Description
The creamiest mac and cheese made on the stovetop.
Ingredients
- 1 teaspoon Dry Mustard
- 1 teaspoon Water
- 2 Large Eggs
- 1 can (12 Oz. Size) Evaporated Milk, Divided
- ¼ teaspoons Cayenne Pepper
- ¼ teaspoons Garlic Powder
- 1 pinch Sea Salt, Plus Additional For Pasta Water
- Fresh Cracked Black Pepper
- 2 cups Dry Elbow Macaroni
- 4 Tablespoons Unsalted Butter
- 2 cups Mild Cheddar Cheese, Shredded
- 1 cup Monterey Jack Cheese, Shredded
Preparation
In a medium bowl, whisk together the dry mustard and water until the mustard dissolves. Whisk in the eggs, 1 cup of the evaporated milk, cayenne, garlic powder, a pinch of sea salt and a few cracks of pepper. Set aside.
Bring 2 quarts of water to a boil in a large pot or Dutch oven. Add the pasta and a generous pinch of salt and cook according to package instructions for al dente. Drain the pasta and return it to the pot over low heat. Add the butter and stir until completely melted.
Add the egg mixture and about half of the cheeses to the pasta and toss until completely combined and the cheese starts to melt. Gradually add the remaining evaporated milk and cheese, stirring constantly, until the mixture is nice and creamy, about 5 minutes. Serve immediately.
Notes:
1. Recipe slightly adapted from Brown Eyed Baker who adapted from The Cook’s Illustrated Cookbook.
2. This recipe can be made with all cheddar instead of a Monterey jack and cheddar mix.
