Stovetop Mac and Cheese Thursday, August 14, 2014


8 ounces elbow macaroni
1/2 stick butter
2 eggs, lightly beaten
6 ounces evaporated milk
several dashes hot sauce - to taste
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
12 ounces sharp or very sharp cheddar, shredded


In a large pot of salted boiling water, cook the pasta al dente and drain. Return the pasta to the pot, add butter, toss well and set aside.
In a large bowl, whisk together the milk, hot sauce, salt, pepper and mustard, add the buttered pasta, and stir to combine. Add the cheese, stirring gently until fully melted and creamy.


6450 Papermill Drive Knoxville, TN 37919 Phone - (865) 450-8888; Fax - (865) 450-8869
Copyright © 2016 WVLT-TV Inc. - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.