Easy Stovetop Mac and Cheese (Printer-Friendly)
Creamy stovetop macaroni with cheddar, finished in one pot for pure comfort and quick weeknight meals.
# What You’ll Need to Cook:
→ Pasta
01 -
225 grams elbow macaroni, dry
→ Dairy and Eggs
02 -
340 milliliters evaporated milk
03 -
2 large eggs
04 -
4 tablespoons unsalted butter
05 -
285 grams cheddar cheese, shredded
→ Seasonings
06 -
0.75 teaspoon dry mustard
07 -
1 teaspoon hot sauce
08 -
0.5 teaspoon salt, or to taste
09 -
0.5 teaspoon black pepper, or to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 8 to 10 minutes until al dente. Drain thoroughly.
02 -
While pasta cooks, whisk together evaporated milk, eggs, dry mustard, hot sauce, salt, and black pepper in a small bowl until fully combined.
03 -
Return drained pasta to the pot. While still hot, add butter and stir until melted. Pour in the milk and egg mixture and mix well.
04 -
Reduce heat to low. Add shredded cheddar cheese to the pasta mixture. Stir constantly for about 3 minutes, or until the cheese is completely melted and sauce is creamy.
# Extra Cooking Tips:
01 -
For a smoother texture, grate cheese from a block instead of using pre-shredded varieties.
02 -
To avoid a grainy sauce, melt cheese over low heat and use quality, well-aged cheeses.
03 -
Monterey Jack, Gruyere, Havarti, Emmental, Fontina, or Gouda can be used as alternative cheeses.
04 -
An egg-free version yields a slightly thinner, less rich sauce.
05 -
Regular milk or half and half may be substituted for evaporated milk.
06 -
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.