I've been looking for a recipe that is as easy as box MnC, but more nutritious. I finally made this Stove top MacnCheese version today. Baked versions always seemed pasty to me, but this came out creamy and delicious. One recipe made enough for four, and it seems like it would be easy to double. I left out the hot sauce and mustard for the little ones, but used Medium Cheddar so it was still zippy. I also used Whole Wheat Pasta, of course.
1/2 pound elbow macaroni 4 tablespoons butter 2 eggs 6 ounces evaporated milk 1/2 teaspoon hot sauce 1 teaspoon kosher salt Fresh black pepper 3/4 teaspoon dry mustard 10 ounces sharp cheddar, shreddedIn a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.