As I finish off the leftovers of our dinner last night, I wonder if anybody is in need of a good, quick, stovetop mac & cheese recipe. I wouldn’t call this gourmet, since it doesn’t include chopped apples and wine or some such. But the addition of Dijon and use of a good quality block cheese pretty much raises this to the standard of side dish for a nice dinner, in my opinion. I am still a novice cook so I have hardly any truly original recipes. For this I combined a few different recipes and tested it with different cheeses to determine our favorite. The recipe comes with a 100% satisfaction guarantee: if you don’t like it, you win an all-expenses-paid trip to my house, where I will show you how to make the recipe properly, since you obviously didn’t do it right on your own. ;)

Edit: I’ve made this again and have downgraded the serving sizes. It really only serves 3 if the third person is a small child.
Stovetop Macaroni & Cheese
Serves 2 generously as an entree; 4-6 as a side
2/3 cup evaporated milk
1 tsp. Frank’s hot sauce
2 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1 1/2 tsp. salt plus more to taste
1/2 lb. elbow macaroni
3 Tbsp. unsalted butter
8 oz. extra sharp white cheddar, preferably Cabot, shredded

1. Bring 2 qts of water to boil in a Dutch oven. Add the salt and pasta, and cook til al dente. Drain and return to pot over low heat; add the butter and stir til melted.
2. Meanwhile, whisk together the evaporated milk, Frank’s, Dijon, pepper, and a pinch of salt to taste.
3. Add the milk mixture to the pasta; let come to a simmer. Slowly add in the cheese, one large handful at a time, stirring until it is all melted. Taste and season if necessary. Serve. (I don’t think the texture suffers when it’s served leftover the way some stovetop recipes turn hard and dry.)

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