Easy Stovetop Mac and Cheese
This easy stovetop mac and cheese combines elbow pasta with a creamy sauce made from evaporated milk, pepper jack, and sharp cheddar cheese, coming together in the time it takes pasta to cook.
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This easy stovetop mac and cheese combines elbow pasta with a creamy sauce made from evaporated milk, pepper jack, and sharp cheddar cheese, coming together in the time it takes pasta to cook.
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Bring a large pot of water to a boil and cook the elbow macaroni according to package directions.
While the pasta is cooking, combine the cubed pepper jack cheese, cubed extra sharp cheddar cheese, and evaporated milk in a separate saucepan.
Place the saucepan over low heat and begin to melt the cheese, stirring occasionally.
Season the cheese sauce with black pepper, salt, pepper, and garlic seasoning blend, and a few dashes of hot sauce, if using.
Continue to stir the sauce over low heat until all the cheese is melted and the sauce is smooth and creamy.
Add the butter to the cheese sauce and stir until it has fully melted in.
Once the macaroni is cooked, drain it well in a colander.
Pour the drained macaroni into the cheese sauce and stir well to combine, ensuring all the pasta is coated.
Serve immediately.
Store covered in the refrigerator up to 3 days; reheat gently on stovetop over low heat, stirring in additional milk as needed to restore creaminess.
Evaporated milk is concentrated and creates the right creamy texture. Whole milk will make the sauce too thin; if substituting, use cornstarch or flour to thicken.
Keep heat moderate and stir constantly. Add butter first to create a smooth base, then introduce cheese gradually off the heat if needed.
Yes. Refrigerate cooked mac and cheese up to 3 days; reheat gently on stovetop with a splash of milk to restore creaminess.
A subtle kick of heat and tanginess. It's optional; omit for mild cheese flavor or add more for spice.
Yes. Scale all ingredients equally and increase cooking time by a few minutes to ensure the sauce heats through completely.
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