Simple Macaroni and Cheese

½ cup of evaporated milk plus
¼ cup of evaporated milk (this will be 6 oz of a 12 oz can)
¼ tsp. salt
½ tsp. dry mustard, dissolved in ½ tsp. water
1/8 tsp. white, red, or black pepper (optional)
¼ tsp. hot sauce like Tabasco
1 large egg
½ pound macaroni or penne pasta
2 tablespoons unsalted butter (if you have salted, just leave the salt out of the sauce)
6 ounces sharp cheddar, Jarlsberg, or Monterey jack cheese, (shredded this makes about 3 cups)

Set one liter of water to boil with ¾ tsp salt. While it heats measure ½ cup of the evaporated milk into a bowl (4 oz). Then measure another ¼ cup and put away the remaining half can of the the evaporated milk for another use. To the milk in the bowl add ¼ tsp salt, the mustard mixture, the pepper, hot sauce, and the egg. Whisk to combine or use a fork.

Weigh out or measure you pasta and set aside.
 

 

Shred or cut up the cheese. I usually cut it with a knife since a knife is easier to clean than a box grater.

 

When the water is boiling add the pasta and cook for about 8 minutes. But really I know when to stop by fishing out a piece with a spoon, letting it sit a moment on the cutting board, and then feeling how firm it is. The pasta needs to be cooked, but still quite firm. It's going to absorb more moisture from the sauce. Drain, reserving a some of the pasta water in a heatproof bowl or cup.

Return the pasta to the pot and put in the butter. Over low heat mix until the butter is melted and pasta is coated. Add the egg and milk mixture and stir with a wooden spoon or spatula, something with soft edges that won't cut up the pasta. Add in 2/3-ish of the cheese shreads. Stir until cheese is completely melted. Add in the remainder of milk and cheese a little at a time, keep stirring. Once completely melted it is going to start stiffening as the moisture absorbs into the pasta. Add in a bit of your reserved pasta water until it looks right to you. Serve.

Jarlsberg makes for a more earthy experience. Good with white pepper. I think black pepper works better with cheddar. I suspect any reasonably melting cheese would work, but the harder and drier the less like it is to melt.

The more easily melted the more smooth the sauce so a medium cheddar or jack cheese would work better. Pepperjack sound really interesting, but it would be a bit much with the other spices.

I started with a Cook's Illustrated recipe and made alternations as I found necessary. The Jarlsberg is entirely my idea. I like it. If you use American cheese you have my sympathy.