Ooey Gooey Stovetop Mac & Cheese
Perfect for those cold fall and winter nights, this stovetop mac & cheese is super simple and a step up from everyone's favorite boxed mac & cheese. From crisp breadcrumbs and delicious, fresh cheesy flavor, this meal is sure to be everyone's favorite.
Calories: 750kcal
Ingredients
- 1 lb pasta shells, elbows, penne, etc.
- 12 oz evaporated milk
- 2 eggs
- 1 tsp ground mustard
- 1.5 tsp hot sauce preferably Frank's red hot
- 1 lb extra sharp, yellow cheddar grated
- 1 lb Colby Jack cubed or grated
- 1 tbsp cornstarch
- 1 stick butter cut into fourths
- a handful of seasoned panko breadcrumbs
Instructions
- Bring water to a boil and place pasta in saucepan. Cook until al dente, following instructions on the box.
- While the pasta is cooking, combine milk, eggs, mustard, and hot sauce until smooth.
- In a separate bowl, toss the cheeses and cornstarch together.
- Place breadcrumbs in a skillet over medium heat. Stir until toasted, about 3-5 minutes.
- Once the pasta is done, drain it and return to saucepan. On low heat, stir in the butter until fully melted. Next, add the milk mixture and cheese mixture. Stir constantly until the cheese is completely melted and the dish is creamy.
- Serve the mac & cheese immediately and add desired amount of breadcrumbs. Enjoy!