Stove Top Mac and Cheese

 

I am always on the look out for a good mac and cheese recipe. Back in December I had posted my grandmother’s mac and cheese, but I do like trying different ones. A few weeks back I bought a 2 quart cast iron dutch oven as a birthday gift for myself. That got me thinking, why couldn’t I make some of that cheesey goodness in this little cast iron pot. So this was my own stove top version.

 

You will need:

some elbow noodles of course ( shells might be pretty nifty as well), milk, evaporated milk, mustard, an egg, paprika, salt and shredded cheese. I used a blend of cheddar and colby/monterray jack cheese.

In a bowl pour in 1 cup of the evaporated milk and 1/2 C. of milk.

Add in an egg…..

some mustard…..

and paprika.

Whisk it all together.

In a large bowl add the cheese.

Pour the milk mixture over the cheese, add salt to taste and mix well.

Boil noodles until halfway done. This will ensure that the noodles do not become too over cooked later.

Drain noodles and add to the bowl with the milk and cheese mixture; gently stir to mix.

Coat dutch oven with a thin layer of butter.

Pour the macaroni mixture in to the dutch oven.

Turn the heat to high just until mixture starts to bubble, then cover and reduce the heat to medium low. Cook about 30 minutes.

Enjoy!

 

Stove Top Mac and Cheese

Ingredients:

8 oz. box of elbow macaroni
1 C. evaporated milk
1/2 C. milk
1 egg
1 tsp. mustard
1 tsp. paprika
2 C. of shredded cheddar and colby/monterray jack cheese blend
salt to taste
butter to grease the dutch oven

Directions:

In a bowl whisk together evaporated milk, milk, egg, mustard and paprika.

In a larger bowl add the cheese. Pour the milk mixture over the cheese, add salt to taste and mix well.

Boil noodles until halfway done. This will ensure that the noodles do not become too over cooked later. Drain noodles and add to the bowl with the milk and cheese mixture; gently stir to mix.

Coat dutch oven with a thin layer of butter. Pour the macaroni mixture in to the dutch oven. Turn the heat to high just until mixture starts to bubble, then cover and reduce the heat to medium low. Cook about 30 minutes.

Tagged: cast iron, cheese, macaroni, stove top, stove top mac and cheese