This Creamy Stovetop Macaroni and Cheese comes together very quickly, and you won’t believe how delicious it is. This recipe for macaroni and cheese tastes even better than a version made with Velveeta, and it’s every bit as creamy.
Creamy Stovetop Macaroni and Cheese
Ingredients
- 16 ounces cavatappi or other short pasta
- 2 tablespoons butter
- 12-ounce can evaporated milk
- 2 eggs, beaten
- 1 teaspoon dry mustard powder
- 1/4 teaspoon black pepper
- 2 cups freshly grated cheddar cheese
- Salt to taste
Instructions
- Boil pasta 1 to 2 minutes short of the suggested time on the box. In the meantime, combine the evaporated milk, eggs, mustard powder, and pepper in a large measuring cup and whisk together.
- Drain the pasta in a colander and then return it right back to the hot pan. Reduce heat to low. Add the butter and stir until melted.
- Carefully add the egg mixture to the pan, stirring constantly to avoid making scrambled eggs. Stir for 3 to 4 minutes or until it starts to thicken. Add the cheese in 4 to 5 increments, making sure that each addition is completely melted before adding the next. Taste for seasoning and add salt to taste. Serve immediately.
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