Stovetop Macaroni and Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Yield: 4 servings
Author: Sam
  • 3 1/2 cups water
  • 1 12-ounce can evaporated milk
  • 12 ounces about 3 cups elbow macaroni
  • 1 teaspoon cornstarch
  • 1/4 teaspoon dry mustard
  • 1 1/2 cups sharp cheddar cheese shredded
  • 1 1/2 cups Monterey Jack cheese shredded
  • 2 tablespoons butter cubed
  • Salt and pepper to taste
  1. Bring the water, 1 cup of the milk, macaroni, and dash of salt to a simmer in a large nonstick skillet over medium-high heat. Cook at a simmer, stirring often, until the macaroni is tender and the liquid has thickened, about 9 to 12 minutes.
  2. In a measuring cup, whisk the remaining milk, cornstarch, and mustard together. Stir into the skillet and simmer until slightly thickened, about 1-2 minutes.
  3. Take the pan off the heat and stir in the shredded cheese, one handful at a time. Stir in the butter until combined and season with salt and pepper to taste.
  4. Slightly adapted from a recipe found here.

I use a 3 quart saute pan when I make this recipe, so make sure you use a large enough skillet. Also, if you have leftovers, you can heat them up in a saucepan on the stove and add a little extra milk as needed to make it creamy again.

Slightly adapted from a recipe found here.