Easy Stovetop Mac and Cheese
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
496 kcal
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Course
Main Course
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Cuisine
American
Easy Stovetop Mac and Cheese
Description
This recipe for Easy Stovetop Mac and Cheese uses elbow macaroni boiled until just tender and combined with a sauce made by whisking evaporated milk, eggs, dry mustard, hot sauce, salt, and pepper. After draining the pasta, it is mixed with butter, then the egg and milk mixture is stirred in over low heat, followed by shredded cheddar cheese until melted. This method yields a creamy, smooth cheese sauce that coats the pasta thoroughly.
The flavor features the sharpness of cheddar balanced with the creamy body of evaporated milk, with subtle heat and tang contributed by the dry mustard and hot sauce. The eggs help thicken the sauce, giving it a rich texture without heaviness. Cooking over low heat reduces the risk of curdling or graininess in the cheese sauce.
This mac and cheese works well as a main or side dish and can be served shortly after preparation for best texture. The recipe allows flexibility in cheese choice and substituting evaporated milk with regular milk or half-and-half. It's advisable to grate cheese freshly to help achieve a smooth melt.
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. Avoid overheating during reheating to prevent curdling or graininess.
Ingredients
- 8 ounce elbow macaroni dry
- 12 ounce evaporated milk (1 can)
- 2 large egg
- ¾ teaspoon mustard dry
- 1 teaspoon hot sauce
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 4 tablespoon butter unsalted
- 10 ounce cheddar cheese shredded
Instructions
- Prepare the Pasta: Boil the macaroni according to package instructions, for 8 to 10 minutes or until al dente.
- Combine the ingredients for the sauce: Meanwhile, in a small bowl whisk together the evaporated milk, eggs, dry mustard, hot sauce, salt and pepper.
- Combine the pasta with everything else: Drain the pasta and return to pot. Melt in the butter, then stir in the egg/milk mixture. Turn the heat down to low, then stir in the cheese and cook for another 3 minutes or until the cheese melts.
Notes
- Cheese options like Monterey Jack, Gruyere, Havarti, Emmental, Fontina, or Gouda can be used for variations.
- Omit eggs for an egg-free version, though eggs help thicken the sauce.
- If evaporated milk is unavailable, regular milk or half-and-half can substitute, but evaporated milk provides a creamier texture without excess fat.
- To avoid grainy sauce, use high-quality, well-aged cheeses that melt smoothly and grate them freshly instead of using pre-shredded cheese.
- Store leftover mac and cheese fully cooled in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 496kcal | 25% |
| Carbohydrates | 34g | 11% |
| Protein | 22g | 44% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 140mg | 47% |
| Sodium | 599mg | 25% |
| Potassium | 322mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 925IU | 19% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 507mg | 51% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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