Stovetop Mac Cheese (Printable Version)
Ultra-creamy macaroni and cheddar made in one pan. Perfect for speedy dinners and chilly nights.
# Everything You’ll Need:
→ Seasonings
01 -
1 teaspoon hot sauce
02 -
0.75 teaspoon dry mustard
03 -
0.5 teaspoon black pepper, or adjust as you like
04 -
0.5 teaspoon salt, or more if that's your thing
→ Dairy and Eggs
05 -
285 grams shredded cheddar cheese
06 -
4 tablespoons unsalted butter
07 -
2 large eggs
08 -
340 milliliters evaporated milk
→ Pasta
09 -
225 grams dry elbow macaroni
# Steps to Cook:
01 -
Turn your burner down low. Dump the cheddar into your pasta and keep stirring. In about three minutes, it turns gooey and creamy.
02 -
Put that drained pasta back in your pot. While it’s still steamy, throw in the butter and keep mixing until it disappears. Pour in your egg and milk stuff and mix till it all comes together.
03 -
While the noodles cook, mix your eggs, milk, mustard, hot sauce, salt, and pepper in a bowl. Grab a whisk and get it nice and smooth.
04 -
Fill a huge pot with salty water and crank up the heat till it boils. Toss in the macaroni. Let it cook about 8 to 10 minutes to get that just-right bite, then drain every bit of water out.
# Extra Suggestions:
01 -
If you want a silkier sauce, try grating a cheese block instead of grabbing pre-shredded stuff.
02 -
Keep the heat low when you melt the cheese so it blends creamy, especially if you’ve got a fancy cheese.
03 -
Feel free to swap in Gouda, Fontina, Emmental, Gruyere, Monterey Jack, or Havarti if that’s what’s in your fridge.
04 -
Leaving eggs out makes the sauce a tad thinner but still tasty.
05 -
Don’t have evaporated milk? Use regular milk or even some half and half instead.
06 -
Pop leftovers into a lidded container. They'll be good in the fridge for 3 days or you can freeze them up to 2 months.