Stove Top Macaroni and Cheese

One pot macaroni and cheese cooks is super easy to make, and takes just under 20 minutes to get to the table. That’s the same amount of time that it takes to make the “Blue Box” mac and cheese, but this recipe tastes infinitely better than the boxed version. It takes less than 30 minutes from start to finish making it perfect for busy weeknights.

The best part is adding whatever kind of cheeses you want. Cheddar? Classic. Goat cheese? Why not? Bleu cheese? Even better! We like to use Cougar Gold from Washington State University which is my youngest daughter’s alma mater! It’s an aged sharp white cheddar that’s delicious! (This recipe was originally published on June 9th, 2011)

Ingredients for easy one-pot mac and cheese

Your mom probably made homemade macaroni and cheese starting with a bechamel sauce, cooking flour and butter, adding milk, then cheese. This one pot macaroni and cheese is so much easier!

• 2 large eggs
• 1 can evaporated milk
• 1 tsp. dry mustard
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper or dash of hot sauce
• 12 ounces elbow macaroni or your favorite type of pasta
• 6 Tablespoons unsalted butter
• 10 oz. extra-sharp cheddar cheese cheese grated, about 3 cups
• Salt and pepper to taste

How to make this stovetop macaroni and cheese recipe

This is a favorite for family dinners or as a side dish.

• Mix eggs, evaporated milk, 1/2 tsp salt, cayenne pepper and mustard in a measuring cup or bowl.

• Boil macaroni in salted water until nearly done. You want to drain when it’s al dente, because you’re going to continue cooking it on the stove for a few more minutes.
• Returned drained macaroni to pot and add the butter to melt and coat the pasta over a low heat.

• Add egg mixture and part of the cheese and stir constantly over low heat, about 7 minutes. Gradually add remaining cheese. Season with salt and pepper. (Try a pinch of white pepper if you have it.

• If you want to, you can top it with bread crumbs and bake it, but around here, the forks are usually in the pot “testing”, before I can get it on the plate.

• Store any leftover mac and cheese covered in an airtight container in the fridge.
• Reheating the mac and cheese. It’s a pretty thick sauce, heat up a little milk or melted butter, and gently stir over low heat until the cheese melts and sauce is creamy.

Can I make this mac and cheese recipe gluten free?

Because this recipe is not made the traditional way with a roux, the sauce is naturally gluten free. It’s easy to find a variety of delicious gluten free pastas. When my youngest (now an adult) was younger she was sensitive to both gluten and cow dairy, I would make this recipe with canned Evaporated Goat’s Milk and gluten free pasta.

​Variations for one pot mac and cheese

• Use your favorite cheeses! Try it with spicy Monterey Jack and canned diced chilies.
• Try it with half cream cheese and gorgonzola or crumbled blue cheese.
• Try different types of pastas, like Fusilli, Farfalle or Penne.

Looking for more family friendly budget dishes?

Mexican Chicken Soup

Greek Pasta with Yogurt and Lemon

Mediterranean Soup with Sausage

Tortellini Soup

Stove Top Macaroni and Cheese

Cynthia

This easy, creamy one pot macaroni and cheese is rich and decadent. Best yet, It comes together in just 20 minutes in one pot! Recipe adapted from Cook's Illustrated magazine.

5 from 34 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Entree

Cuisine Vegetarian

Servings 4 servings

Calories 777 kcal

Ingredients

  

1x2x3x

• 2 large eggs
• 1 can evaporated milk
• 1 tsp. dry mustard
• 1/2 teaspoon kosher salt
• Pinch cayenne pepper
• 12 ounces macaroni noodles use brown rice pasta for gluten free version
• 6 Tablespoons unsalted butter
• 10 oz. sharp cheddar cheese cheese grated, about 3 cups
• Salt and pepper to taste

Instructions

 

• Mix eggs, evaporated milk, 1/2 tsp salt, cayenne pepper and mustard in a measuring cup or bowl.
• Boil macaroni in salted water until nearly done. You want to drain when it’s al dente, because you’re going to continue cooking it on the stove for a few more minutes.
• Returned drained macaroni to pot and add the butter to melt and coat the pasta over a low heat.
• Add egg mixture and part of the cheese and stir constantly over low heat, about 7 minutes. Gradually add remaining cheese. Season with salt and pepper. (Try a pinch of white pepper if you have it)
• If you want to, you can top it with bread crumbs and bake it, but around here, the forks are usually in the pot “testing”, before I can get it on the plate.

Video

Nutrition

Serving: 1servingCalories: 777kcalCarbohydrates: 75gProtein: 37gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 193mgSodium: 889mgPotassium: 556mgFiber: 3gSugar: 12gVitamin A: 1.095IUVitamin C: 2mgCalcium: 768mgIron: 2mg

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