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!
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.
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?
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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
Cook the pasta in salted water as instructed on the package. Don't overcook it; nobody likes mushy mac and cheese.
Drain the pasta and add the butter stirring until completely melted. Cover until ready to add to the sauce.
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.
Cook 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.
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