Macaroni and cheese is a classic comfort food loved by both kids and adults. In most households it also means getting the handy little macaroni and cheese mixes from the store. Easy and convenient, but don’t you sometimes wonder what’s really in that envelope of mystery cheesy powder mix? It just doesn’t seem like a real food and sometimes kind of creeps me out.
Here’s a homemade alternative I tested out this week that made a very nice batch of homemade macaroni and cheese on the stove top. The sauce was cheesy and creamy and it didn’t take that much longer to make than the little mixes. Chances are you would have most of the ingredients on hand in your pantry too.
STOVE TOP MACARONI AND CHEESE
(adapted from FoodNetwork.com )
1-3/4 cups uncooked elbow macaroni
4 tablespoons butter
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon hot sauce (optional)
2-1/2 cups shredded cheddar cheese
Cook the elbow macaroni in a large pot of salted boiling water for about 10 minutes and then drain. Return the macaroni to the pot and add the butter and stir until melted in. Whisk together the eggs, milk, salt, pepper, mustard, and hot sauce. Stir into the pasta and then add the cheese. Stir together over low heat until smooth and creamy, about 3 minutes.
I thought this tasted best with just a little bit more salt sprinkled on too.