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Classic Extra-Creamy Cheddar Mac
Melissa Hart

Classic Extra-Creamy Cheddar Mac

This is the plain baseline every variation has to beat: elbow macaroni, sharp cheddar and a smooth sauce that stays creamy on warm. Evaporated milk resists curdling, while a little American cheese keeps the cheddar emulsified. Skip pre-shredded cheese; its powdery coating works against the sauce.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 1 tsp dry mustard
  • 1/2 tsp black pepper
  • 4 cups freshly shredded sharp cheddar cheese
  • 8 oz deli American cheese torn into pieces

Method
 

  1. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain it well.
  2. Coat a 6-quart crockpot with the butter and add the pasta, evaporated milk, whole milk, mustard, pepper and remaining salt.
  3. Cover and cook on low for 45 minutes, then stir from the edges toward the center.
  4. Add the cheddar and American cheese in 3 additions, stirring each addition into the hot liquid.
  5. Cover and cook on low for 45 to 60 minutes more until the pasta is tender and the sauce is smooth, then switch to warm for no longer than 1 hour.