STOVETOP MAC AND CHEESE

 

Yield: 8-10 servings

Author: Ana Marti

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CREAMY STOVETOP MAC AND CHEESE

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This recipe is deliciously creamy, gooey, and cheesy, and the best part, is made without a roux. This is my favorite stovetop mac and cheese recipe and it will be yours too!

Ingredients

• 1 (1lb) box elbow pasta or any small pasta of your choice
• 1/3 cup butter, diced into cubes
• 2 large eggs
• 1 can evaporated milk
• 1/2 cup milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 cup shredded sharp cheddar cheese
• 1 cup shredded Colby-jack cheese
• 1 cup shredded extra-sharp white cheddar cheese
• CRISPY TOPPING
• 1/2 cup panko bread crumbs 
• 1 tablespoon melted butter
• 1 tablespoon dried parsley flakes

Instructions

1. To make the topping, add butter to a skillet and melt over medium heat. Add the panko bread crumbs and dried parsley flakes to the skillet. Cook for about 3 minutes or until they turn brown. Add to a bowl and set aside.
2. In a large pot of salted boiling water, cook the pasta al dente.
3. Meanwhile, in a mixing bowl, whisk the eggs slightly. Whisk in both kinds of milk, dry mustard, garlic powder, paprika.
4. Drain the pasta and return back to the pot and melt in the butter. Toss to coat. Pour in the egg mixture and stir. Add the cheeses and over low, medium heat continue to stir for about 3 to 5 minutes or until creamy.

Notes:

1. For this recipe I recommend freshly shredded cheese, it will melt much easier. 2. You can substitute the cheeses I used for any cheeses you like. To me, this is the best cheese combination for stovetop mac and cheese. 2. You can substitute the evaporated milk for more whole milk, but the evaporated milk helps achieve a creamy consistency.

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