Macaroni Cheese

Share on FacebookGoogle+Pin on PinterestEmail to someone

Macaroni Cheese

I just finished reading a book that took place in Scotland. They called this dish Macaroni Cheese instead of Macaroni & Cheese. I think it makes it sound a little more, exotic.  Just go with it.  It will add a little spice to your life.

A few years ago we took a family trip and ate dinner at a local restaurant.  My daughter ordered the mac n’ cheese. It was $8.00. I was more than a little annoyed when her dish came out, because, I immediately recognized that it came from a little blue box and that I could have made it for probably less than one buck. I was expecting something homemade, something fresh, something that didn’t include a packet of neon orange cheese. She was, however, delighted and gobbled it up. I’m working on refining her palate.

My idea of macaroni and cheese is something that is creamy and has a lot of real cheese flavor. And did I say creamy? I prefer a stove top version because it doesn’t seem to get dried out like the oven versions I have tried.

Macaroni Cheese

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 8

Serving Size: 1/2 c.

Macaroni Cheese


  • 8 ounces (1/2 pound) elbow macaroni
  • 4 tablespoons butter
  • 2 eggs
  • 6 ounces evaporated milk (I use powdered dry milk to make it. 3/4 cup water, 1/4 cup + 1/2 tablespoon powdered milk. Blended really well)
  • 1/2 teaspoon hot sauce, to taste
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon dry mustard
  • 10 ounces sharp cheddar cheese, shredded
  • Freshly ground pepper, to taste


  1. Boil macaroni in large pot. Stop cooking when almost, but not quite al dente. Drain water and toss with butter until melted and coated.
  2. While the macaroni boils, whisk together eggs, milk, hot sauce, mustard, salt and pepper.
  3. Pour milk/egg mixture into drained macaroni. Return to low heat and stir continuously. Gradually add shredded cheese while stirring. Cook for 3 minutes or until the sauce is melted, thickened and smooth. Taste, and add more salt/pepper, if desired.
  4. Serve immediately.

Share on FacebookGoogle+Pin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>