Stove Top Macaroni and Cheese
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.
Servings: 4 servings
Calories: 777kcal
Ingredients
- 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: 1serving | Calories: 777kcal | Carbohydrates: 75g | Protein: 37g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 889mg | Potassium: 556mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1.095IU | Vitamin C: 2mg | Calcium: 768mg | Iron: 2mg