It seems like it’s always a challenge to come up with a good side dish to serve with grilled food. This simple stovetop macaroni and cheese recipe fits nicely. The macaroni and cheese is rich and creamy and is really good. I served this dish with grilled hotdogs. I used sharp cheddar for the cheese, but you can use whatever cheese you prefer.
For you next cook out serve this macaroni and cheese recipe as a side dish – you and your guest will love it.
- Toasted Bread Crumbs
- 1 cup fresh breadcrumbs from French or Italian bread (process bread in blender or food processor to make crumbs)
- Pinch salt
- 1½ tablespoons unsalted butter, melted
- Creamy Macaroni and Cheese
- 2 large eggs
- 1 can evaporated milk (12 ounces)(divided)
- ¼ teaspoon hot pepper sauce
- 2 teaspoons salt (divided)
- ¼ teaspoon ground black pepper
- 1 teaspoon dry mustard (dissolved in 1 teaspoon water)
- ½ pound elbow macaroni
- 4 tablespoons unsalted butter
- 12 ounces shredded sharp cheddar cheese (or cheese blend of your choice. I used sharp cheddar)
- Directions for bread crumbs
- Melt the butter in the oven at 350F, in a 9 inch pie dish. When the butter is melted mix in the salt and bread crumbs. Bake until crumbs are golden brown; set aside.
- Directions for Macaroni and Cheese
- Cook macaroni in 2 quarts of water with 1 ½ teaspoons of salt. Cook to al dente, drain. Return macaroni to the same pan over low heat. Add the butter and toss until the butter is melted.
- While the macaroni is cooking in a medium size bowl lightly whisk the eggs, and then mix in the hot sauce, 1 cup of evaporated milk, mustard, ½ teaspoon salt, and pepper.
- Mix the egg mixture into the macaroni along with 2 cups of the cheese. Stir and cook until cheese starts to melt. Add the rest of the cheese and milk. Continue cooking until cheese is melted, and mixture is heated through and starts to bubble, stirring constantly.
- Serve hot sprinkled with bread crumbs over the top.
Adapted from Cooks Country Magazine