3 Videos | Photo: Stove Top Mac-n-Cheese Recipe
Ingredients
- 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
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, 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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By rank_amateur
on May 24, 2012
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i have tried many mac-n-cheese variations over the years and this one simply rocked. maybe it was dumb luck, or the condensed milk, or the altitude. whatever, this dish was a huge hit with my family. i didn't add the hot sauce for reasons of homespace security, but with my own second serving i not only added hot sauce but crumbled bacon as well.
i am seriously considering adding kielbasa slices to this. just for fun.
By pfarfigknittin
Brown Deer, WI
on May 22, 2012
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I did not like this. I was going for something more mild flavored like Noodles & Company, since my kids will scarf that stuff down. I used "extra sharp" cheddar, but it was too sharp. Perhaps I would have preferred the "medium" that we typically use for shredded cheese. But the kids couldn't get enough of the cheese while I was shredding it! Also, the hot sauce was a little too much, in my opinion.
However, the recipe went together very well. After boiling the noodles, I put them back in the pot, off the heat, and stirred in the butter. Then I added the milk/egg mixture and stirred that into the noodles. I added the cheese, and then put it back on the low heat until the cheese was melted. It worked perfectly. The cheese sauce was very liquidy when fresh off the stove, but sitting a few minutes let it thicken up.
By c ripp
Colorado Spring...
on May 20, 2012
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This was very yummy! The dish was very creamy and very easy to make. I followed others' advice; tempered the eggs in the milk and shredded the block of cheese. Not being a salt fan, I waited until done before I added salt to taste; probably only 1/2 teaspoon. I also like just a tiny pinch of nutmeg in my pasta. I didn't have any elbow macaroni on hand so I used penne pasta. It was just as tasty! It will be interesting to try it with a blend of cheeses, too. Beats the heck out of that boxed stuff! Thanks, Alton.
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