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Stove Top Mac-n-Cheese
It is fantastic and can be a base for any mac and cheese you want. Stir in any combination of meats and veggies to make this a complete meal.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side
Cuisine:
American
Keyword:
kid friendly, leftover friendly
Servings:
4
Calories:
642
kcal
Ingredients
8
ounce
pasta
elbow, shells, or another favorite
4
tablespoons
butter
10
ounce
cheddar cheese
shredded
Milk Mixture
2
eggs
raw
6
ounce
evaporated milk
1/2
teaspoon
hot sauce
1
teaspoon
salt
kosher
black pepper
3/4
teaspoon
dry mustard
Instructions
In a large pot of boiling, salted water cook the pasta to al dente and drain.
8 ounce pasta
Return to the pot and melt in the butter. Toss to coat.
4 tablespoons butter
In medium mixing bowl, whisk together the eggs, milk, hot sauce, salt, pepper, and dry mustard. Slowly stir milk mixture into the pasta.
2 eggs,
6 ounce evaporated milk,
1/2 teaspoon hot sauce,
1 teaspoon salt,
black pepper,
3/4 teaspoon dry mustard
Add the cheese. Stir to incorporate.
10 ounce cheddar cheese
Over low heat continue to stir for 3 minutes or until cheese melts and the sauce is creamy.
Notes
Try white cheddar or a mixture of your favorite cheeses. Or add meats and veggies to turn this side into an entrée.