Ingredients:

  • 8 oz (225 g) Elbow Macaroni (Dry)
  • 12 fl oz (355 ml) Full Fat Evaporated Milk
  • 12 oz (340 g) Sharp Cheddar Cheese, grated
  • 1 Tbsp (15 g) Kosher Salt
  • 1 tsp (5 ml) Dry Mustard Powder

Instructions:

  1. Fill a large saucepan with about 3 quarts of water. Add 1 tablespoon of Kosher Salt. Bring the water to a rolling boil.
  2. Add the macaroni and stir immediately. Cook according to package directions, but aim for about 1 minute shy of al dente.
  3. Before draining, carefully scoop out 1 cup (240ml) of the cloudy, starchy pasta water and set it aside. This water is essential for binding the sauce.
  4. Drain the macaroni well. Return the empty saucepan to the stovetop (do not wash it).
  5. Pour the Evaporated Milk into the empty saucepan. Place the pan over low heat—do not let it boil.
  6. Whisk in the Dry Mustard Powder and a pinch of the reserved Salt. Stir until dissolved.
  7. Slowly, a handful at a time, sprinkle the grated Sharp Cheddar into the warm evaporated milk mixture. Keep the heat low and stir constantly until the cheese is completely melted and the sauce is smooth.
  8. If the cheese sauce looks too thick or refuses to emulsify, gradually add 1/4 cup (60ml) of the reserved pasta water. Whisk vigorously. Continue adding water, tablespoon by tablespoon, until the sauce reaches a velvety, pourable consistency.
  9. Return the drained macaroni to the saucepan with the cheese sauce.
  10. Toss gently but thoroughly until every piece of pasta is completely coated in the sauce. Heat gently for 1-2 minutes until piping hot.
  11. Taste the Mac and Cheese and adjust seasoning with additional Salt if necessary. Serve immediately, as the sauce will thicken significantly as it cools.