Creamy Stove Top Macaroni and Cheese (America's Test Kitchen)

1. 1

   Bring 2 quarts water to a boil in a large pot.

2. 2

   Stir in 1 1/2 teaspoons salt and the macaroni.

3. 3

   Cook until almost tender but still a little firm to the bite.

4. 4

   Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and pepper.

5. 5

   Drain the pasta and return it to the pot.

6. 6

   Set the pot over low heat and stir in butter until melted.

7. 7

   Stir in the egg mixture and half of the cheese.

8. 8

   Continue to cook over low heat, gradually stirring in the remaining milk and cheddar until the mixture is hot and creamy, about 5 minutes.

9. 9

   Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.