Stove Top Macaroni and Cheese
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 226.79 g elbow macaroni, rotini pasta (1/2 regular box) or 226.79 g pasta shells (1/2 regular box)
- 59.16 ml butter
- 2 eggs
- 170.09 g evaporated milk
- 2.46 ml hot sauce
- 4.92 ml salt
- fresh black pepper
- garlic powder
- onion powder
- 2.46 ml dry mustard
- 340.19 g cheese, shredded (I use a combo of 4 oz each regular cheddar, extra sharp cheddar and Velveeta)
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, evaporated milk, hot sauce, salt, pepper, garlic powder, onion powder and mustard.
- Stir into the pasta.
- Add the cheese.
- Over low heat continue to stir for 3 minutes or until creamy.
- If soupy, cook longer until thickened.
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Reviews
-
This was just OK. I normally fix a stovetop version of Mac & Cheese but have never added eggs. The combinations of cheeses was OK but next time I probably will not add the extra sharp cheddar as we felt it gave it too much of a twang. Nice recipe but it just wasn't a success with our taste preferences.
RECIPE SUBMITTED BY
I am about to be 34 years old and I live in Western Massachusetts, USA. I love to cook and I love to eat! My tasters include my friends as well as my mom occasionally.