce, should it become too thick.
Cook your pasta al dente. It will continue to cook a bit in the sauce, and you don't want it to become mushy. Typically, aim for 1-2 minutes less than the package’s recommended cooking time.
Add the milk to the roux slowly, whisking constantly to prevent lumps. Once all the milk is added, cook the mixture until it thickens to the consistency of heavy cream before adding the cheese.
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