Stove Top Macaroni and Cheese

Thursday 26 January 2012

Stove Top Macaroni and Cheese

This is a recipe that I got yonks ago from my dear sister. It's one that is quick and easy and oh so delicious . . . a bit calorie laden . . . but once in a blue moon it's ok to have a bit of an indulgence. 

 It's when you bring once in a blue moon treats and indulgences to EVERY day that you run into trouble . . .

Stove Top Macaroni and Cheese

This recipe goes together lickety split. Just cook the macaroni and while it is cooking beat together the eggs, milk and seasonings. Have the butter measured and the cheese measured and grated and ready to go. 

 Then . . . quick as a wink, as soon as the macaroni is cooked you throw it all together and . . . just like magic, presto chango . . . you've got delicious macaroni and cheese!

Seriously, it's as easy as all that. I kid you not!

Stove Top Macaroni and Cheese

I always use a strong cheddar because we like the flavour of strong cheddar, but you can use a medium cheddar if you want the cheese flavour to be a bit milder. 

 Do taste before adding salt though . . . cheese can be quite salty and it wouldn't do to add too much and spoil the dish. 

Stove Top Macaroni and Cheese

You could stir in some chopped ham or chorizo, or crumbled cooked bacon if you wanted to make it that tiny bit tastier . . . in for a dollar in for a pound and all that! 

 You could also toss in some well drained chopped tomatoes.

Stove Top Macaroni and Cheese

You could sprinkle the top with buttery crushed croutons for a bit of crunch if you wanted and even pop it under the grill to really crisp it up . . .

Me . . . I like it just as it is, and I relish every tasty morsel.

Stove Top Macaroni and Cheese

*Stove Top Mac and Cheese*
Serves 4
Printable Recipe

Not for the faint of heart, this calorie laden treat, but boy oh boy . . . what a delicious way to go! Easy, uncomplicated and oh so tasty!

8 ounces macaroni (2 cups)
4 TBS butter
2 large free range eggs
6 ounces evaporated milk (3/4 cup)
1/2 tsp hot sauce
1 tsp salt
freshly ground black pepper
3/4 tsp dry mustard
10 ounces of sharp cheddar cheese, grated (2 1/2 cups)

Stove Top Macaroni and Cheese

Bring a pot of lightly salted water to the boil and then cook your macaroni according to package directions. Whilst the macaroni is cooking, whisk together the eggs, evaporated milk, hot sauce, salt, pepper and mustard in a large measuring cup. 

 Once the macaroni is cooked drain well and then return to the pot. Stir in the butter until it melts, then stir the egg mixture into the hot pasta. Add the cheese and cook and stir over low heat until the cheese is melted and the whole thing is nice and creamy. Serve hot.

Note - You can cut the calories and fat somewhat by using "light" evaporated milk. I do NOT recommend using low fat cheese however, as the melting properties are not quite the same as full fat cheese.


  1. Pass me a fork please Marie! x

  2. That looks fabulous, so creamy and cheesy! Love Macaroni Cheese!

  3. Looks yummy! One thing I do to cut calories (slightly) and sharpen taste, is to add about a teaspoon of white vinegar to Mac & Cheese. It really brings out the cheesy flavor, and is not really noticeable. I need slightly less cheese when I add vinegar. Oddly enough, I also add a little vinegar to my chili recipe. It sharpens up the flavor. (One way to do that is to use the vinegar juice from canned jalapenos.) Actually, I throw in vinegar whenever a dish tastes a little 'flat'. Like my zucchini dish. I make the standard onion/garlic/zucchini/tomoatoes/parley dish. It just tastes a little sharper with a teaspoon or so of white vinegar.

    By the way-I love your recipes, and your glimpse into life in the UK.

  4. Your chicken breasts with a side of macaroni and cheese?! in for a penny.... ;-)

  5. Just when I was wondering what to have for supper. Thank you so much. My kind of mac and cheese.


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