Our recipe exchange for this month was to make a Thanksgiving side dish. I received a recipe for stovetop mac and cheese. Whenever I make homemade mac n cheese I almost always bake it in the oven so I was a little skeptical about making it on the stovetop.
Overall we really enjoyed this recipe. It was much faster to make then most of my mac and cheese recipes so I’ll be using this one a lot this winter!
Stovetop Mac and Cheese (adapted from Christine’s Kitchen Chronicles)
1/2 pound elbow macaroni
3 T. butter
6 oz. evaporated milk
1 t. black pepper
1/2 t. dry mustard
1. In a large pot cook the macaroni according to the package directions. Drain and return to the pot.
4. Add in the cheddar cheese mixing well. Continue to cook over low heat for 2-3 minutes.