Who doesn’t love Mac n’ Cheese? Did you know it’s America’s favorite comfort food? For most of us it reminds us of our childhood. I always had the box kind growing up which is ok but homemade is so much better! What I love about this Stove Top Mac n’ Cheese is how simple it is. It’s only a couple more steps than making mac n’ cheese from a box and the flavor is so much better. And I loved that Levi (my cute toddler) loved it too! This recipe is adapted from Alton Brown who I admire very much. I love watching his show, “Good Eats.” And I always trust his recipes.
Stove Top Mac n' Cheese
Ingredients
- 3/4 pound elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1 teaspoon kosher salt
- fresh black pepper
- ¾ teaspoon ground mustard
- 3 cups sharp cheddar (shredded (not pre-shredded))
Instructions
- 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, salt, pepper and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
Recipe adapted from Alton Brown
Why not “pre-shredded”? Does it taste different?
I think it just doesn’t melt as well but I haven’t tried it before so it’s worth a try!