This stovetop mac and cheese recipe has been a staple in our house for years, because it’s a quick and cheap dinner.
Even my husband has mastered making this mac and cheese recipe, which says something since he’s usually only in charge of the grill. Yup, it’s pretty easy to make.
Similar to Southern Mac and Cheese
We get lots of questions about this recipe since it resembles southern macaroni and cheese because of the eggs in it. I actually didn’t grow up with eggs in my mac and cheese, but I love it in this stovetop macaroni and cheese recipe.
The way my grandmother and my mother made mac and cheese was similar to my Italian Macaroni and Cheese recipe; bechamel sauce, cheese topping, baked in a casserole dish or a cast iron skillet. Le yum.
We actually never had stovetop mac and cheese, not even the box kind. Feel bad for me! Ok, don’t. I was pretty spoiled to have baked mac and cheese every time I wanted it.
The Ingredients May Sound Weird
I realized early on that this is a stovetop mac and cheese with no flour. Since flour is essential in a bechamel sauce, I never thought about making it without flour. I guess that’s where the eggs come in. This recipe reminds of spaghetti carbonara, in that aspect.
There’s also hot sauce and spicy mustard in this recipe. But, don’t freak out! The hot sauce doesn’t make the mac and cheese spicy in any way, and the mustard added a level of flavor you NEED in this recipe.
We’ve even substituted the hot sauce for sriracha, which is our current favorite version of this mac and cheese recipe. The kids gobble it down, and always asks for seconds! Pair it with steamed broccoli or sauteed spinach, and you have a full meal!
Easy Stovetop Mac and Cheese
serves 6 to 8
1 pound elbow macaroni
3 tablespoons butter
2 large eggs
1 12-ounce can of evaporated milk
1/2 teaspoon hot sauce or sriracha
1/2 teaspoon spicy mustard
1 teaspoon kosher salt
Fresh black pepper
8 ounces cheddar cheese, shredded
In a large pot of boiling, salted water, cook the pasta to al dente.
While the pasta cooks, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
Return to the warm pot, and melt in the butter. Toss to coat.
Turn stovetop on low heat.
Place a 3rd of the milk mixture into the macaroni, and stir well. Then, add a handful of cheese. Stir until fully incorporated. Repeat.
Once all ingredients are incorporated, serve immediately.
- 1 pound elbow macaroni
- 3 tablespoons butter
- 2 large eggs
- 1 12-ounce can of evaporated milk
- 1/2 teaspoon hot sauce or sriracha
- 1/2 teaspoon spicy mustard
- 1 teaspoon kosher salt
- Fresh black pepper
- 8 ounces cheddar cheese, shredded
- In a large pot of boiling, salted water, cook the pasta to al dente.
- While the pasta cooks, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
- Drain pasta.
- Return to the warm pot, and melt in the butter. Toss to coat.
- Turn stovetop on low heat.
- Place a 3rd of the milk mixture into the macaroni, and stir well. Then, add a handful of cheese. Stir until fully incorporated. Repeat.
- Once all ingredients are incorporated, serve immediately.
Amount Per Serving: Calories: 325Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 100mgSodium: 581mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 15g