Stove Top Mac-n-Cheese

Total Time:
35 min
10 min
25 min

6 to 8 servings

  • 1/2 pound elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar, shredded

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, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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Pairs Well With

Rich, buttery white wine

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4.5 803
I used smoked gouda and added prosciutto. Holy cow, yum! I usually hate smoked cheese but it was great! item not reviewed by moderator and published
It was creamy, but way too much dry mustard! Next time I will add only 1/2 t., maybe even a 1/4 t. I'll also add only 8 oz. of cheese, and maybe a 1/4 t. of onion powder. Back to the drawing board trying to recreate boxed mac and cheese for my nine year old using fresh, whole ingredients! :/ item not reviewed by moderator and published
Best mac 'n cheese ever! But, oh, the calories....I doubled the recipe. Got in a hurry, and dumped in the eggs without mixing with the milk--but they didn't scramble or separate at all--creamy and amazing! Used all sharp cheddar. Next time I might use 1/2 Swiss and add bacon. item not reviewed by moderator and published
Filling and warm for a winter's night! I quadrupled the recipe and it did well. It was an easy recipe to follow. item not reviewed by moderator and published
How about we stop titling recipes "The Best Ever" or ending with "the best ever" It's getting really redundant and really is a turn off!!!! item not reviewed by moderator and published
This was the best macaroni and cheese recipe I've ever had. I prefer this over oven mac and cheese any day, oven mac and cheese tends to get too dry. It's very creamy and has great flavor. I didn't even add the dry mustard because I didn't have it on hand and people raved about it at my dinner party. item not reviewed by moderator and published
Not very cheesy. Next day ended up making additional sauce, Added 2 more cheeses, butter, pepper and more mustard powder. Tastes better, item not reviewed by moderator and published
I think I may have made a mistake by doubling the recipe, but I was very careful to follow instructions exactly. The eggs didn't scramble one bit, and it came out looking perfect and creamy. My husband and I couldn't wait to eat it, but the taste was just way to strong. I used all fresh ingredients purchased the day before, so I couldn't imagine why it tasted like something had soured in the process. Maybe next time I'll try using mild instead of sharp cheddar and a little less mustard as some have suggested. Either way, I'll never double it again, so much went to waste! item not reviewed by moderator and published
I've been making this for years--it's my go-to mac & cheese recipe. Perfect and simple! I add the salt to taste at the end, and I've had success substituting regular jarred mustard for dry and using 8oz of extra sharp cheddar instead of 10oz sharp. Remember to cook the sauce gently for just 3 mins so the eggs don't scramble! item not reviewed by moderator and published
I tried to make this and it turned out great! the mustard was the right touch item not reviewed by moderator and published

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