Stovetop Mac and Cheese
20 min4 servings
Creamy stovetop mac and cheese bound with eggs and evaporated milk, finished with sharp cheddar.
| prepBring a large pot of water to a boil | |||
| 1 tablespoon kosher salt (for cooking pasta) | Cook pasta to al dente, drain & butter | Stir custard into pasta & cheese | Warm over low heat, stirring, 3 min |
| 225 g elbow macaroni | |||
| 60 g unsalted butter, cut into small pats | |||
| 180 ml evaporated milk | Whisk milk, eggs & seasonings | ||
| 2 large eggs | |||
| 1 teaspoon kosher salt | |||
| 3/4 teaspoon mustard powder | |||
| 1/2 teaspoon hot sauce | |||
| 1/2 teaspoon freshly ground black pepper | |||
| 280 g grated sharp cheddar cheese | |||
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