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Perfect Stovetop Mac and Cheese

Source of Recipe

From "The Cookies and Cups Cookbook" by Shelly Jaronsky


Recipe Introduction

"Mac and cheese is probably my favorite meal of all time. I grew up on the Kraft blue box stuff, and I have to say that there is still something very comforting and nostalgic about that boxed version. But as I've gotten older I have learned the value of cooking from scratch, and most of the time it ends up being just as easy as using ready mixes—not to mention a whole lot tastier. That's the case with this mac and cheese. It's ULTRA creamy, reminiscent of the popular Velveeta shells and cheese (without the Velveeta), and it can be made in about 20 minutes!"

List of Ingredients

â—¦ 1 pound medium pasta shells
â—¦ 2 cups grated mild cheddar cheese
â—¦ 1 cup grated sharp cheddar cheese
â—¦ 1 ¼ cups evaporated milk
â—¦ 2 large eggs
â—¦ ½ teaspoon kosher salt


Recipe

Cook the pasta according to the package directions. Before draining, measure out and set aside about 1 cup of the pasta water.

Meanwhile, in a large pot or Dutch oven, whisk together both cheeses, the evaporated milk, eggs, and salt and cook over medium heat, stirring constantly, until the cheese is melted and the mixture is smooth.

Drain the pasta, add to the cheese mixture, and stir to coat the pasta completely. Add the reserved pasta water, 1 tablespoon at a time, until you reach the sauce consistency you desire. I usually end up using 3 to 4 tablespoons of pasta water.

Serve immediately.

Serves 4