One of the things I’m most worried about for Thanksgiving is oven space. Turkey, casseroles, bread that needs to be warmed up – I mean, there’s a lot of stuff that needs some oven time. I have been looking for classic dishes that can be done on the stove and this creamy delicious macaroni and cheese fits the bill. And bonus points to it because it only requires ONE pot.
I really loved this version of macaroni and cheese. I know this is wrong to say, but I am forever searching for a macaroni recipe that has the same texture as those frozen Stouffers ones – and this one does. Tastes exactly like that. And dare I say that because it’s only one pot, it’s just as easy as popping a frozen meal in the oven or even making macaroni and cheese from the box?
A great way to jazz it up would be toasting panko bread crumbs (or fresh ones) in a little butter in a small skillet on the stove, and then sprinkling that over top of the macaroni before serving. It would make it seem more like a baked version with minimal effort.
- 1/2 pound 8 ounces elbow macaroni (or other small, hollow pasta)
- 1/4 cup 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce optional
- 1 teaspoon Kosher salt
- black pepper
- 3/4 teaspoon dry mustard
- 10 ounces cheddar shredded
In a medium bowl, whisk together the eggs, milk, hot sauce (if using), salt, pepper and ground mustard. Set aside.
Bring a large pot of water to a boil. Add two pinches of salt to the water, and cook the pasta according to the directions on the package. Drain the pasta, and put it back in the pot, keeping it off the heat.
Add the butter. Toss until the butter has melted.
Stir in the egg mixture, and add the cheese.
Place the pot back on the stove over low heat, and stir the pasta for 3 minutes or until creamy.