Stove-top mac and cheese

26 May

I found this recipe when I was looking for something to use up some evaporated milk with.  It is really a fabulous (maybe not all that good for you) and nice and creamy–just the way the box stuff is SUPPOSED to be by the looks of it.  It’s my adaption of a recipe from Alton Brown on the food network.  Enjoy!


12 ounces elbow macaroni, cooked

4 T butter

1 large egg

6 oz evaporated milk

1 tsp. salt

1/2 tsp. freshly ground black pepper

3/4 tsp. dry mustard

10 ounces sharp cheddar cheese


Cook your macaroni until it is al dente, according to package directions. Drain well and return to the pot.  Add the butter and toss to coat.  IN a small bowl whisk together the eggs, evaporated milk, salt, pepper and mustard.  Stir this mixture into the hot pasta and then add the cheese.  Reduce heat to low and continue to stir and cook until cheese is melted and mixture is creamy.  Serve.  It is SO YUMMY and creamy.  If you’re in the mood for mac and cheese, this takes just as long as the box mix and tastes better!  Yum!


One Response to “Stove-top mac and cheese”

  1. Trudy June 28, 2010 at 11:22 AM #

    i love your new set up!

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