Stove Top Mac-n-Cheese

TOTAL TIME: 35 min
Prep: 10 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded
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Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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5

Newest Ratings and Reviews

Read all 4 reviews

  • on September 12, 2014

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    I'm 7 months pregnant, didn't take anything out for supper, and wanted mac and cheese. I had seen this on Pinterest and decided to give it a try because it was easy and didn't require a lot of dishes or going through the process of making a bechamel. I had 10 oz sharp white and a little bit left of orange sharp cheddar so I used that for cheeses. I also added some garlic powder to the liquid before adding it to the pasta. I did bake this, just because I'm 7 months pregnant and was serving to a 3 year old so I was a little iffy about the eggs, but I did try it before baking it and HOLY MOLY! It was so good! I didn't know if baking it would ruin it, it definitely changed the consistency of the sauce but it was still very good. I made it in a cast iron dutch oven so I was able to transfer it straight to the oven without dirtying another pan. Myself, husband and 3 year old really liked it!!

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  • on May 05, 2013

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    This version of mac and cheese is now my favorite "go to" recipe. I suggest following it exactly the way it is written the first time. It reminds me a bit of the mac n cheese at places like Luby's cafeteria, or Furr's.

    Once you learn this style, you can sub regular milk for the evaporated, and follow the same method.The only thing I have changed is doing half cheddar, half Velveeta. But that is just a personal preference.

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  • on September 21, 2012

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    Agree with "Mommie" completely. This wonderful mac-n-cheese recipe takes no longer to make than boxed mac-n-cheese but the difference is unbelievable. I do change up the cheese a bit, not a huge fan of just using sharp cheddar. I like to use a little sharp cheddar and mix it with mild cheddar, Gruyere or CoJack. If you love mac-n-cheese, try this recipe.

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