Wednesday, September 21, 2011
Stovetop Mac & Cheese
Macaroni and cheese made in just minutes on the stovetop. No blue box required.
I have always loved macaroni and cheese. It's one of the very first dishes I learned to cook. For the longest time, I thought homemade mac and cheese by definition included a roux and was baked in an oven. And that's how I did it for years. Truth be told, though, I missed the blue box stovetop style I grew up eating. While there's nothing wrong with baked mac and cheese, it never felt right, either.
When I found this recipe, I was a bit skeptical. Evaporated milk? Only minutes to make? How would it taste? Would it be cheesy enough? Goodness knows I've tried an astounding number of mac and cheese recipes that seemingly have no cheese taste. I don't know how that can be, but it appears to be an epidemic. Well, I'm happy to report that this recipe is definitely cheesy enough. Cheesy and creamy. I don't think I'll ever go back to baked. Not that my husband would let me; he fell in love with this recipe at first bite.
STOVETOP MAC & CHEESE
2 c dried elbow macaroni pasta
1 tbsp unsalted butter
1 large egg, beaten
1/2 tsp ground mustard
1/8 tsp cayenne pepper
salt and pepper to taste
5oz can evaporated milk
8oz block cheddar
1. In a stockpot, bring some salted water to a roiling boil. Add in pasta. Cook according to package instructions. Drain pasta and return to pot.
2. Add butter to pasta and stir until butter has melted. Add in evaporated milk, spices, and egg and stir to coat pasta. Heat over medium-low until evaporated milk has appeared to thicken, about 3 minutes. Add in cheese and stir until cheese has fully melted.
Source: Evil Shenanigans
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, It's a Keeper Thursday, Foodie Friday