From America’s Test Kitchen.
- 3/8 pound elbow macaroni (about 2 cups)
- 1 (12-ounce) can of 2 percent reduced-fat evaporated milk
- 2/3 cup of 2 percent low-fat milk
- 1/4 teaspoon dry mustard
- 1/8 teaspoon garlic powder or celery salt (optional)
- 1 pinch cayenne pepper
- 2 teaspoons cornstarch
- 8 ounces 50 percent light cheddar cheese, grated (about 2 cups)
Bring 21/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 15 minutes. Drain the pasta and leave it in the colander; set aside.
Add the evaporated milk, 1/2 cup of the 2 percent milk, mustard, garlic powder (if using), cayenne and 1/2 teaspoon salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
Off the heat, gradually whisk in cheddar until melted and smooth. Stir in macaroni, and let sit until sauce has thickened slightly, 2 to 5 minutes, before serving.
30 minutes to bake 10 minutes to make
20 minutes to bake 15 minutes to make
25 minutes to make