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

Ingredients

• 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
• 8 ounces American cheese, cut into 1/2-inch cubes
• 1 tablespoon cornstarch
• 8 tablespoons unsalted butter, cut into 4 chunks

Directions

1. Add the macaroni to a large saucepan, then pour in enough salted water to sit 2 inches above the pasta. Set it over high heat and bring it to a boil, stirring now and then so the noodles do not clump together. Put the lid on, take the pan off the burner, and leave it until the pasta is just shy of fully tender, about 8 minutes.
2. While the pasta sits, whisk the evaporated milk, eggs, hot sauce, and mustard in a bowl until smooth and even. In a large bowl, toss the cheeses with the cornstarch until everything is well coated.
3. Once the macaroni is ready, drain it, then put it back in the saucepan. Set the pan over low heat, add the butter, and stir until it has melted. Pour in the milk mixture and add the cheese mixture, then cook, stirring the whole time, until the cheese has fully melted and the sauce is hot and creamy. Add salt and extra hot sauce to taste. Serve right away, with toasted bread crumbs on top if you’d like.