I wanted to title this Quick and Easy Homemade Mac-n-Cheesy, but I was afraid it might mess up my rise to the top of the mac-n-cheese google search. Ahah ahaha that was sort of an inside joke. Sorry. All kidding aside this mac-n-cheese is quick and easy and really cheesy. I came across it on Rebecca Crumps site Ezra Pound Cake, last fall and have been making it ever since.
I love that, like the kid favorite box version, this too can be made on the stove top. However, unlike the boxed version, I know exactly what’s in this mac-n-cheese. No intensely orange powders are involved. After making this a few times I’ve made only one adjustment to suit my family. All in all this stovetop mac-n-cheese screams comfort food!
Here’s how easy it is!
Add Salt and Pepper to taste. Here is where I deveated from the original recipe, which called for dry mustard, my kiddos said, “NO way Jose!”. So after the first time I left it out, and they have been happy campers every since!
That’s it! Yumma lumma ding dong!
adapted from Ezrapoundcake.com
1/2 pound Elbow Macaroni (2 cups)
4 tablespoons Butter
1 cup Evaporated Milk
salt and pepper to taste
2 cups shredded Cheese, your choice
Boil noodles and drain, add butter until melted. Whisk together eggs and milk, add salt and pepper to taste. Return pan to medium low burner, pour in milk/egg mixture, add cheese, continue to stir until cheese is melted and mixture is bubbly.
Just in case you forgot how creamy and cheesy and mouthwateringly comforting this looks, here it is again.