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Ultra-Gooey Stovetop Mac and Cheese

kept bymlehet
recipe bySerious Eats

1 pound elbow macaroni
Kosher salt
One 12-ounce can evaporated milk
2 large eggs
1 teaspoon Frank’s RedHot or other hot sauce
1 teaspoon ground mustard
1 pound extra-sharp cheddar, grated (see note above)
8 ounces American cheese, cut into 1/2-inch cubes (see note above)
1 tablespoon cornstarch
8 tablespoons (1 stick) unsalted butter, cut into 4 chunks



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