Stovetop Mac & Cheese

Warning: No vegetables were used in the making of this dish.

But it's so good!

Based on a recipe in "Joy of Cooking," this is an ultra-gooey mac & cheese. If you fear the white sauce method, this is a great alternative. You still have to be careful cooking it so it doesn't curdle, but ultimately I think it's easier - and only takes one pot. If you want to use lower-fat dairy products, I think they're more successful here too. You can easily use less cheese & butter. I've used non-fat evaporated milk and it tastes fine. And it's got eggs, for a little protein! I used Ditalini pasta here this time, but I think I prefer it with larger kinds of pasta.

Stovetop Mac & Cheese

-1/2 box pasta of your choice; about 2 cups dry
-2 eggs
-1 12 oz. can evaporated milk (nonfat or 2% works fine)
-1/2 tsp dry mustard
-1/2 tsp (or to taste) salt
-dash garlic powder
-dash cayenne powder
-freshly ground black pepper
-8 oz grated extra-sharp cheddar (original recipe calls for 3 cups/12 oz, but I find an 8 oz block plenty cheesy; you could even use less)
-2-4 Tbl. butter

Boil pasta in salted water. While pasta cooks, beat eggs in a large bowl. Add evaporated milk & spices, mix well. Add grated cheese (I sometimes hold some back and add it in at the end).

When pasta is cooked, drain & return to pot over medium-low heat. Add butter and stir until melted. Add milk mixture. Stir occasionally until it starts to thicken (about 10 minutes). Make sure the heat isn't too high or it might curdle. When it starts to thicken, stir more frequently. Remove from heat when it still looks a little soupy; it will continue to thicken as it sits.

It definitely loses its gooey factor as it sits, so best to eat immediately. Although it's not bad reheated too.