Mac ‘n cheese has always been a wonderful comfort food for me in times of dire need (normally after one or two cheeky beers). Pasta and cheese are of course a match made in heaven, and the oozier, stickier and cheesier the dish, the better it is. The problem is that your Mum’s traditional mac ‘n cheese recipe can take a while to cook. Not the one if you’re craving satisfaction in a hurry.
But thankfully we’ve got a stove-top recipe that will wipe time off your mac preparation time, while also avoiding the cheap packet mixes that plagued some of our childhoods.
Creamy and just as quick as the stuff from the box, this is a proper naughty mac ‘n cheese recipe that will have you absolutely hooked. Trust me, I’m a self-confessed addict.
- 8 ounces macaroni, or any smallish tube shaped pasta
- 1 tablespoon butter
- 6 ounces (about ⅔ cup) evaporated milk
- 6 ounces (about 1 cup) freshly grated cheddar cheese
- 1 egg, beaten
- 1 teaspoon dry mustard powder
- ¼ teaspoon red pepper
- Hot sauce, to taste
- Salt and pepper
Cook your pasta as per normal instructions, but take one minute off the cooking time. Drain and pour the semi-cooked pasta back into the cooking pot. Once that’s done and dusted, add butter to the pasta and stir until melted.
In a small bowl combine the egg, milk, hot sauce and spices. Whisk until thoroughly combined and then pour over the pasta. Over a medium heat, stir until the sauce begins to thicken, which should be around five minutes.
Remove the pan from the heat, because it’s time for the cheese. Add the lovely cheese in four equal installments, making sure the first is melted completely before adding the next batch. Once it’s all melted in, you are ready to get your lips around this sexy bowl of cheesy goodness.