Home » Quick and Easy Stovetop Mac-n-Cheese

Quick and Easy Stovetop Mac-n-Cheese

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!

Boil 1/2 pound Elbow Macaroni. (approximately 2 cups dry noodles).  Drain and return to pan.


Add 4 tablespoons of Butter, stir around until melted into noodles.



Whisk together 2 eggs and 1 cup Evaporated Milk (Any milk can be used really, but evaporated or whole milk makes it creamier.)


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!

Turn stove top back on medium-low, pour egg/milk mixture in with noodles, and stir.


Stir in 2 cups shredded Cheese, your choice.  This particular day I happen to use a Mexican blend, usually I shred my own mild cheddar.  Continue to stir until cheese is melted and starts to bubble.

That’s it!  Yumma lumma ding dong!



Stovetop Mac-n-Cheese
adapted from Ezrapoundcake.com

1/2 pound Elbow Macaroni (2 cups)
4 tablespoons Butter
2 Eggs
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.




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    1. OOOOH shoot! Hmmm let me think, maybe you had the macaroni too hot when you poured in the milk egg mixture. That’s the only think I can think of. Sorry that happened. Hope that was only a one time flukey thing. Thanks for letting me know…next time I make it I’ll take note of how the temp plays a roll. Sheila

  1. Thank you for this! Finally a recipe with everything I want and the one ingredient (dry mustard) that I don’t! I will be making this today for my little ones and me!!

  2. Y’know I was just thinking last night “if only there was a good one pot stovetop mac n cheese I could make’
    I have a fantastic microwave version but was beginning to feel guilty about it as we have it so often (y’know all those dangerous microwaves an all) this looks great! Will try it this Saturday night. We live our mac with a bag of coleslaw salad, I bump it up with pickles, cheese, shaved ham, and BBQ seasoning, some apple cider vinegar and good mayo. It tastes do good with mac n cheese.

  3. Every time I see a mac and cheese recipe I recall the last visit I made to the Culinary Institute in NY near where my sister lives. With all the fantastic food on the menu, I chose 4 cheese baked mac and cheese for lunch. My husband thought I was nuts when I called him. You know what? it was fantastic! It came highly recommended by my sister, the server and the lady at the next table.

    Love mac and cheese. 🙂

  4. I make the “Ronald Reagan’s Favorite Macaroni and Cheese” recipe. It includes a teaspoon of dry mustard, but the dish doesn’t taste like mustard when it’s done. The dry mustard just keeps it from being too bland.

    1. Kirstin, I agree I like the addition of mustard. It adds that extra zing…but believe it or not my kiddos detected right away! They have stealth tastebuds.