Creamy Stovetop Macaroni and Cheese
This recipe is fast and easy but tastes like the great mac 'n' cheese your southern Nana used to make.
Servings: 8 large servings
Ingredients
- 16 oz. elbow pasta
- 1 can condensed cheddar cheese soup
- 1 can-ful milk
- 2 eggs
- 16 oz. cheese, shredded (divided)*
- salt and pepper, to taste
Instructions
- Boil the pasta according to package directions.
- Meanwhile, for the sauce, in a large saucepan, combine condensed cheddar cheese soup and milk. (Measure the milk by pouring it into the soup can.) Heat that milk mixture until it is hot, but not boiling.
- In a bowl, whisk the eggs. Slowly pour in half the milk mixture, whisking constantly. Then pour this all back into the milk mixture. Put it over medium-low heat.
- Add half the cheeses. (For example, 8 ounces - 11 slices - of American cheese) Stir to melt.
- Drain the pasta. Add the cheese sauce. Top with 8 ounces shredded cheese (Suggested: cheddar or colby-jack) before serving. Season with salt and pepper.
Notes
*Note: Use whatever type of cheese you like. A mixture of American and cheddar works great here. Add the American cheese to the sauce, and sprinkle the cheddar cheese on top at the end.