Stove Top Macaroni and Cheese
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄2 lb elbow macaroni, rotini pasta (1/2 regular box) or 1/2 lb pasta shells (1/2 regular box)
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1⁄2 teaspoon hot sauce
- 1 teaspoon salt
- fresh black pepper
- garlic powder
- onion powder
- 1⁄2 teaspoon dry mustard
- 12 ounces 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.