I am definitely a baked macaroni and cheese kind of girl. I love the creaminess of stove top macaroni and cheese, but the buttery crumb topping of the baked version is the best part! I am still searching for my go-to baked mac and cheese recipe, but I have found a winner for the stove-top version. This recipe is hands down the best stove top mac and cheese I have ever made. It is creamy and flavorful, not to mention so easy to make! This recipe seriously takes 20 minutes to make from start to finish.
Since the most important ingredient in macaroni and cheese, is the cheese, you need to buy a good quality block of sharp cheddar. Also, I have made this recipe with both the bagged pre-shredded cheese and cheese that I shredded myself, and the freshly shredded cheese makes a big difference in both texture and flavor. I know it takes a bit more effort, but just shred the cheese while the macaroni is cooking. The end result is worth it!
Stove Top Mac-n-Cheese
- 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.
Source: Alton Brown via Foodnetwork.com.
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