Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds dry elbow macaroni pasta

  2. 16 ounces shredded extra-sharp cheddar cheese (about 6 cups)

  3. 1 can evaporated milk

  4. 2 eggs

  5. 4 tablespoons unsalted butter (1/2 stick)

  6. 1 tablespoon Dijon mustard

  7. 1 1/2 teaspoons kosher salt

  8. 1 teaspoon freshly ground black pepper

  9. 3/4 teaspoon hot sauce, such as Tabasco

Instructions Jump to Ingredients ↑

  1. Bring a large pot of heavily salted water to a boil over high heat. Once boiling, add pasta, and cook according to manufacturer’s instructions. Drain pasta and return to the pot over very low heat. Add remaining ingredients and stir until cheese is melted. Season with additional salt and freshly ground black pepper as needed and serve. Beverage pairing: Laurent-Perrier Brut L-P Champagne. It might seem garish to put Champagne with mac ‘n’ cheese, but in this case the high-low pairing works quite well. The tangy tastes from the cheddar, Dijon mustard, and Tabasco are matched by the Champagne’s briskness, while the bubbles contrast nicely with the dish’s richness.


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