Ingredients:

  • 1 lb Elbow Macaroni
  • 1 tbsp Kosher salt
  • 12 oz Evaporated milk
  • 1 lb Extra-sharp cheddar cheese, hand-grated
  • 1 tsp Dry mustard powder
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Cayenne pepper
  • 1/4 cup Unsalted butter

Instructions:

  1. Place 1 lb elbow macaroni in a large pot and add 1 tbsp kosher salt. Add just enough cold water to cover the pasta by about an inch.
  2. Turn the heat to medium high and bring to a boil. Cook, stirring frequently, until the water is mostly absorbed and the pasta is al dente. This usually takes about 8 to 10 minutes depending on your stove.
  3. Toss in the 1/4 cup unsalted butter. Stir until the butter is completely melted and the noodles are glossy.
  4. Pour in the 12 oz of evaporated milk. Bring the mixture back to a gentle simmer.
  5. Stir in 1 tsp dry mustard, 1/2 tsp smoked paprika, and 1/2 tsp cayenne pepper.
  6. Turn the burner to the lowest setting or turn it off entirely.
  7. Add the grated cheddar in three separate batches. Whisk constantly after each addition until the sauce is smooth and thick.
  8. If the sauce looks too thick, add a splash of hot water. If it looks too thin, let it sit for two minutes until it coats the back of a spoon.
  9. Let the pot sit for 3 minutes before serving. This allows the starch to fully set and the flavors to meld.