Prep Time: 10 minutes
Cooking Time: 10 minutes
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.
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