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Stovetop Macaroni and Cheese

My go to recipe for mac n cheese

Course Main Course
Cuisine American
Prep 20 minutes
Cook 20 minutes
Total 40 minutes
Servings 4 servings
Calories 785 kcal
Author Michelle


  • 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)


  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 Facts
Stovetop Macaroni and Cheese
Amount Per Serving
Calories 785 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 28g175%
Cholesterol 219mg73%
Sodium 1218mg53%
Potassium 502mg14%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 11g12%
Protein 35g70%
Vitamin A 1440IU29%
Vitamin C 1.7mg2%
Calcium 962mg96%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.