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

J. Kenji López-Alt
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

Eggs, large

1 12 ounce can

Evaporated milk

1 tsp

Frank's redhot or other hot sauce

1 tsp

Mustard, ground

1 lb

Elbow macaroni

1 tbsp

Cornstarch

1

Kosher salt

4

cut into chunks 8 tablespoons (1 stick) unsalted butter, unsalted

8 oz

American cheese

1 lb

Cheddar, sharp