SERVES 4
TOTAL TIME: 35 minutes
You can substitute Monterey Jack or Colby cheese for the cheddar if necessary. It is important to cook the mixture over low heat in step 2. The sauce will be loose as you add the evaporated milk but will thicken up as it cooks.
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8 |
ounces (2 cups) elbow macaroni |
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Salt and pepper |
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2 |
large eggs |
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1 |
(12-ounce) can evaporated milk |
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1 |
teaspoon dry mustard, dissolved in 1 teaspoon water |
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4 |
tablespoons unsalted butter |
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12 |
ounces sharp cheddar cheese, shredded (3 cups) |
1. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Meanwhile, whisk eggs, half of evaporated milk, mustard mixture, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl.
2. Drain pasta and return it to pot. Add butter and cook over low heat until melted. Stir in egg mixture and half of cheddar. Cook, gradually stirring in remaining milk and cheddar, until mixture is hot and creamy, 5 to 7 minutes. Season with salt and pepper to taste and serve.
VARIATIONS
CREAMY STOVETOP MAC ’N’ CHEESE WITH TOMATOES
Add 1 (15-ounce) can drained diced tomatoes to pot with remaining milk and cheddar in step 2.
CREAMY STOVETOP MAC ’N’ CHEESE WITH HAM ’N’ PEAS
Add 8 ounces diced ham steak and ½ cup frozen peas to pot with remaining milk and cheddar in step 2.
BAKED MAC ’N’ CHEESE WITH BROCCOLI
Add 8 ounces frozen broccoli florets, thawed, to pot with remaining milk and cheddar in step 2. Transfer mixture to 8-inch square baking dish and sprinkle with 1 cup crushed Ritz crackers (20 crackers). Bake in 425-degree oven until golden and bubbling around edges, about 10 minutes. Let cool slightly before serving.