Components

• Breadcrumb Topping

Ingredients

• 1 (16 oz.) box elbow macaroni

• 2 tbsp neutral oil

• 1 (8 oz.) brick extra sharp cheddar cheese

• 1 (12 oz.) can evaporated milk

• 1 tsp of salt

• 1 pinch cayenne pepper

• 1 pinch white pepper

• 2 pinches dried mustard powder

• 1 tsp annatto seeds

• ½ tbsp of butter

• (Optional) Panko breadcrumbs

• (Optional) ½ tsp of unassuming vinegar (white or unseasoned rice vinegar are two options)

Directions

• Bring a pot of salted water to boil over high heat. Add your pasta to the pot.

• Add 2 tbsp of oil to a separate medium sauce pot and set to low heat.

• (Optional) Add 1 tsp of annatto seeds and heat until the oil is colored crimson. Removes seeds after a few seconds.)

• Grate the 8 oz. brick of extra-sharp cheddar cheese and add to pot.

• Pour the 12 oz. can of evaporated milk into the pot.

• Add salt and all your spices.

• Once the mixture is hot and all the cheese is dissolving, use a hand blender to emulsify it all into a creamy sauce. If you don’t have a hand blender, you can poor it into a counter-top blender or perhaps use a whisk.

• (Optional) If you find that the sauce is missing some “zing”, add a 1/2 tsp of vinegar.

• Once the pasta is cooked through, strain with a colander and set under the faucet of your sink. Wash away the excess starch with hot water.

• Add a portion of your cooked pasta into the cheese sauce. Mix and add more pasta if needed. Mix in a tab of butter to smooth out the flavors. Season to taste.

• Pour the ooey-gooey goodness into a heated bowl. Dust with breadcrumbs if using. Bask in its glory. Eat with fork or spoon - whatever floats your boat. Enjoy.