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.
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