Recipe(tried): Ultimate Macaroni and Cheese

My family's favorite, with loads of silky-smooth cheese sauce -- not curdling is key! Quick to make, too. We like it unadorned, but feel free to sprinkle toasted buttered bread crumbs or crumbled crackers on top. For a baked finish, you can sprinkle more grated cheese on top and melt under a broiler for one or two minutes.

ULTIMATE MACARONI AND 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 medium-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. Serve immediately. Makes 12 one-cup servings, each having 483 calories.

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