Every mom needs a go-to on those days when her child is, or children are, being extra picky about eating.
Personally, I never really had to worry much with Elijah. He’s always been a good eater. He loves his veggies and fruits, and he’ll try pretty much anything. He may not like it, but he’ll try it.
Josiah…not so much. While he’s not horrible, he has his moments. He’ll like something one time and eat it up, then decide when I make it again, that no, he doesn’t like that at all.
However, I have a recipe for something that no one in our house ever turns down, not even Josiah.
But then again, who doesn’t love homemade stove top macaroni and cheese?
Around here, I’ve been making this super easy recipe for about 3 years, ever since I first saw Alton Brown make this mac and cheese on his stove on a rerun of Good Eats (We love that show!). Up to that point, macaroni and cheese was a rare dish in our meals because I just didn’t want to buy it (the orange powder just kind of …uhhh). However, seeing how quickly I could make REAL mac and cheese from scratch – just about the same amount of time it takes to make it from the box – I was sold.
Made with a handful of ingredients that I generally have on hand all the time, this recipe also makes enough that I usually have some left over for another meal, such as lunch for Josiah and me.
So, I’m saving time, money, and feeding my family a little bit healthier (it’s still pasta with butter & lots of cheese, so…).
Here is Alton’s original macaroni and cheese recipe (he also has a recipe for an oven-baked mac and cheese, too, if you follow the “episode” link.)
Here is how I make homemade macaroni and cheese on the stove top.
This is one of my boys' favorites.
- 2 cups Elbow Macaroni
- 4 Tbsp. Butter
- 1 tsp. Salt
- ½ tsp. Pepper (to taste)
- ½ tsp. Mustard Powder (optional)
- 2 eggs
- ¾ cup Evaporated Milk (I sometimes add about 1/4 cup more to make it extra creamy)
- 2 to 2-1/2 cups Shredded Cheddar Cheese (I like to mix other kinds of cheese in, too.)
- In large pot, bring salted water to boil, and add macaroni, cooking for about 9 minutes. Since you will be heating it with the sauce later, you don’t want to overcook the noodles.
- While the pasta cooks, in a small bowl, whisk together your salt, pepper, and mustard powder.
- Add the eggs and evaporated milk to your seasoning & whisk thoroughly. (I have found it’s easier to get the seasoning incorporated when you start with it rather than add it to the eggs & milk later). Set aside.
- Drain the macaroni, and then return it to the large pot.
- Add the butter to the pasta, and stir until melted.
- Stir in your egg mixture.
- Add in your cheese.
- Stir to combine, and then cook on low for about 3 minutes or so, stirring regularly, until it is all smooth and creamy.