Ingredients :
- Salt and freshly ground black pepper
- 1 pound elbow macaroni or other small pasta
- 2 cups shredded sharp cheddar cheese
- 1 tablespoon cornstarch
- 1 can evaporated milk
- 1/4 cup milk or to taste
Directions :
- Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until al dente, about 7 minutes. Drain well. Do not overcook and do not rinse macaroni.
- Meanwhile, in a medium saucepan, combine cheddar cheese and cornstarch. Toss until cheese is evenly coated.
- Stir in evaporated milk, regular milk, and salt and pepper to taste (I like 1 teaspoon salt, and ¼ teaspoon pepper). Heat over medium-high heat, whisking occasionally, until cheese is melted and smooth, about 3 to 5 minutes.
- Fold in macaroni until uniformly combined and season to taste with salt. Do not skip this step or your mac and cheese may be bland. Serve with hot sauce if desired.
