This is the fastest, easiest, creamiest stovetop mac and cheese I've ever made.
I struggle with mac and cheese because honestly, cheese sauce is not my friend. Then, I came across Alton Brown's Stovetop Mac and Cheese.
It is so easy I had to share my version with you.
It was two in the morning, I had some milk about to expire in the fridge, and we were hungry. I used a mix of Gruyere, smokey cheddar and Fontina cheese.
You'll love this stovetop mac and cheese because it's
Super easy to make
It starts with eggs
That's right, eggs. In a bowl, thoroughly whisk together, eggs, milk, chili flakes, freshly cracked black pepper, and grated nutmeg. Set this egg mixture aside until your pasta is done.
My favorite pasta for mac and cheese is large shells. Bring a large pot of salty water to a boil and cook the pasta until just before al dente, about 1 - 2 minutes short of the cook time.
Once the pasta is done, drain the water, and turn the stove to the lowest heat setting. Add a stick of butter and coat the pasta. You could also use coconut oil if you'd like.
Once the pasta has been coated with butter, pour in the egg mixture. Be sure to do this on the lowest heat setting, so you don't scramble the eggs. After the egg mixture, toss in the shredded cheese. I used Gruyere, smoked cheddar, and fontina to make this stovetop mac and cheese tangy, smokey, and creamy.
When all the cheese has been mixed in, continue stirring until the mac and cheese is creamy, which will take about five-ish minutes.
What to add stovetop mac and cheese
- Spam (my favorite)
Grab the full recipe below.
Quick Stovetop Mac + Cheese
The fastest and easiest mac and cheese I've ever made
- 1 pound large shells
- 1 stick butter
- 4 eggs
- 12 oz of milk.
- 1 teaspoon stone-ground mustard
- ½ teaspoon red chili flakes (plus more to taste)
- 8 oz. gruyere, shredded
- 8 oz smoked cheddar, shredded
- 4 oz fontina, shredded
- S + P
- freshly grated nutmeg
- Bring a large pot of salty water to boil. Cook shells until just before al dente.
- Meanwhile, in a medium-sized bowl, whisk together eggs, milk, mustard with a large pinch pepper, red chili flakes, and freshly grated nutmeg.
- When the pasta is almost done, drain water out of the pot.
- Next, turn the stovetop to the lowest setting and toss in butter and coat the pasta.
- Then, pour in egg and milk mixture.
- Add shredded cheese and continue to stir until creamy, about 5 minutes.
- Season with salt and pepper to taste.
Remember to turn heat to low to avoid scrambling the eggs.
*Adapted from Alton Browns stovetop mac*
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 126mgSodium: 390mgCarbohydrates: 23gFiber: 1gSugar: 5gProtein: 16g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
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