Description
An easy recipe for stovetop mac and cheese that is a good dupe for Kraft Mac and Cheese. If you love boxed mac and cheese you will love how easy this recipe is!
Ingredients
Scale
- 1/2 pound elbow macaroni
- 4 tbsp. butter
- 2 eggs
- 6 oz. evaporated milk
- 1/8 tsp. ground cayenne pepper
- 1 tsp. kosher salt, plus more for boiling
- freshly ground black pepper
- 1/4 tsp. stone ground mustard
- 10 oz. shredded sharp cheddar cheese
Instructions
- Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
- Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.
Notes
myWW points: Blue 11; Green 11; Purple 11
Nutrition
- Serving Size: 1 cup
- Calories: 368
- Sugar: 2g
- Sodium: 537mg
- Fat: 29g
- Saturated Fat: 16g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 17g