Stovetop Mac 'n Cheese

When cooking for yourself there’s no reason to heat up an oven to make a portion of Mac and Cheese. The stovetop version is almost as good — it’s just missing the crispy top, but the flavor is the same.

Tools: medium saucepan, small mixing bowl, cheese grater

Time: 20 minutes

Serves: 2

      INGREDIENTS

• 1/4 pound cooked elbow macaroni (1/4 of a box) 2 tablespoons butter
• 1 egg
• 3 ounces evaporated milk
• 1/4 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dry mustard
• 1/2 cup shredded sharp cheddar or a mix of cheddar and Monterey Jack, Fontina or Parmesan cheese. (Use blocks of cheese, not the pre-grated stuff, they have much more flavor.)

      DIRECTIONS

Cook the pasta in salted water according to box directions and drain. Return the pasta to the warm pot off the burner and melt in the butter. Toss to coat the pasta. 

In a bowl whisk together all of the other ingredients except the cheese and then mix it into the pasta. Return the pot to the burner on low heat. Now add the cheese. Stir for about 3 minutes or until cheese is melted and it becomes creamy. If too thick add a little milk. If too thin just simmer it a little longer.

If you like a crispy top, pour it into a broiler safe dish and place it under the broiler until the top browns.

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