Stove Top Macaroni and Cheese
A delicious stove top version of macaroni and cheese...convenient, easy and much tastier than anything you could ever get in a box."just as easy as making the boxed stuff, except you know what's in it! It tastes even better, too. My kids love it (sans hot sauce) and I use whole wheat pasta and soy cheese. I like it with a tiny bit less pepper and mustard, but otherwise, de-lish!!" - CoriD31
Yield: 4 Ready in 45 minutes
favorite of 636 people 353 people want to try
Verified by stevemur
|8 ounceselbow macaroni,; uncooked|
|6 ouncesEvaporated milk|
|1/2 teaspoonLouisiana-style hot sauce,; or to taste (I use Frank's or Crystal)|
|1 teaspoonKosher salt|
|1/2 teaspoonfreshly ground black pepper,; or to taste|
|3/4 teaspoonDry mustard|
|10 ouncessharp cheddar cheese,; shredded|
Stove Top Macaroni and Cheese Preparation
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well to coat. In a small bowl, whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir the egg/milk mixture into the hot pasta, then add the cheese. Reduce the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
Makes 4 to 6 servings.
For an extra kick, try a combination of aged cheddar and hot pepper Monterey Jack cheese.
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