A 'New School' approach to mac and cheese, focusing on real butter, a proper roux, and cheese that melts silky smooth, perfect for a quick and comforting meal even on a busy night before school. No powdered packets, just rich, homemade goodness.
Cook macaroni per package directions. Drain.
Melt butter in a skillet, then whisk in flour. Keep whisking until fully combined, and cook about a minute to get the raw flour taste out.
Slowly whisk in the evaporated milk, then the half and half, a little at a time so it stays smooth with no lumps. Simmer 3–5 minutes until slightly thickened.
Stir in the SPG, hot sauce, and ¼ cup of the pasta water. Simmer gently 2 minutes.
Stir in most of the cheese (save a handful if baking) until melted, smooth, and fully combined. Adjust salt and pepper to taste.
Fold in the cooked macaroni.
Baking it? Stir in the extra ½ cup half and half, transfer to a greased 2-qt dish, top with the reserved cheese, and bake at 375°F for 20 minutes until golden and bubbly.
