Community Pick
Stove Top Macaroni 'n Cheese

photo by Marg (CaymanDesigns)





- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1⁄2 lb 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 cheese, shredded
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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
To: Dancer Just to let you know, I made your yummy mac 'n cheese dish this evening. Made a dandy side for burgers (an easy Friday night meal). I love mac 'n cheese on the stove, but mine is pretty bland. I like your seasonings better. I think they "wake" the mac up! Thanks for sharing. Laudee C. Colorado
-
We loved this! I'm a huge fan of Kraft Macaroni & Cheese but my husband likes the homemade kind much better - and I liked the fact that it has zero preservatives. Needless to say I didn't think I'd like this as much as I did because I haven't been a fan of homemade mac in the past, but this was delicious! We are lucky to live in the dairy state where good extra sharp Wisconsin cheddar grows on trees. A Very creamy sauce. Thanks!
see 47 more reviews
Tweaks
-
I was in a pinch because my extremely picky 8 year old wanted mac and cheese and I had no boxed ones on hand. I decided to give this a try and he loved it! I didnt tell him it wasnt boxed but he gobbled it all up and asked for seconds. I used white pepper instead of black pepper (for fear of being busted). I also used whole grain macaroni and 2% kraft cheese.
-
This is one of my favorite recipes for mac and cheese! MUCH better than out of a box. One time I tried doubling the recipe, and it didn't turn out very well. I think the proportions need to be changed when doubling. The next time I make it I'm going to try substituting white cheddar for the sharp cheddar.
-
My BH wanted a Mac & Cheese that was as simple as the "boxed" version. I found this recipe was very easy & easily tweekable to our tastes. We did not use the hot sauce & replaced the dry mustard with regular prepared mustard. We enjoyed it very much, very cheesy. I will be making this again, but using a better cheese instead of Kraft. And possibly adding a bit of bread crumbs to the finish. Thanks for the recipe BigFatMomma!!
RECIPE SUBMITTED BY
Dancer
Guelph, 0