Stovetop macaroni and cheese Ingredients -
4 to 6 main-course or 8 to 10 side-dish servings.
Very creamy, very cheesy. A large pot is essential in this recipe.
2 cups (8 ounces) elbow macaroni
Cook in a large pot of boiling salted water:
Drain and return to the pot. Add:
Stovetop macaroni and cheese Preparation -
¼ cup (½ stick) unsalted butter, cut into small pieces
Stir until blended. Add stir well:
One 12-ounce can evaporate milk
3 cups extra-sharp Cheddar, shredded cheese (12 ounces)
2 large eggs, lightly beaten
1 teaspoon dry mustard dissolved in 1 teaspoon hot water
½ teaspoon salt, or to taste
¼ teaspoon grounded red pepper, or to taste.
Stovetop Macaroni and Cheese Making -
Set the pot over a very low heat and cook, stir constantly, until the sauce is smooth and pasta is steaming, 5 to 10 minutes. The sauce should thicken noticeably. Increase the heat slightly if the sauce is still soupy after 5 minutes, but watch it very carefully. Do not overheat, or the sauce will curdle.