Creamy Stovetop Mac and Cheese

Ingredients

• 8 ounces elbow, spiral, or shell macaroni noodles (about 2 ¾ cups)
• 2 tablespoons butter
• 2 cups water
• 12 ounces Kroger evaporated milk
• 1 ½ teaspoon kosher salt
• 1 teaspoon dry mustard , dissolved in 1 tablespoon water

⅛ teaspoon garlic powder , optional

• 4 ounces American cheese , about 6 slices
• 4 ounces grated mild cheddar cheese , rounded ½ cup

Directions

Key ingredients

Evaporated Milk · Mustard · Salt

1. In a medium saucepan, add the noodles, butter, water, evaporated milk, and salt. In a small bowl, mash the dry mustard with a fork until smooth and add to the noodles. If using, add the garlic powder at this time. Stir the mixture, bring it to a boil, and quickly turn down the heat to a simmer before it boils over. Cook the noodles to the package directions for 5-8 minutes, or until tender. There should be ¼ to ⅓ cup liquid left in the pan when the noodles are done cooking. If not, add 1-2 tablespoons more evaporated milk to the noodle mixture. Remove from the heat.
2. Add the cheese in batches to the noodles and use a wooden spoon to stir and combine until creamy. Taste for seasoning and serve hot.

Nutrition

Calories 322kcal Calories: 322kcal | Carbohydrates: 29g | Protein: 13g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 1054mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 485IU | Calcium: 344mg | Iron: 1mg