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Stove-top Mac & Cheese


8 oz. elbow macaroni (or other small tube shaped pasta)
1 T butter
6 oz. evaporated milk (I used 2%)
6 oz. freshly grated cheese
1 egg, beaten
*1 t dry mustard powder
1/4 t crushed red peppers
hot sauce to taste
salt and pepper to taste

Boil the pasta according to package directions but reduce the cooking time by 1 minute.  While pasta is cooking mix the egg, milk and spices.  Drain and return the pasta to the pot.  Add the butter and stir until melted over medium-low heat.  Add the milk mixture.  Stir until it begins to thicken, about 3-5 minutes.  Remove the pan from the heat and add the cheese in four installments, making sure the first is melted completely before adding the next.  

- Vegetarian
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