Macaroni and Cheese
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
A creamy and cheesy stovetop macaroni and cheese made with sharp cheddar, evaporated milk, and a touch of hot sauce. Quick and comforting.
Ingredients
- 227 g elbow macaroni
- 59.1 ml butter
- 2 eggs
- 170 g evaporated milk
- 2.46 ml hot sauce
- 4.93 ml kosher salt
- Fresh black pepper
- 3.7 ml dry mustard
- 283 g sharp cheddar shredded
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Energy
201 cal
Protein
6.46 g
Carbohydrate
5.1 g
Fiber
0.26 g
Sugars
0.17 g
Sodium
188 mg
Total fat
17.5 g
Saturated fat
10 g
Monounsaturated fat
5.1 g
Polyunsaturated fat
1.11 g
Vitamins & minerals
- Calcium: 133 mg
- Iron: 0.66 mg
- Magnesium: 17.9 mg
- Phosphorus: 148 mg
- Potassium: 182 mg
- Zinc: 0.73 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 227 g elbow macaroni
- 59.1 ml butter
- 2 eggs
- 170 g evaporated milk
- 2.46 ml hot sauce
- 4.93 ml kosher salt
- Fresh black pepper
- 3.7 ml dry mustard
Prepare
- Shred 283 g sharp cheddar
Let's Cook
-
Step 1.
In a large pot of boiling, salted water cook the pasta to al dente and drain.
-
Step 2.
Return to the pot and melt in the butter. Toss to coat.
-
Step 3.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
-
Step 4.
Stir into the pasta and add the cheese.
-
Step 5.
Over low heat continue to stir for 3 minutes or until creamy.