Quick and Easy Stovetop Mac and Cheese

Quick and Easy Stovetop Mac and Cheese

Olivia and Noah are in the kitchen making a family favorite side dish today. This recipe is great to make with a kitchen buddy because it's good to have one person continuously stirring as the other slowly adds the cheese.

If your mac and cheese comes from a box on the supermarket shelf and glows like a neon orange radioactive waste dump, it's time to change your ways and discover something immeasurably better. What we love about this great basic recipe is the number of flavour combinations possible just by switching up the type of cheese and adding a different herb, spice or other flavour element. White Cheddar and Chipotle, Monterey Jack and Jalapeno, Swiss and Fresh Herbs, Colby and Chive; just about any cheese that will melt smoothly can be used alone or with an added flavour element and that doesn't even begin to consider blended cheese combinations! Add some cooked sausage or ham for a complete lunch or dinner meal too.

½ lb pasta, cooked al dente, We like penne and rotini best because they hold the cheese sauce so well.
4 tablespoons butter

Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce.

12 ounces evaporated milk, split in 2 six ounce portions
2 large eggs
1 ½tsp dry mustard powder
½ tsp kosher salt
¼ tsp black pepper
12 ounces aged cheddar cheese, grated and separated in 4 equal portions

Whisk together 6 ounces of the milk, the eggs, salt, pepper and dry mustard. Add 2 portions of the cheese, then add this mixture to the pasta and butter over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth. Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.

Quick and Easy Stovetop Mac and Cheese

Olivia and Noah are in the kitchen making a family favorite side dish today. This recipe is great to make with a kitchen buddy because it's good to have one person continuously stirring as the other slowly adds the cheese.

If your mac and cheese comes from a box on the supermarket shelf and glows like a neon orange radioactive waste dump, it's time to change your ways and discover something immeasurably better. What we love about this great basic recipe is the number of flavour combinations possible just by switching up the type of cheese and adding a different herb, spice or other flavour element. White Cheddar and Chipotle, Monterey Jack and Jalapeno, Swiss and Fresh Herbs, Colby and Chive; just about any cheese that will melt smoothly can be used alone or with an added flavour element and that doesn't even begin to consider blended cheese combinations! Add some cooked sausage or ham for a complete lunch or dinner meal too.

½ lb pasta, cooked al dente, We like penne and rotini best because they hold the cheese sauce so well.
4 tablespoons butter

Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce.

12 ounces evaporated milk, split in 2 six ounce portions
2 large eggs
1 ½tsp dry mustard powder
½ tsp kosher salt
¼ tsp black pepper
12 ounces aged cheddar cheese, grated and separated in 4 equal portions

Whisk together 6 ounces of the milk, the eggs, salt, pepper and dry mustard. Add 2 portions of the cheese, then add this mixture to the pasta and butter over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth. Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.