Name: Gluten-Free Ultimate Stovetop Macaroni and Cheese
Total time: 40 min
Ingredients: 12 ounces caserecce or elbow macaroni; Salt and pepper; 2 large eggs; 1 (12-ounce) can evaporated milk; 1/2 teaspoon dry mustard , dissolved in 1 teaspoon water; 4 tablespoons unsalted butter; 12 ounces sharp cheddar cheese , shredded (3 cups); Pinch cayenne pepper

Why This Recipe Works

Our favorite version of mac and cheese is rich, cheesy, and indulgent—but it relies on a béchamel sauce for its base. This sauce, which calls for whisking milk into a butter-flour roux, ensures smooth, thick results in the final mac and cheese. For equally creamy results without the flour, we found that a can of evaporated milk and a couple of eggs were the keys to success. The evaporated milk added just the right richness and creaminess, while the eggs worked as the thickener. (We also tried half-and-half, but it lost out because it curdled.) We cooked the pasta and then returned it to the pot and added our eggs and evaporated milk with the cheese, plus a little dry mustard and cayenne for a flavor boost. Ready for the table in about 20 minutes, our gluten-free mac and cheese was not only supercheesy and creamy but also fast and easy.

Before You Begin

You can substitute Monterey Jack or Colby cheese if desired, but the flavor will be less pronounced. Cooking times for gluten-free pasta vary from brand to brand. Make sure to taste the pasta often, as it can overcook quickly.

Instructions

Bring 4 quarts water to boil in large pot. Stir in pasta and 1 tablespoon salt and cook, stirring often, until pasta is al dente. Meanwhile, whisk eggs, half of evaporated milk, mustard mixture, and 1/4 teaspoon salt together in bowl.

Drain pasta and return it to pot. Add butter and cook over low heat, stirring constantly, until melted. Stir in egg mixture, half of cheese, and cayenne. Cook, gradually stirring in remaining milk and cheese, until mixture is hot and creamy, about 5 minutes.

Let mixture sit off heat until sauce has thickened slightly, 2 to 5 minutes. Season with salt and pepper to taste. Serve.