Ingredients
Equipment
Method
Stovetop Instructions
- Bring a large pot of heavily salted water to a boil. Cook 1 lb of elbow macaroni for 1 minute less than package directions until al dente. Drain well and set aside.
- In a black cast iron skillet over medium-low heat, melt the unsalted butter. Whisk in the flour and cook for 2 minutes until it smells faintly nutty and turns pale golden.
- Gradually whisk in the whole milk until smooth, then whisk in the evaporated milk. Simmer gently over medium heat for 4-5 minutes until the mixture thickly coats the back of a wooden spoon.
- Remove the skillet entirely from the heat. Gradually stir in the freshly grated sharp orange cheddar until completely smooth and velvety. Gently fold in the cooked macaroni.
- Scatter the mild orange cheddar over the top. Fold it in just once or twice, then let the skillet sit undisturbed for 2 minutes to create gooey cheese puddles. Serve immediately.
Notes
Tip 1: Always grate your cheese fresh from a block. Pre-shredded cheese contains cellulose which prevents a glossy melt.
Tip 2: Never add the cheese while the skillet is over an active flame, or the sauce will separate and become oily.
Tip 2: Never add the cheese while the skillet is over an active flame, or the sauce will separate and become oily.