Ingredients:

  • 8 oz elbow macaroni
  • 4 cups water
  • 1 tsp fine sea salt
  • 6 oz sharp cheddar cheese, freshly grated
  • 1/2 cup 2% evaporated milk
  • 1/2 tsp dry mustard powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper
  • 1 oz Velveeta cheese

Instructions:

  1. Place the 4 cups of water and 1 tsp fine sea salt in your pot over high heat and bring to a boil.
  2. Drop in the 8 oz elbow macaroni once the water reaches a rolling boil and cook for about 8 to 10 minutes until the pasta is tender and most of the water has evaporated. You should see a thick, bubbly liquid left at the bottom. Keep the heat high to encourage starch release.
  3. Turn the burner to low. This is vital to prevent the cheese from seizing.
  4. In a small bowl, combine the 1/2 cup evaporated milk, dry mustard, smoked paprika, garlic powder, and black pepper.
  5. Pour the milk mixture into the pot with the noodles and the remaining starch water. Stir until the liquid looks creamy and uniform.
  6. Drop in the 1 oz of Velveeta and stir until completely melted and glossy.
  7. Add the 6 oz of freshly grated sharp cheddar in three batches. Wait for each batch to melt before adding the next.
  8. If the sauce is too thick, add a tablespoon of hot water. If it's too thin, let it sit for 2 minutes; it will thicken as it cools.
  9. Serve immediately while the sauce is still shimmering and fluid.