Stovetop Mac and Cheese
Stovetop mac and cheese takes the ultimate comfort food and makes it even creamier and cheesier. Evaporated milk, eggs, and sharp cheddar sauce is given a glow-up with dry mustard and hot sauce so adults love it, too. All that, crowned with buttery breadcrumbs. What more could you ask for?
Ingredients
For the bread crumb topping*
- 3 slices high-quality white sandwich bread, torn into quarters
- 2 tablespoons (1 oz) unsalted butter
- Table salt
For the macaroni and cheese
- 2 large eggs
- 1 (12-ounce) can evaporated milk
- 2 teaspoons table salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard, dissolved in 1 teaspoon water
- 1/4 teaspoon store-bought or homemade hot sauce
- 8 ounces elbow macaroni, about 2 cups
- 4 tablespoons (2 oz) unsalted butter
- 12 ounces sharp Cheddar, American, or Monterey Jack cheese, shredded (about 3 cups)
Instructions
Make the bread crumb topping
- In a food processor, pulse the bread until coarsely ground, 10 to 15 pulses.
- In a large skillet over medium heat, melt the butter. Add the bread crumbs and cook, tossing to coat with the butter, until the crumbs just begin to color, about 7 minutes. Remove from heat. Season with salt to taste.
Make the macaroni and cheese
- In a small bowl, mix the eggs, 1 cup of the evaporated milk, 1/2 teaspoon of the salt, the pepper, mustard mixture, and hot sauce.
- Meanwhile, in a large heavy-bottomed saucepan or Dutch oven, bring 2 quarts of water to a boil. Add the remaining 1 1/2 teaspoons salt and the macaroni and cook, according to the package instructions, until almost tender but still a little firm to the bite. Drain and return to the pan over low heat. Add the butter and toss to melt.
- Pour the egg mixture over the buttered noodles along with three-quarters of the cheese, and stir until thoroughly combined and the cheese starts to melt.
- Gradually add the remaining 1/2 cup milk and the remaining cheese, stirring constantly, until the mixture is hot and creamy, 5 to 6 minutes.
- Serve immediately and sprinkle with the toasted bread crumbs. This is best enjoyed immediately after making.
Notes
*What can I use instead of bread crumb topping on my mac & cheese?
If you're in a hurry or prefer to sprinkle the dish with crumbled crackers (saltines aren't bad), you can skip the bread-crumb step.
Nutrition
Serving: 1portion | Calories: 927kcal | Carbohydrates: 63g | Protein: 40g | Fat: 57g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 1942mg | Fiber: 3g | Sugar: 12g