Stove-Top Macaroni and Cheese

serves 4-6 as a main dish  

*recipe can easily be doubled


1/2 pound elbow macaroni (or pasta of your choice)

4 tablespoons unsalted butter

1 egg yolk

6 oz (about 3/4 cup) evaporated milk

1/2 teaspoon kosher salt

10 ounces good sharp white cheddar cheese, shredded (about 2 1/2 cups)

freshly ground black pepper

ground cayenne pepper (optional)


In large pot of boiling, salted water cook the pasta according to the manufacturer's directions.  Drain the pasta thoroughly.  Return the pot to the stove and over medium heat melt the butter.  In a separate bowl whisk together the yolk, evaporated milk and salt.  Reduce the heat to low.  Pour the mixture into the pot and stir.  Add the cheese and continue to stir until it has completely melted.  Add the drained pasta and stir to combine.  Continue to cook over low heat until good and creamy, about 3-4 minutes.  Enjoy!


Printed from thegalleygourmet.net