Stovetop Macaroni and Cheese

I’ve made and shared recipes for Mac and Cheese before, as well as just lots of cheesy pasta dishes. It’s something we are a fan of here. When I last shared this recipe, I didn’t include it because I wanted to try it again with more pasta since it made too much sauce (in my opinion). I made a smidgeon more bread crumbs, but didn’t make too much extra since this way I could always make more with leftovers. The bread crumbs are best fresh, but can be reheated with the dish.

The best part about this is you get the crunchy topping and creamy sauce with less time (no oven time). The recipe is much more foolproof, too. Although, I might still prefer my regular. I need to make it again to compare since I haven’t made them close together. I have started keeping a can of evaporated milk on hand for making this recipe, though, since it is so straightforward.

Directions for Stovetop Macaroni and Cheese

Adapted from America’s Test Kitchen

• 1 cup bread crumbs (try taking some Italian bread and processing it in a blender or food processor to make it crumbs)
• 7 Tablespoons butter (divided)
• 2 eggs
• 12 ounce can of evaporated milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 1 teaspoon all-purpose seasoning
• 1 pound pasta
• 3 cups shredded cheese (cheddar and Monterey jack are recommended)

Melt 3 Tablespoons butter in a large skillet, then add the bread crumbs and toss to coat. Stir over medium heat until lightly browned (5-10 minutes). Set aside.

Follow the directions for the pasta, then drain it and return it to low heat and add the remaining butter, stirring to melt.

In a bowl, whisk together the eggs, 1 cup of the evaporated milk, salt, pepper, mustard with water, and all-purpose seasoning. When the pasta is ready, pour the egg mixture and 1/2 of the cheese into the pasta pot, stirring until the cheese starts to melt. Then, gradually add a little of the remaining milk at a time, along with the remaining cheese, stirring constantly until the mixture is smooth.

Serve, topped with the toasted bread crumbs.

Directions for Stovetop Macaroni and Cheese (without pictures)

Adapted from America’s Test Kitchen

• 1 cup bread crumbs (try taking some Italian bread and processing it in a blender or food processor to make it crumbs)
• 7 Tablespoons butter (divided)
• 2 eggs
• 12 ounce can of evaporated milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dry mustard, dissolved in 1 teaspoon water
• 1 teaspoon all-purpose seasoning
• 1 pound pasta
• 3 cups shredded cheese (cheddar and Monterey jack are recommended)

Melt 3 Tablespoons butter in a large skillet, then add the bread crumbs and toss to coat. Stir over medium heat until lightly browned (5-10 minutes). Set aside.

Follow the directions for the pasta, then drain it and return it to low heat and add the remaining butter, stirring to melt.

In a bowl, whisk together the eggs, 1 cup of the evaporated milk, salt, pepper, mustard with water, and all-purpose seasoning. When the pasta is ready, pour the egg mixture and 1/2 of the cheese into the pasta pot, stirring until the cheese starts to melt. Then, gradually add a little of the remaining milk at a time, along with the remaining cheese, stirring constantly until the mixture is smooth. Serve, topped with the toasted bread crumbs.

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