Stovetop Mac and Cheese

   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. 

    The recipe was easy to make and was ready in under 30 minutes.  The noodles are cooked and then mixed in the same pot along with the butter, milk, and cheese.  Everything is stirred together until it's melted.  The mac and cheese was creamy and had a nice cheddar cheese taste.  I loved the small addition of the hot sauce because it gave it a little spice and turned the color a nice orange. 

    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

1 egg

6 oz. evaporated milk

1/2 t. hot sauce

1 t. salt

1 t. black pepper
1/2 t. dry mustard

1 1/2 c. sharp cheddar cheese, shredded

1.  In a large pot cook the macaroni according to the package directions.  Drain and return to the pot.

2.  Add the butter to the macaroni in the pot and toss to coat.

3.  Whisk together the egg, milk, hot sauce, salt, pepper, and dry mustard.  Pour over the macaroni noodles and stir until well combined. 

4.  Add in the cheddar cheese mixing well.  Continue to cook over low heat for 2-3 minutes.