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.


Liz That Skinny Chick Can Bake 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

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!! said... @ January 27, 2021 at 1:58 AM

Excellent post. I want to thank you for this informative read, I really appreciate sharing this great post. Keep up your work… Organic Arborio White Rice Its always good to learn tips like you share for blog posting. As I just started posting comments for blog and facing problem of lots of rejections. I think your suggestion would be helpful for me. I will let you know if its work for me too.

Rice Store said... @ March 4, 2021 at 11:46 PM

The varieties of rice are typically classified as long-, medium-, and short-grained.The grains of long-grain rice (high in amylose) tend to remain intact after cooking; medium-grain rice (high in amylopectin) becomes more sticky. Best USA wholesale rice distributors offer rice that are used for sweet dishes, for risotto in Italy, and many rice dishes, such as arrĂ²s negre, in Spain. Some varieties of long-grain rice that are high in amylopectin, known as Thai Sticky rice, are usually steamed.
organic basmati brown rice nutritions visit our site for further information.

davidman5050 said... @ March 7, 2021 at 11:55 PM

Our organically grown, Long-Grain White Rice is certified Organic by Quality best round grain rice Assurance International (QAI) and is Non-GMO Project Verified. Carolina is a trusted brand, by many families, to provide you with the very best quality rice products. Our rice is simple to prepare and when cooked, the long and slender grains become fluffy and delicious, making it a perfect complement for a wide variety of all of your favorite dishes like organic long grain brown rice , Casseroles and Salads. Taste the difference of cooking with Organic Rice in your next dish.

farhanali5050 said... @ March 8, 2021 at 6:20 AM

All over the world, the best known varieties of rice is Basmati Organic Rice in Pakistan. Basmati rice is a variety of slightly grained, aromatic, top long grain rice in Pakistan. The Punjab region in the Himalayan foothills is home to Pakistan’s Super Kernel Basmati rice. Pakistan is one of the world’s major rice exporters and according to Live best Pakistani rice Index, approximately 3 million MTS rice (processed) per annum are shipped to China, the Middle East, Europe and East Africa.

Nisha nehwal said... @ July 12, 2021 at 8:26 PM

It is not everyone's business to write such a great post, one person in a million can write such a beautiful post and you are one of those millions. I hope that you will write more beautiful posts in life and also hope that you will keep climbing the ladder of achievement in your life, very few people do this but I have full hope from you.
Noida escorts
honeymoon girl gurugram
Independent Call Girls Gurugram
Palam Vihar Escorts
Escorts Service In Sikanderpur
Call Girls In Guru Dronacharya
sushant lok phase 1 call girls
escort service in gurugram
call girl gurugram
Gurugram Escorts

Post a Comment