There are three ways to make macaroni and cheese:

1. The Box Mix - 2 minutes preparation after cooking the macaroni
2. The Stove-Top Version - 10 Minutes preparation time
3. Oven-Baked - 20 minutes preparation, 45 minutes baking in the oven

The box mix has been around forever and a box will indeed last forever! The intense chemical flavor which allows it sit in your cupboard for generations screams out with every bite.

The stove-top version is made from “real” ingredients and is very tasty. Plus, it’s a snap to prepare.

My favorite is actually the Oven-baked Mac & Cheese made from scratch starting off with a white sauce. It tastes fabulous and, while baking, it develops a crusty top that is to die for.  Today we are going to tackle the Stove-Top Version, which as noted above, is a little quicker to prepare.

You will need eight ingredients:

1. Butter
2. Hot Sauce
3. Eggs
4. Salt
5. Dry Mustard (found in the Spice section of the grocery store)
6. Evaporated Milk (usually found next to Baking supplies like flour and sugar)
7. Elbow Macaroni
8. Mild Cheddar Cheese

Measure out 2 cups of the dry Macaroni

Cook it according to the directions on the package.

Get all your ingredients measured while the macaroni is cooking.

• 4 Tablespoons of butter

• 2/3 cup (5 oz. can) evaporated milk

• 2 large eggs

• ¾ teaspoon of dry mustard

• ½ teaspoon salt

• ½ teaspoon hot sauce

• 2 cups (8 oz.) mild shredded cheddar cheese

Once the macaroni is cooked, drain it in a colander.

Melt the butter in the same pot you cooked the macaroni in.

Remove the pot from the heat and using a whisk or large spoon, mix in the evaporated milk first.

Now mix in the eggs

And the salt

Dry mustard

and the hot pepper sauce

Put the pot back on the stove top on low heat and add the pasta to the pot.

And the cheese

Cook over low heat stirring constantly for about 4 minutes,

or until the cheese is melted

and the mac and cheese is thick and creamy.

Serve the mac and cheese immediately and...Enjoy!

P.S. I served this for dinner last night and at the last minute topped each serving with some fried onion....fantastic!

Adapted from:
Verybestbaking.com

You can view and print this recipe here.

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.