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.

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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.

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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.

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Serve, topped with the toasted bread crumbs.

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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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One thought on “Stovetop Macaroni and Cheese

  1. Pingback: Tips-y Tuesdays: Upgraded Macaroni and Cheese | fudgingahead

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