Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese

Servings 4 servings
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Course:Main Course
Cuisine:American
Author: Michelle

My go to recipe for mac n cheese

Ingredients:

  • 2
    eggs
  • 12
    ounces
    evaporated milk, divided
  • 1
    teaspoon
    dry mustard
  • 1
    teaspoon
    water
  • ½
    teaspoon
    salt
    (plus additional 1½ teaspoons for pasta water)
  • ¼
    teaspoon
    ground black pepper
  • 8
    ounces
    elbow macaroni
    ((2 cups ))
  • 4
    tablespoons
    unsalted butter
  • 4
    ounces
    mild Cheddar cheese
    (shredded (about 1 cup))
  • 4
    ounces
    American cheese
    (shredded (about 1 cup))
  • 4
    ounces
    Monterey Jack cheese
    (shredded (about 1 cup))

Directions:

  1. In a small cup, dissolve the dry mustard in the water; set aside.
  2. In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard mixture, salt, and pepper; set aside.
  3. Bring 2 quarts of water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain the pasta and return to the pot over low heat. Add the butter and stir until completely melted.
  4. Add the egg mixture and three-quarters of the cheese mixture to the pasta and toss until thoroughly combined and the cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.

Nutrition:

Calories: 785kcal
Fat: 47g
Saturated fat: 28g
Cholesterol: 219mg
Sodium: 1218mg
Potassium: 502mg
Carbohydrates: 52g
Fiber: 1g
Sugar: 11g
Protein: 35g
Vitamin A: 28.8%
Vitamin C: 2%
Calcium: 96.2%
Iron: 10.6%

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