What’s Cooking? | Stovetop Mac & Cheese

On this episode of  “What’s Cooking?” Chef Merry makes a mac & cheese on the stovetop! For those of your that enjoy mac & cheese but don’t like artificial tasting cheese, this recipe is for you! This recipe gives you an end result that is consistently incredibly filling, creamy, and delicious.

INGREDIENTS

• 2 eggs
• 1 teaspoon of dijon mustard, dissolved in 1 teaspoon of water
• 12 ounces of evaporated milk
• 1/2 teaspoon of hot sauce of choice
• 8 ounces (2 cups) of elbow macaroni
• 2 teaspoons of salt
• 1/4 teaspoon of ground pepper
• 12 ounces (3 cups) of shredded sharp cheddar, american, or montery jack cheese
• 4 tablespoons of unsalted butter
• For topping: cheese baked snack crackers

Note: These amounts make 1 quart of ice cream. Double the amounts for 2-quarts or multiply to make 1 gallon.

INSTRUCTIONS

1. Mix 1 cup of the milk, the eggs, 1/2 teaspoon of salt, the pepper, mustard mixture, & hot sauce in a bowl. Set aside.
2. Bring 2 quarts of water to a boil in a large, heavy-bottomed saucepan. Add the remaining salt & macaroni when the water comes to a boil. Cook until almost al dente, with a little firmness.
3. Drain the pasta & return to the pan, over low heat. Add the butter & toss to melt.
4. Pour the mixture set aside over the buttered pasta, along with 75% of the cheese. Stir until thoroughly combined, & the cheese begins to melt.
5. Gradually add the remaining milk & cheese, in 2-3 batches. Stir constantly until the mixture is hot & creamy, about 5 minutes.