Stovetop Mac and Cheese
User Reviews
5
Stovetop Mac and Cheese
Description
This Stovetop Mac and Cheese uses pipe rigate pasta combined with a cheese sauce crafted from evaporated milk, eggs, dry mustard, butter, and a blend of shredded white cheddar and Oaxaca cheeses. After boiling and draining the pasta, the sauce is made by gently heating a mixture of evaporated milk, egg, and seasonings, followed by the slow incorporation of cheese to avoid graininess. The mustard powder adds a mild tang, enhancing the cheese flavor, while evaporated milk contributes to the sauce's creamy consistency.
The cooking method focuses on low heat to prevent the eggs from scrambling and the cheese sauce from becoming gritty, which is key to achieving the desired silky texture. Gradual cheese addition with thorough melting before adding more cheese ensures smoothness.
This dish serves as a comforting main or side and pairs well with simple sides or green salads. It requires immediate serving to maintain its creamy consistency, as the sauce may thicken upon standing.
For best results, shred cheese fresh rather than using pre-shredded, which often contains anti-caking agents that can affect sauce texture. The inclusion of an egg enriches and thickens the sauce, but care must be taken to avoid overcooking it.
Ingredients
- 12 ounces pipe rigate pasta
silky cheese sauce
- 2 tablespoons butter unsalted
- 10 ounces evaporated milk
- 2 egg
- 1 teaspoon mustard powder dry
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
- 12 ounces White Cheddar Cheese shredded
- 4 ounces Oaxaca cheese shredded
Instructions
- Fill a large pot with water and bring to a boil. Add a small handful of salt and stir in the pasta. Boil, stirring occasionally, until pasta is fully cooked, 7 to 8 minutes.. Drain pasta, reserving 2 tablespoons pasta water. Set aside.
- Combine evaporated milk, pasta water, egg, dry mustard, salt, and pepper and whisk together.
- Place a large saucepan over low heat and melt butter.
- Stir in milk mixture and bring to a gently simmer. Whisk together for about 2 minutes.
- Whisk in small handfuls of the cheese mixture at a time, making sure not to add more cheese until the previous addition had been fully incorporated to the sauce.
- Continue to whisk and add cheese over low heat until all the cheese has been added and a creamy and smooth sauce forms (make sure not to rush this process or your cheese sauce will be gritty).
- Once the sauce has been made, stir in cooked pasta. Add more salt and pepper as needed and serve.
Notes
- Use low heat when preparing the cheese sauce to prevent the egg from scrambling.
- Evaporated milk helps create a smooth and creamy cheese sauce due to its protein content.
- Add shredded cheese gradually, making sure each addition fully melts before adding more to avoid a gritty sauce.
- For best texture, shred cheese yourself instead of using pre-shredded cheese which contains additives affecting smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 940 kcal
% Daily Value*
| Calories | 940kcal | 47% |
| Carbohydrates | 73g | 24% |
| Protein | 46g | 92% |
| Fat | 51g | 78% |
| Saturated Fat | 32g | 160% |
| Trans Fat | 1g | 50% |
| Cholesterol | 217mg | 72% |
| Sodium | 1475mg | 61% |
| Potassium | 527mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1323IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 848mg | 85% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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