Simple and satisfying, this stovetop mac and cheese is extra creamy thanks to evaporated milk and sharp cheddar cheese. A dash of hot sauce gives the gooey dish an extra kick. This recipe first appeared in Season 5 of Good Eats.Photo by Lynne Calamia
1teaspoonkosher salt, plus more for cooking the pasta
1/2teaspoonfreshly ground black pepper
10ouncesgrated sharp cheddar cheese, about 3 1/2 cups
ACTIVE TIME: 35 minutesminutes
TOTAL TIME: 35 minutesminutes
Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Stir into the pasta and add the cheese.
Set over low heat and stir until creamy, about 3 minutes. Serve.