- 1/2 lb. Elbow Macaroni
- 8 oz. American Cheese
- 12 oz. Can of Evaporated Milk
- 1 Cup Half & Half
- 1/4 Cup Sour Cream
- 2 Tbs. Butter
- 1 Tsp. Dry Mustard
- 1/8 Tsp. Cayenne Pepper
- Salt & Pepper
I have never had much luck baking mac & cheese. It is always dry, grainy or just downright disgusting.
A friend used to make the best mac & cheese every Sunday at the bar I used to work at, and a few years ago, I called him up and asked for the recipe. After making it a few times, I started tweaking it to make it more to my liking. The best part about this recipe is you only use 1 pot, and you never have to turn on your oven. I promise this will be the creamiest mac & cheese you ever eat.
Start off by cooking the macaroni according to the package directions in a medium saucepan. Drain the pasta, but don’t rinse it.
Turn the heat to low, and return the pasta to the saucepan. Stir in the butter and let it coat the pasta. Add the evaporated milk, half & half, sour cream, dry mustard and cayenne pepper. Stir to combine everything and let it get hot, but not boiling.
Cut the cheese into small chunks or pieces, and add it to the pot. Stir constantly until the cheese is completely melted. Because American cheese has a lot of salt, taste it before adding more to make sure you need it. If so, add salt & pepper to taste.
This will continue to thicken up as it cooks and later when it cools, but you can always add more half & half to thin it out. Also, it may look like there is more cheese sauce than you need for this amount of macaroni, but don’t worry, you’ll end up using it all as the pasta soaks it up.
Because I love this the way it is, I haven’t experimented with other cheeses, but if you do, please let me know how it goes in the comments.