Ingredients:

  • 1 lb Elbow Macaroni (or other short pasta like penne)
  • 1 Tbsp Salt (for boiling water)
  • 12 oz can Full Fat Evaporated Milk
  • 2 Tbsp Unsalted Butter
  • 1 tsp Hot Sauce (e.g., Frank's RedHot)
  • 1 tsp Dijon Mustard
  • ½ tsp Smoked Paprika (Optional)
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • 4 oz Monterey Jack or Gruyère Cheese, freshly grated
  • ½ cup (approx.) Reserved Pasta Water
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Boil the Water: Fill the large stockpot with water and bring it to a rolling boil. Season generously with salt (it should taste like the sea).
  2. Cook the Pasta: Add the macaroni and cook according to package directions, subtracting 1–2 minutes from the suggested time. The pasta should be al dente.
  3. Reserve the Gold: Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water and set it aside.
  4. Drain: Drain the pasta immediately and return it to the empty pot, ready for the sauce.
  5. Create the Base: In the medium saucepan, melt the 2 Tbsp of butter over medium-low heat. Add the evaporated milk, Dijon mustard, hot sauce, and smoked paprika. Stir gently.
  6. Warm Gently: Heat the mixture until it is steaming hot but do not let it boil (this is vital to prevent curdling). Reduce the heat to the absolute lowest setting.
  7. Incorporate the Cheese (The Emulsion): Remove the saucepan from the heat entirely or place it on a protected, cold burner. Working in three batches, add the grated cheese, whisking constantly until each batch is fully melted and incorporated before adding the next.
  8. Adjust Consistency: If the sauce seems too thick, whisk in the reserved pasta water, 1 tablespoon at a time, until the desired coating consistency is achieved. The sauce should be smooth and pourable, like heavy cream.
  9. Season: Taste the sauce and adjust with salt and pepper as needed.
  10. Toss and Coat: Pour the hot cheese sauce over the drained macaroni in the large stockpot. Gently fold the pasta until every piece is coated in the luxurious sauce.
  11. Serve Immediately: Dish out the mac and cheese while it's still piping hot and gloriously creamy.