Stove Top Mac and Cheese Recipe

Looking for a mac and cheese recipe cooked on the stove and that is easy to make.

Jennifer from Orlando, FL


Stove Top Mac and Cheese Recipe

Ad (10/17/2007)


Stove Top Mac and Cheese Recipe

My mom always just cooked macaroni on the stove and then melted Velveeta and mixed the two. Still my favorite. (10/17/2007)


Stove Top Mac and Cheese Recipe

Stovetop Macaroni and Cheese

2 large eggs
1 (12 ounce) can evaporated milk
1/4 tsp. hot red pepper sauce
2 tsp. salt
1/4 tsp. ground black pepper
1 tsp. dry mustard, dissolved in 1 tsp. water
8 oz. elbow macaroni
4 Tablespoons melted butter
12 ounces sharp cheddar, American, or Monterey Jack cheese, grated, about 3 cups.

Mix eggs, 1 cup evaporated milk, pepper sauce, 1/2 tsp. salt, pepper, and mustard mixture in small bowl; set aside.

Meanwhile, bring 2 quarts water to a boil in large saucepan or Dutch oven. Add remaining 1-1/2 tsp. salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.


Pour egg mixture over buttered noodles along with 3/4 of the cheese; Stir until thoroughly combined and the cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately, topped with toasted bread crumbs. (10/17/2007)

By Elaine

Stove Top Mac and Cheese Recipe

After I boil the macaroni noodles, I add either Velveeta/or slices of American cheese. As it melts, I add a small amount of milk and maybe a teaspoon of butter. mmmmmm good! (10/17/2007)

By teatimelady

Stove Top Mac and Cheese Recipe

1 can cheddar cheese soup
1/2 soup can of milk
1/2 soup can of water
1 cup UNCOOKED elbow pasta

Mix soup, milk & water in saucepan. Stir in pasta. Cook over low heat until pasta is done, stirring often. (10/17/2007)

By skinney54


Stove Top Mac and Cheese Recipe

Thank Food Network's Alton Brown!!

Stove Top Mac-n-Cheese
Recipe courtesy Alton Brown
Show: Good Eats

Episode: For Whom the Cheese Melts 2

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, shredded

In 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.

By marie


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