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When I was a kid, Kraft mac and cheese was one of the tastiest lunches. Especially since it came in so many different shapes and characters (for some reason, the fun shapes seemed to taste better to me). When I went to college, it became all about easy mac. Quick, easy, and didn’t need a stove since I only had a microwave in my dorm room. And I haven’t had it since… 6 or more years since I used powdered cheese to make mac and cheese, and I can’t say I miss it but I do miss a nice and easy stovetop macaroni and cheese.

This stovetop mac and cheese was so good! From what I remember, it tastes similar to Kraft, but is sooo much better! And you can adjust the cheeses to whatever you prefer, as with any mac and cheese recipe. And like usual, I’ve upped the pasta amount from the original recipe. In my defense, I started with 8 ounces of pasta, but I just had so much extra sauce around the pasta so I had to make use of it! Besides, since when is more mac and cheese a bad thing! πŸ™‚Stovetop Macaroni and Cheese
Note: Use any combination of Cheddar cheese, Monterey Jack cheese, and American cheese to total 12 ounces.

2 eggs
1 (12-ounce) can evaporated milk, divided
1 teaspoon dry mustard
Β½ teaspoon salt
ΒΌ teaspoon ground black pepper
16 ounces elbow macaroni or other small pasta
4 tablespoons unsalted butter
6 ounces sharp Cheddar cheese, shredded (about 1Β½ cups)
6 ounces Monterey Jack cheese, shredded (about 1Β½ cups)

In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard, salt, and pepper; set aside.

In a large pot, prepare pasta according to package directions, cooking until al dente. Drain the pasta and return to pot over low heat. Add butter and stir until completely melted. Add the egg mixture and three-quarters of the cheese mixture to the pasta; stir until cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.

Source: Adapted from Cooks Illustrated via Brown Eyed Baker