Recipe(tried): Granny-Smackin' Mac 'n' Cheese

The creamiest mac 'n' cheese ever. So good, you'll wanna smack your granny down.

GRANNY-SMACKIN'MAC 'N' CHEESE

1 pound dried elbow macaroni
2 tablespoons unsalted butter
2 12-ounce cans evaporated milk
4 large eggs
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1-1/2 pounds grated extra-sharp Cheddar cheese

Cook macaroni in boiling salted water until very tender, about 15 to 20 minutes. Drain in colander. Rinse with cold water and drain again, shaking to remove excess water. Set aside.

Return empty pot to stovetop over low heat. Melt butter in pot. Whisk in milk, eggs, mustard, salt, white pepper, and cayenne pepper until blended. Stir in cheese. Constantly stirring and scraping sides and bottom of pot, cook just until sauce starts to release steam and thicken, at about 145 degrees. Do not overheat, or sauce will curdle. Immediately remove from heat. Fold in macaroni. Adjust seasonings to taste. Let sit ten minutes before serving, to let sauce thicken. Makes 12 one-cup servings, 483 calories each.

Even better the next day. To reheat leftovers, microwave on low setting, stirring occasionally to distribute heat. Take care not to over-heat, or sauce will curdle.