The Food Lab's Ultra-Gooey Stovetop Mac and Cheese

"Just as fast as the blue box, but way, way better. [Photographs: J. Kenji Lopez-Alt] –Reprinted from The Food Lab: Better Home Cooking Through Science with permission from W.W. Norton The Food Lab: Better Home Cooking Through Science $27.47 on Amazon Buy Why It Works Just as fast as the blue box, but way, way better. Read the Whole Story * Starting the pasta in cold water works just as well as adding it to already-boiling water but cooks faster and with less energy. * A combination of multiple thickeners and emulsifying agents—cornstarch, evaporated milk, eggs, and American cheese—ensures an extra-gooey texture with real cheese flavor. Notes: Use a good melting cheese or combination thereof, like American, cheddar, Jack, Fontina, young Swiss, Gruyere, Muenster, young provolone, and/or young Gouda. To reheat the pasta, add a few tablespoons of milk to the pan and cook, stirring gently, over medium-low heat until hot. Serious Eats The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Reading Options: Cooking Mode Text Only Ingredients * 1 pound elbow macaroni * Kosher salt * One 12-ounce can evaporated milk * 2 large eggs * 1 teaspoon Frank’s RedHot or other hot sauce * 1 teaspoon ground mustard * 1 pound extra-sharp cheddar, grated (see note above) * 8 ounces American cheese, cut into 1/2-inch cubes (see note above) * 1 tablespoon cornstarch * 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks Directions * 1. Place the macaroni in a large saucepan and cover it with salted water by 2 inches. Bring to a boil over high heat, stir- ring occasionally to keep the pasta from sticking. Cover the pan, remove from the heat, and let stand until the pasta is barely al dente, about 8 minutes. * 2. Meanwhile, whisk together the evaporated milk, eggs, hot sauce, and mustard in a bowl until homogeneous. Toss the cheeses with the cornstarch in a large bowl until thoroughly combined. * 3. When the pasta is cooked, drain it and return it to the saucepan. Place over low heat, add the butter, and stir until melted. Add the milk mixture and cheese mixture and cook, stirring constantly, until the cheese is completely melted and the mixture is hot and creamy. Season to taste with salt and more hot sauce. Serve immediately, topping with toasted bread crumbs if desired...."