Quick & Easy Stovetop Mac and Cheese. If your mac & cheese comes in a box & glows like a neon orange radioactive waste dump it’s time for something better!
Quick and Easy Stovetop Mac and Cheese
Olivia and Noah are in the kitchen making a family favourite 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.
Quick and Easy Stovetop Mac and Cheese
White Cheddar and Crumbled Bacon , 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.
Another great idea is to consider blended cheese combinations! You can also add some cooked sausage or ham for a complete lunch or dinner meal too.
We like to spice this mac and cheese up a little on occasion too, especially when serving it as a barbecue side dish when we add a pinch or two of chipotle powder, chilli powder or smoked paprika.
Like this Mac and Cheese recipe?
You’ll find lots of other great ideas in our Bread & Baking Category and in our Side Dishes Category.
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If you liked this recipe you’ll be sure to find many more to try and love in our collection of 26 Best BBQ Side Dishes.
- ½ lb pasta cooked al dente. We like penne and rotini best because they hold the cheese sauce so well.
- 4 tablespoons butter
- 12 ounces evaporated milk split in 2 six ounce portions
- 2 large eggs
- 1 ½ tsp dry mustard powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- 12 ounces aged cheddar cheese grated and separated in 4 equal portions
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Cook the pasta in salted water as instructed on the package. Don't overcook it; nobody likes mushy mac and cheese.
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Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce.
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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.
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Cook over low heat stirring constantly until the cheese melts, then quickly add the remaining milk, stirring until smooth.
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Add the other two portions of cheese one at a time, stirring constantly until the cheese is completely melted. Serve immediately.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Kathy
July 24, 2012 at 2:22 pmI’m hesitant to add the raw eggs!!!???
Barry C. Parsons
July 24, 2012 at 3:08 pmWHY? They are getting cooked in the sauce after all.
Brandi Yee
July 25, 2012 at 9:42 pmThis looks so good! I’ll definitely have to make this for my kids soon :). Thanks for the recipe!
Claire
July 25, 2012 at 11:52 pmMy daughter will be making this yummy looking dish on Sunday. I will keep you posted!
Angi
July 28, 2015 at 8:23 pmThis is fantastic! It yields a smooth, creamy sauce. I followed the recipe exactly as written. My family loves this!
Connie
May 25, 2018 at 1:32 pmHow many servings does this recipe yield? I’m planning on making it for 15 people. Should I double it
Thanks
Barry C. Parsons
July 2, 2018 at 12:01 pmThe number of servings is showing as 6.
Toula Monasteridis
February 8, 2019 at 7:34 pmWow! Thank you for the recipe Barry! Best Mac and Cheese! Just made it :)! No neon orange radioactive waste dump here lol!