Stove-top Mac & Cheese: Adapted from Joy Of Cooking.
Bring to a boil in a large pot:
12 c water
1 t salt
Add and cook until tender:
2 c elbow mac (8 ounces)
Drain and return to the pot. Add:
4 T (1/2 stick)unsalted butter in small pcs.
Stir until blended. Add and stir together till smooth:
One 12 ounce can evaporated milk
12 ounces extra sharp cheddar grated
2 large eggs, lightly beaten
1 t dry mustard dissolved in 1 t water
3/4 t salt
1/2 t ground red pepper, or to taste
Set the pot over low heat,and stirring constantly, bring it to the first sign of a simmer, 5-10 mins. It should thicken noticeably, but can take a few minutes more.
Do not overheat or the sauce will curdle.
Serve immediately. Very creamy and cheesy!
HTH
Tim