Stove Top Mac n Cheese
1/2 lb elbow macaroni
4 tbs butter
2 - 6oz cans of evaporated milk
1/2 tsp hot sauce (can leave out)
1 tsp salt (I use kosher salt)
3/4 tsp dry mustard
1/2 tsp ground white pepper (black is fine also)
1 lb shredded sharp cheddar cheese
In a large pot of boiling, salted water cook the pasta to al dente (still slightly firm). Return to the pot and melt in the butter. Toss to coat.
In a separate bowl 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 3-4 minutes until creamy. You can stir in some regular milk to thin it down a bit if you want if its too thick for you.
Serve and enjoy
Pairs Well With
This is a great recipe for the kids also. Lets face it. Kids love the box type mac n cheese. They often cringe at the baked crusty top style that many of the homemade versions are.
This is an easy to make stove top style that I make for my daughter all the time. She loves it.
Try variations of different cheese such as pepper jack for a spicy version.