Stove Top Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A really good recipe that I tried from the Joy of Cooking 75th Anniversary Cookbook. Great for children who don't like baked mac and cheese! Ingredients:
2 cups elbow macaroni |
1/4 cup unsalted butter, cut into small pieces |
1 (12 ounce) can evaporated milk |
3 cups extra-sharp cheddar cheese, shredded |
2 large eggs, lightly beaten |
1 teaspoon dry mustard |
1 teaspoon hot water (to dissolve mustard in) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Cook macaroni in a large pot of boiling salted water for recommended cooking time on box.
2. Drain and return to pot and add butter.
3. Stir macaroni and butter until well blended.
4. Add the rest of the ingredients (evaporated milk through pepper) and stir well.
5. Set pot over very low heat and cook macaroni mixture.
6. Stir constantly until sauce is smooth and macaroni is steaming, 5-10 minutes. The sauce should thicken, if not, slightly raise the heat and cook another 5 minutes.
7. DO NOT OVERHEAT OR SAUCE WILL CURDLE.
8. If you have family members who like baked macaroni, you can put this into a baking dish and top with breadcrumbs, and then cook in a 350 degree over for 5-10 minutes. Macaroni will still be creamy, and there will be a nice crunchy topping.
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