Description
This Stovetop Mac and Cheese recipe delivers a creamy, cheesy comfort food classic made quickly using simple ingredients. Elbow macaroni is cooked to al dente, then combined with a rich blend of butter, eggs, evaporated milk, and sharp cheddar cheese. Flavored with garlic, mustard, and a hint of hot sauce for a subtle kick, this dish is perfect for a satisfying weeknight meal that serves eight.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Dairy and Eggs
- ½ cup unsalted butter
- 4 large eggs
- 1 (12-oz) can evaporated milk
- 5 cups shredded sharp cheddar cheese
Spices and Seasonings
- 1 tsp hot sauce
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1½ tsp dry mustard
Instructions
- Cook the Pasta: Bring a large pot or Dutch oven of water to a rolling boil over high heat. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta well and return it to the pot.
- Add Butter: Add the unsalted butter to the hot pasta and toss to evenly coat the noodles, which adds richness and helps create the creamy texture.
- Prepare Cheese Sauce Mixture: In a medium bowl, whisk together the eggs, evaporated milk, hot sauce, garlic powder, and dry mustard until the mixture is smooth and well combined. This mixture will create a velvety sauce when heated gently.
- Combine and Cook: Pour the egg and milk mixture over the butter-coated pasta in the pot. Then add the shredded sharp cheddar cheese. Place the pot over medium heat and cook, stirring frequently, for 5 to 10 minutes until the cheese is fully melted and the sauce is creamy. Be careful to avoid scrambling the eggs by stirring constantly and monitoring the heat.
- Season and Garnish: Season the mac and cheese with kosher salt and black pepper to taste. Optionally, garnish with fresh parsley for a bright, fresh finish before serving.
Notes
- Stir continuously once the egg mixture is added to prevent the eggs from curdling.
- Use sharp cheddar cheese for a more intense flavor and better melting quality.
- Adjust the amount of hot sauce depending on your heat preference.
- For gluten-free, substitute elbow macaroni with a GF pasta variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
