Stovetop Mac and Cheese Recipe

Ingredients

• 8 ounces elbow macaroni
• 4 tablespoons unsalted butter, cut into small pats
• 3/4 cup evaporated milk
• 2 large eggs
• 1 teaspoon kosher salt, plus more for cooking the pasta
• 3/4 teaspoon mustard powder
• 1/2 teaspoon hot sauce
• 1/2 teaspoon freshly ground black pepper
• 10 ounces grated sharp cheddar cheese, about 3 1/2 cups

Instructions

• Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
• In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Stir into the pasta and add the cheese.
• Set over low heat and stir until creamy, about 3 minutes. Serve.

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• 8 ounces elbow macaroni
• 4 tablespoons unsalted butter, cut into small pats
• 3/4 cup evaporated milk
• 2 large eggs
• 1 teaspoon
  kosher salt
  , plus more for cooking the pasta
• 3/4 teaspoon mustard powder
• 1/2 teaspoon hot sauce
• 1/2 teaspoon freshly ground black pepper
• 10 ounces grated sharp cheddar cheese, about 3 1/2 cups

Procedure

• Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
• In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Stir into the pasta and add the cheese.
• Set over low heat and stir until creamy, about 3 minutes. Serve.

My Notes