The food lab better home cooking through science ( PDFDrive ) 895
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SERVES4TO6
1poundelbowmacaroni
Koshersalt
One12-ouncecanevaporatedmilk
2largeeggs
1teaspoonFrank’sRedHotorotherhotsauce
1teaspoongroundmustard
1poundextra-sharpcheddarcheese,grated(seeNote
above)
8ouncesAmericancheese,cutinto½-inchcubes(seeNote
above)
1tablespooncornstarch
8tablespoons(1stick)unsaltedbutter,cutinto4chunks
1.Placethemacaroniinalargesaucepanandcoveritwith
salted water by 2 inches.Add a large pinch of salt and
bring to a boil over high heat, stirring occasionally to
keepthepastafromsticking.Coverthepan,removefrom
the heat, and let stand until the pasta is barely al dente,
about8minutes.
2. Meanwhile, whisk together the evaporated milk, eggs,
hot sauce, and mustard in a bowl until homogeneous.
Tossthecheeseswiththecornstarchinalargebowluntil
thoroughlycombined.
3. 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.
STOVETOPMAC’N’CHEESEWITHHAMANDPEAS
Stir in 1 cup cubed sautéed ham and 1 cup thawed frozen
peasalongwiththemilkandcheesemixturesinstep3.
