Stovetop Mac and Cheese

Name: Stovetop Mac and Cheese
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 8 oz Elbow Macaroni (8 ounces elbow macaroni); 4 tbsp Unsalted Butter (4 tablespoons unsalted butter, cut into small pats); ¾ cup Evaporated Milk (3/4 cup evaporated milk); 2 pieces Egg (2 large eggs); 1 tsp Kosher Salt (1 teaspoon kosher salt, plus more for cooking the pasta); ¾ tsp Mustard Powder (3/4 teaspoon mustard powder); ½ tsp Hot Sauce (1/2 teaspoon hot sauce); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 10 oz Sharp Cheddar Cheese (10 ounces grated sharp cheddar cheese, about 3 1/2 cups)

A quick, creamy American stovetop macaroni and cheese made with evaporated milk, eggs, and sharp cheddar.

35 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
2In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Stir into the pasta and add the cheese.
3Set over low heat and stir until creamy, about 3 minutes. Serve.