Stovetop Mac-n-Cheese
Want to make mac n cheese but don't want to open a box of with orange powdered cheese. This is your alternative. It taste so much better and is from scratch in minutes!
Ingredients
- 1/2 lb elbow macaroni 2 1/4 cups
- 4 tbsp butter
- 2 whole Eggs
- 1 cup evaporated milk whole milk can also be used
- salt and pepper to taste
- 8 oz shredded cheddar cheese 2 cups
Instructions
- Fill 3 quart saucepan half full of water, salt water generously. Bring water to a boil and add noodles. Cook noodles al dente, usually I cook them 1 minute less than the box directions.
- Return noodles to the pan and add butter. Allow butter to melt, a minute or two. Stir it around so the heat of the noodles melts the butter. While butter is melting...
- Whisk together eggs and milk, add salt and pepper to taste. Return pan to low heat burner, pour in milk/egg mixture, add cheese, continue to stir until cheese is melted and mixture is bubbly. Cook for at least 5 minutes. If mac-n-cheese seems too thick this is where you add a little of the reserved pasta water to loosen it up. Or you can add more milk.
Notes
I realize evaporated milk does not come in a convenient size. You can use part of a 12 ounce can and use the remainder for your coffee or another recipe. You could also use 2-5 ounce cans. This is a bit more than a cup but it still works.
Nutrition
Calories: 664kcalCarbohydrates: 50gProtein: 28gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 199mgSodium: 567mgPotassium: 395mgFiber: 2gSugar: 8gVitamin A: 719IUVitamin C: 1mgCalcium: 591mgIron: 1mg
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