Ultra-Gooey Stovetop Mac ‘n’ Cheese

Indulge in the ultimate comfort food experience with this mouthwatering Ultra-Gooey Stovetop Mac ‘n’ Cheese. Forget the boxed versions; this homemade delight will satisfy your cravings like never before. Creamy, cheesy, and irresistibly gooey, this mac ‘n’ cheese recipe is bound to become a family favorite. The combination of extra-sharp cheddar and American cheese creates the perfect blend of flavors, while the addition of hot sauce and ground mustard adds a subtle kick. Embrace the velvety texture and savor the cheesy goodness with every spoonful. If you’re looking to add a creative twist, try one of the delicious variations for a delightful surprise!

Servings: 4 to 6

INGREDIENTS:

• 1 pound elbow macaroni
• Kosher salt
• One 12-ounce can evaporated milk
• 2 large eggs
• 1 teaspoon Frank’s RedHot or other hot sauce
• 1 teaspoon ground mustard
• 1 pound extra-sharp cheddar cheese, grated (see Note above for cheese options)
• 8 ounces American cheese, cut into ½-inch cubes
• 1 tablespoon cornstarch
• 8 tablespoons (1 stick) unsalted butter, cut into 4 chunks

INSTRUCTIONS:

1. In a large saucepan, place the macaroni and cover it with salted water by 2 inches. Bring to a boil over high heat, stirring occasionally to prevent sticking. Cover the pan, remove it from the heat, and let the pasta stand until it’s barely al dente, approximately 8 minutes.
2. While the pasta cooks, whisk together the evaporated milk, eggs, hot sauce, and ground mustard in a bowl until well combined. Toss the grated cheddar cheese and American cheese cubes with cornstarch in a separate large bowl until evenly coated.
3. Drain the cooked pasta and return it to the saucepan. Place the pan over low heat, add the chunks of butter, and stir until melted. Add the milk mixture and the cheese mixture to the pasta and cook, stirring constantly, until the cheese is fully melted, and the mixture becomes hot and creamy. Season the mac ‘n’ cheese with salt and more hot sauce to taste. Serve immediately, optionally topping with toasted bread crumbs for added texture.

VARIATIONS:

• Stovetop Mac ‘n’ Cheese with Ham and Peas: Stir in 1 cup cubed sautéed ham and 1 cup thawed frozen peas along with the milk and cheese mixtures in step 3.
• Stovetop Mac ‘n’ Cheese with Bacon and Pickled Jalapeños: Slice 6 strips of bacon into ½-inch-wide pieces and cook them with ½ cup of water in a large skillet over medium heat until crisp. Transfer the cooked bacon and its rendered fat to a small bowl. Proceed with the original recipe, reducing the butter to 6 tablespoons, and stir in the cooked bacon with its rendered fat and ¼ cup sliced pickled jalapeños along with the milk and cheese mixtures in step 3.
• Stovetop Mac ‘n’ Cheese with Broccoli and Cauliflower: Stir in 1 cup blanched broccoli florets and 1 cup blanched cauliflower florets along with the milk and cheese mixtures in step 3.
• Stovetop Mac ‘n’ Cheese Supreme Pizza-Style: Replace half of the cheddar cheese with mozzarella. Stir in 1 ounce of grated Parmesan cheese, 8 ounces of cooked and crumbled Italian sausage, ¼ cup of ½-inch chunks of pepperoni, 4 ounces of soppressata or salami cut into chunks, 1 cup of roughly chopped drained canned tomatoes, ¼ cup of sliced pitted black olives, and ¼ cup of sliced jarred peperoncini into the finished mac ‘n’ cheese. Top with chopped basil and drizzle with extra-virgin olive oil.
• Stovetop Mac ‘n’ Cheese with Green Chile and Chicken: Replace the cheddar cheese with pepper Jack. Stir in 2 cups of shredded cooked chicken (leftover or rotisserie), one 3½-ounce can of chopped green chiles (or ½ cup chopped roasted fresh green chiles), and 1 cup of salsa verde into the finished mac ‘n’ cheese. Sprinkle with chopped fresh cilantro and scallions.

Enjoy the ultimate comfort and gooey goodness with these delightful variations, creating a personalized mac ‘n’ cheese experience that will leave your taste buds begging for more!