A few months ago I made a Southern comfort food classic: Baked Macaroni and Cheese. While I enjoyed every bite, it was a lot of work just to get my mac n’ cheese fix (make a roux, temper an egg, mix, etc.). The amount of effort it took to make this seemingly simple dish doesn’t really fit my into my definition of comfort food. Comfort food for the cook needs to be easy.

Stovetop mac n' cheese (with breadcrumbs!)

Whatever happened to opening up a box with a powder cheese packet and making a meal? Or even better, putting something in the microwave and pressing start? There had to be a way to make this dish easier. After mourning the fact that I would probably never have the energy to make baked mac n’ cheese again, I found a solution that takes half the time and has just as much taste. Granted, compared to the boxed version, this recipe takes a tiny bit more energy and a few more minutes than a microwave, but the taste of this stove top mac n’ cheese is 100 times better. Also, as an added bonus, in order to retain that old style baked mac n’ cheese texture, you can glam up the dish with some bread crumbs on the top. This recipe is so simple that the most complicated step requires opening a can of condensed milk. There is no reason this can’t become your new pantry staple, replacing the old boxed mac n’ cheese mix. This version is definitely comfort food for the cook: easy, quick and cheap. Starchy, cheesy, and warm are mere bonuses.

Stovetop mac n' cheese

This recipe is inspired both by Cook’s Illustrated and Alton Brown. Their recipes are nearly identical and work so well that I don’t change much. What I do offer you is a few tips to making this dish self-correcting. It’s easy to adapt the recipe on-the-fly to make the sauce thicker or thinner.

Stovetop Macaroni and Cheese Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk (12 oz if you like more sauce)
1/2 teaspoon hot sauce (use 1/4 if you like less bite)
1 teaspoon kosher salt
1/4 tsp Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded (if using 12 oz evaporated milk, use up to 14 oz of cheese)

Toasted Bread Crumbs (optional)
1 cup breadcrumbs
Pinch table salt
1.5 tablespoons unsalted butter, melted

Directions

1. 

   Toasted breadcumbs

   For the optional toasted bread crumbs: Heat oven to 350 degrees. Mix bread crumbs, melted butter and a pinch of table salt on a baking sheet. Bake until golden brown and crisp, 15 to 20 minutes; set aside.

2. In a large pot of salted boiling water, cook the pasta until al dente (under-cooking slightly is preferred to over-cooking, they’ll have enough time to cook through in the cheese sauce.) Drain and return to the pan. Add the butter and toss to melt.
3. Meanwhile, whisk together the eggs, 6 ounces of the evaporated milk, hot sauce, saltpepper, and mustard in small bowl and set aside.
4. Pour the egg mixture over the buttered noodles. Add the cheese (up to 10 ounces) and stir. If the sauce looks too thick, add evaporated milk until it reaches the desired consistency. I normally add about 2 ounces more (I just eye-ball it until it looks good). If the sauce looks too thin, add more shredded cheddar.
5. Serve immediately and top with toasted bread crumbs, if using.

Also, you don’t have to toast the bread-crumbs, but it does make them crispier.

Stovetop mac n' cheese (with breadcrumbs)

Related posts:

• Baked Mac and Cheese
• Fried Mac and Cheese
• Grilled Cheese: Manchego with sun-dried tomato spread
• Grilled Cheese (No nonsense)
• Don’t Fold It, Roll It