Creamy macaroni and cheese made on the stove top with cheddar cheese, evaporated milk, and lots of spices plus it’s ready in less than 30 minutes! This recipe originally posted in November 2011.
I don’t know about you but whenever I make macaroni and cheese I bake it. I think it tastes amazing but it takes a while because you have to boil the noodles, mix up the sauce, and then bake it. A stove top recipe made in under 30 minutes sounded pretty good to me.
- elbow macaroni noodles
- evaporated milk
- hot sauce
- salt and pepper
- mustard powder
- garlic powder
- sharp cheddar cheese
Another great thing about this recipe is that it can be made all in one pot. I started out by boiling the macaroni noodles. Once they were cooked and drained I returned them to the pot along with the butter and mixed until it had melted.
Meanwhile, I combined the egg, evaporated milk, hot sauce, and seasonings in a bowl and then added it to the macaroni noodles. After mixing that well it was time for the cheese.
The type of cheese you use is totally up to you. I used half sharp cheddar and half white Vermont cheddar cheese. Other great cheeses would be Gruyere, gouda, or cream cheese. Use what you like best for the taste you are looking for.
Once you add the cheese you simply cook it over low heat until it has melted and the macaroni and cheese is smooth and creamy. This may be the best macaroni and cheese that I’ve had that isn’t baked in the oven.
The first bite was delicious. The mac and cheese was creamy and had a sharp flavor from the cheddar cheese. I loved the small addition of the hot sauce because it gave the macaroni just a little bit of spice in addition to the other seasonings. This will definitely be my go to quick macaroni and cheese recipe!
- 12 oz. elbow macaroni
- 3 Tablespoons butter
- 1 egg
- 8 oz. evaporated milk
- 1 teaspoon hot sauce
- 1 t. salt
- 1 t. black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon nutmeg
- 1 1/2 c. sharp cheddar cheese, shredded
- In a large pot cook the macaroni according to the package directions. Drain and return to the pot.
- Reduce heat to low and add the butter to the macaroni in the pot and toss to coat.
- Whisk together the egg, milk, hot sauce, salt, pepper, mustard powder, and nutmeg. Pour over the macaroni noodles and stir until well combined.
- Add in the cheddar cheese and mix until it has melted. Continue to cook over low heat for 2-3 minutes.
Recipe adapted from Christine's Kitchen Chronicles
Amount Per Serving: Calories: 334Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 86mgSodium: 657mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 16g