Stovetop Macaroni and Cheese Recipe

Name: Stovetop Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon Dry Mustard; 1 teaspoon Water; 2 Large Eggs; 1 can (12 Oz. Size) Evaporated Milk, Divided; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Garlic Powder; 1 pinch Sea Salt, Plus Additional For Pasta Water; Fresh Cracked Black Pepper; 2 cups Dry Elbow Macaroni; 4 Tablespoons Unsalted Butter; 2 cups Mild Cheddar Cheese, Shredded; 1 cup Monterey Jack Cheese, Shredded

Servings: persons

1 teaspoon Dry Mustard
1 teaspoon Water
2 Large Eggs
1 can (12 Oz. Size) Evaporated Milk, Divided
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Garlic Powder
1 pinch Sea Salt, Plus Additional For Pasta Water
Fresh Cracked Black Pepper
2 cups Dry Elbow Macaroni
4 Tablespoons Unsalted Butter
2 cups Mild Cheddar Cheese, Shredded
1 cup Monterey Jack Cheese, Shredded

1
In a medium bowl, whisk together the dry mustard and water until the mustard dissolves.
2
Whisk in the eggs, 1 cup of the evaporated milk, cayenne, garlic powder, a pinch of sea salt and a few cracks of pepper.
3
Set aside.
4
Bring 2 quarts of water to a boil in a large pot or Dutch oven.
5
Add the pasta and a generous pinch of salt and cook according to package instructions for al dente.
6
Drain the pasta and return it to the pot over low heat.
7
Add the butter and stir until completely melted.
8
Add the egg mixture and about half of the cheeses to the pasta and toss until completely combined and the cheese starts to melt.
9
Gradually add the remaining evaporated milk and cheese, stirring constantly, until the mixture is nice and creamy, about 5 minutes.
10
Serve immediately.
11
Notes: 1.
12
Recipe slightly adapted from Brown Eyed Baker who adapted from The Cooks Illustrated Cookbook.
13
2.
14
This recipe can be made with all cheddar instead of a Monterey jack and cheddar mix.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon Dry Mustard, 1 teaspoon Water, 2 Large Eggs, 1 can (12 Oz. Size) Evaporated Milk, Divided, and more.

Yes, Stovetop Macaroni and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Stovetop Macaroni and Cheese

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