I recently came across this recipe from America's Test Kitchen ( i LOVE these peeps) in their Test Kitchen Favorites book and thought I'd share. I don't recommend using sharp cheese (it was still good, but a little too tangy), and we also used 1 % milk with no problem. Enjoy!
Note: they recommend grating your own cheese rather than using pre-shredded.
Ingredients:
Salt
1/2 pound elbow macaroni (about 2 cups)
1 (12 oz) can 2 percent reduced-fat evaporated milk
3/4 cup 2 % milk
1/4 tsp dry mustard
1/8 tsp garlic powder or celery salt (optional)
pinch cayenne
2 tsp cornstarch
8 ounces 50 percent light cheddar cheese, grated (about 2 cups)
Directions:
1. Bring 2 1/2 quarts water to a boil in a large saucepan. Stir in 2 teaspoons salt and the macaroni; cook until the pasta is completely cooked and tender, about 5 minutes. Drain the pasta and leave it in the colander; set aside.
2. Add the evaporated milk, 1/2 cup of the 2% milk, mustard, garlic powder (if using) cayenne, and 1/2 tsp salt to the now-empty saucepan. Bring the mixture to a boil, then reduce to a simmer. Whisk the cornstarch and remaining 1/4 cup milk together, then whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
3. Off the heat, gradually whisk in the cheddar until melted and smooth. Stir in the macaroni, and let the macaroni and cheese sit off the heat until the sauce has thickened slightly, 2 to 5 minutes, before serving.