Macaroni and Cheese, Stovetop

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  1. 2 eggs
  2. 1 (12 oz) can evaporated milk, divided
  3. 1/4 t hot pepper sauce
  4. 1/2 t salt
  5. 1/4 t pepper
  6. 1 t dry mustard, disolved in 1 t water
  7. 1/2 lb elbow macaroni, cooked to package directions
  8. 4 T unsalted butter (1/2 stick)
  9. 12 oz sharp Cheddar, American, or Monterey Jack cheese, grated (about 3 cups)


  1. Mix eggs (slighly beaten), 1 c evaporated milk, pepper sauce, salt, pepper, and mustard mixture in small bowl, set aside.
  2. Place cooked pasta in a bowl, add butter, stir to melt.
  3. Pour egg mixture over buttered noodles along with three quarters of cheese; stir until thorughly combined and cheese starts to melt.
  4. Gradually add remaining milk and remaining cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes.
  5. Serve immediately.

Picture of Recipe

Macaroni and Cheese, Stovetop - Picture of Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Entree,Side Dish,Lunch
Type of Food: Vegetarian,Macaroni and Cheese
Key Ingredient: Pasta,Cheese
Difficulty: 1 - Easy
Make Ahead: No
Prep Method: Stovetop
Themes/Holidays: Flag Day

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