1 teaspoon ground mustard
1 pound extra-sharp cheddar cheese, grated (see Note
above)
8 ounces American cheese, cut into ½-inch cubes (see Note
above)
1 tablespoon cornstarch
8 tablespoons (1 stick) unsalted butter, cut into 4 chunks
Place the macaroni in a large saucepan and cover it with
salted water by 2 inches. Add a large pinch of salt and
bring to a boil over high heat, stirring occasionally to
keep the pasta from sticking. Cover the pan, remove from
the heat, and let stand until the pasta is barely al dente,
about 8 minutes.
- Meanwhile, whisk together the evaporated milk, eggs,
hot sauce, and mustard in a bowl until homogeneous.
Toss the cheeses with the cornstarch in a large bowl until
thoroughly combined. - When the pasta is cooked, drain it and return it to the
saucepan. Place over low heat, add the butter, and stir
until melted. Add the milk mixture and cheese mixture
and cook, stirring constantly, until the cheese is
completely melted and the mixture is hot and creamy.
Season to taste with salt and more hot sauce. Serve
immediately, topping with toasted bread crumbs if
desired.
STOVETOP MAC ’N’ CHEESE WITH HAM AND PEAS
Stir in 1 cup cubed sautéed ham and 1 cup thawed frozen
peas along with the milk and cheese mixtures in step 3.