This mac and cheese is a dish that comes together really fast – and I mean super fast. I think it took me all of about 20 minutes to make it start to finish. It is by no means healthy but tastes really darn good and is quite satisfying at that! While I have a couple other basic homemade mac and cheese recipes that I adore, I like this recipe particularly because I always have all of these ingredients on hand – it saves us from ordering pizza or going to pick up fast food. You can’t beat comfort food that comes together in a flash!
The evaporated milk sounds a little weird but it works here – I think it may be the secret ingredient to the ultra creaminess of this dish. If you don’t have dry mustard powder in your pantry, I highly recommend adding it – it’s one of those random ingredients that really makes a dish (like this one!)
Creamy Stove Top Mac & Cheese
- 1/2 pound elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
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, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.