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Friday, April 24, 2015

Stove Top Macaroni And Cheese

Total Time: 23 mins Preparation Time: 10 mins Cook Time: 13 mins

Ingredients

  • Servings: 6
  • 1/2 lb elbow macaroni, rotini pasta (1/2 regular box) or 1/2 lb pasta shells (1/2 regular box)
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk
  • 1/2 teaspoon hot sauce
  • 1 teaspoon salt
  • fresh black pepper
  • garlic powder
  • onion powder
  • 1/2 teaspoon dry mustard
  • 12 ounces cheese, shredded (i use a combo of 4 oz each regular cheddar, extra sharp cheddar and velveeta)

Recipe

  • 1 in a large pot of boiling, salted water cook the pasta to al dente and drain.
  • 2 return to the pot and melt in the butter.
  • 3 toss to coat.
  • 4 whisk together the eggs, evaporated milk, hot sauce, salt, pepper, garlic powder, onion powder and mustard.
  • 5 stir into the pasta.
  • 6 add the cheese.
  • 7 over low heat continue to stir for 3 minutes or until creamy.
  • 8 if soupy, cook longer until thickened.

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