Mac & Cheese. What a match made in heaven. If I had known the homemade kind was this easy all along I would've stopped making it from the box years ago. Move over Kraft. Move over Annie's white cheddar shells. Helllooo creamy, dreamy, cheesy white cheddar homemade macaroni and cheese.

Spring break starts next Friday, and I'm going on a cruise. Yet somehow or another I find myself making this. What can ya do? When carbs call, I answer.

This is just as simple as any boxed version of macaroni and cheese. The only problem I ran into making it was that I accidentally managed to get a cloud of red pepper in my nose and mouth when breaking into a new spice container. This sent me into a coughing attack, which then made my eyes water, which then caused spontaneous coughing for the next hour. It's a good thing I'm by myself in the kitchen sometimes.

I chose to make this with sharp white cheddar instead of the regular cheddar the recipe called for. Though I do love white cheddar, the only reason I had it on hand is because it was on sale at the grocery store. I'm sure regular sharp cheddar is great as well. I feel like with this recipe you could experiment with any type of cheese in that genre. The same thing goes for pasta. I chose shells because I used to love Kraft shells since they were like little pockets of cheese. Use whatever you have on hand or whatever sparks your interest at the store. One important thing that I have read on countless macaroni and cheese recipes is to make sure you don't buy pre-shredded cheese. It will take you one minute longer to grate the cheese yourself, and from what I've heard the difference is night and day.

You will love this recipe -- enjoy!

Stovetop Mac and Cheese
Recipe from Evil Shenanigans
Serves 4-6

8oz macaroni, or any smallish tube shaped pasta
1 tablespoon butter
6 oz evaporated milk
6 oz freshly grated cheddar cheese
1 egg, beaten
1 teaspoon dry mustard powder
1/4 teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Boil the pasta according to package directions, but reduce the cooking time by one minute.  Drain and pour back into the cooking pot.
Over medium-low heat, add the butter and stir until melted.
Mix the egg, milk, and spices and pour over the pasta.  Stir until it begins to thicken, about three to five minutes. 
Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.




4 comments

Lizzy said... @ February 22, 2012 at 6:33 AM

I would not be able to resist a plate of your fabulous mac and cheese!!! YUM.

Viviane Bauquet Farre said... @ February 29, 2012 at 9:01 AM

Ah, Sarah, white cheddar mac and cheese is one of my weaknesses! And shells are such a perfect medium to deliver that cheesy goodness right to your mouth!

Barry C. Parsons said... @ March 9, 2012 at 8:52 AM

I LOVE white cheddar!This looks divine. are you on Pinterest yet? I'd love to follow you there.

Barry from rockrecipes.ca

Rachel @ Bakerita said... @ May 22, 2012 at 1:57 AM

I love white cheddar tons! This looks amazing...reminds me of the Panera mac and cheese, which is my favorite. Delicious!!

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