by Holly
This is awesome Macaroni & Cheese!
Not only is it homemade from scratch but it is just as fast as making the boxed kind! While the noodles are boiling you can stir together your sauce ingredients!
Eggs may be an unconventional ingredient in a typical macaroni & cheese but they make the sauce rich and creamy (with no ‘eggy’ flavor) … and you don’t have to use flour.
Stove Top Macaroni & Cheese!
Servings 4 servings
Ingredients
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- 2 cups uncooked macaroni noodles
- 2 tablespoons butter
- 4 oz Half & Half Cream (or light cream)
- 4 oz milk
- 2 eggs
- 1/2 teaspoon dry mustard
- 1/4 teaspoon white pepper (or black pepper)
- 1/2 teaspoon salt or to taste
- 10 oz sharp cheddar cheese (approx. 2 1/2 cups)
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Instructions
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Cook macaroni noodles just until al dente (still slightly firm). Drain well (do not rinse).
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In a small bowl, whisk together cream, milk, eggs, dry mustard, pepper and salt.
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Place macaroni back into the pot and reduce heat to medium low. Add butter and stir until melted. Add in cream mixture and cheese. Stir until hot and creamy, about 3 minutes.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Awesome and quick…you can add additional flavor, but I like the creaminess and simplicity in which I will follow with mac going inside to make meatballs stuffed with mac.
Just worried me a bit about the raw egg in the mixture and only simmering it for 3 minutes. Would this still be okay to substitute the 2 eggs for an extra splash of half and half and or a pinch of corn starch if thickness is what the egg is for?
The egg thickens the mixture and it does cook through in the 3 minutes.
This has got to be the best and easiest mac and cheese recipe I have ever had!! I did not have any dry mustard so just left it out – but it was still wonderful. You are the best!
So glad you enjoyed it Gina! I love how quick it is too!! :)