Top of the Stove Mac and CheeseEstimated Cost:  $8.00

Prep Time:  10 minutes

Cooking Time:  10 minutes

Serves:  6

Mac & Cheese is one thing I feel I’m an expert on.  From a box of Kraft to Mom’s homemade baked macaroni and cheese, I like it all.  I’ve been sharing a number of different mac & cheese variations here at Kitchen Survival, and this is one of the best.  Kids of all ages love this one.  It’s hard to go back to a box of Kraft after making this super-easy, super-tasty, and super-affordable dish.

2 cups dried elbow macaroni
1/4 cup butter OR margarine
2/3 cup evaporated milk
2 large eggs
3/4 teaspoon dry mustard
1/2 teaspoon salt
2 cups shredded sharp cheddar cheese

1. In large saucepan, prepare pasta according to package directions; drain and set aside.

2. In the same large saucepan, over medium heat, melt the butter. Remove from heat; whisk in evaporated milk, eggs, mustard, and salt. Return pasta to saucepan; stir in cheese. Cook over low heat, stirring constantly, for 4 to 5 minutes or until cheese is melted and mixture is creamy and thickened. Serve immediately.

Mike’s comments:

The original recipe called for 1/2 teaspoon hot pepper sauce to be added at the same time you whisk in the evaporated milk and other ingredients. It’s good this way, but as a boxed mac & cheese purist, I prefer the recipe without. I’ll leave that decision up to you. I’d love to hear which way you prefer it!

Original recipe source: Nestlé Kitchens

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