I followed a link the other day to a recipe for homemade macaroni and cheese made on the stove top. I love homemade mac and cheese but all the recipes I’ve tried in the past have required it go in the oven, so I was instantly interested!
I decided to double the recipe to feed my family of five and while everything pretty much worked out well I think the next time I make it I’ll add an extra two or three ounces of the evaporated milk; it turned out a little dry and just got drier as the meal went on. I also used a medium cheddar and think I’ll go with a combination of medium and mild as the cheese overpowered everything else.
Overall, though, I was pleased with how well it turned out, especially since I didn’t have to fire up the oven for it! Paired up with some garlic bread we had a nice, easy meal!
Stove-top Mac & Cheese
8 oz macaroni, or any smallish tube shaped pasta (I used Cavatappi)
1 tablespoon butter
6 oz evaporated milk
6 oz freshly grated cheese
1 egg, beaten
1 teaspoon dry mustard powder
1/4 teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.
Over medium-low heat, add the butter and stir until melted. Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes.
Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.
Like I said, it doubles well but I’d add a few more ounces of the evaporated milk.