Creamy, cheesy, ooey, gooey, and delicious! Exactly what homemade mac & cheese should be. I'm a big fan of stovetop mac & cheese, not such a big fan of it baked. I think it all comes down to texture and consistency.
The secret ingredient bumps up the cheesy goodness, something a lot of homemade mac & cheese recipes miss the mark on. Of course, if you're hankering for a good stovetop mac and don't have the ingredient on hand, it's still a very delicious recipe. I like evaporated milk for it's creaminess and the same goes for adding Monterey jack cheese in addition to cheddar. It adds that ooey and gooey to the delicious!
Secret Ingredient Creamy Stovetop Mac & Cheese
source: slightly adapted from a recipe by America's Test Kitchen
1 (12-ounce) can evaporated milk
2 teaspoons table salt
1/4 teaspoon ground black pepper
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/2 pound elbow macaroni
4 tablespoons unsalted butter
12 ounces sharp cheddar cheese, American cheese, or Monterey Jack cheese, grated (about 3 cups) - I use a mixture of sharp cheddar and Monterey jack
Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
Pour milk mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk, cheese powder, and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately.