When the weather suddenly flips from warm sunshine to cold, gray skies, there’s only one proper response: stovetop mac and cheese.
Not the boxed kind.
The creamy, gooey, soul-restoring kind.
This version comes together quickly on the stovetop using evaporated milk and eggs to create a silky cheese sauce that clings to every noodle. I added broccoli for a little color and balance — because even comfort food benefits from a vegetable.
The result is ridiculously creamy mac and cheese with just enough broccoli to make you feel like you’re doing something responsible.
Perfect for a snowy afternoon or a cozy family dinner.
Ingredients
Serves 4–6
1 pound elbow macaroni
Kosher salt
1 (12-ounce) can evaporated milk
2 large eggs
1 teaspoon hot sauce (Frank’s RedHot works well)
1 teaspoon ground mustard
1 pound extra-sharp cheddar cheese, grated
8 ounces American cheese, grated
1 tablespoon cornstarch
8 tablespoons unsalted butter (1 stick)
1–2 cups broccoli florets
Optional:
Toasted bread crumbs for topping
How to Make Stovetop Mac and Cheese with Broccoli
1. Cook the pasta and broccoli together
Bring a large pot of salted water to a boil.
Add the macaroni and broccoli cook for about 9 minutes, until:
the pasta is just al dente
the broccoli is bright green and tender
Drain everything together and return it to the pot.
2. Make the cheese mixture
In a bowl, whisk together:
evaporated milk
eggs
hot sauce
ground mustard
In a separate bowl, toss the grated cheddar and American cheeses with the cornstarch until evenly coated.
This step helps the cheese melt smoothly and keeps the sauce ultra creamy.
3. Build the sauce
Place the saucepan with the pasta and broccoli over low heat.
Season with salt and freshly cracked black pepper.
Add the butter and stir until melted.
Pour in the milk mixture and whisk until it coats the pasta.
Now add the cheese mixture and whisk.
Stir constantly until the cheese melts completely and the sauce becomes thick, glossy, and creamy.
Season with salt and additional hot sauce if desired.
4. Serve
Serve immediately while the mac and cheese is hot and gooey.
Optional: top with toasted breadcrumbs for a little crunch.
Cooking Notes
Best cheeses for creamy mac and cheese: cheddar, American, fontina, Gruyère, or young gouda.
American cheese is the secret weapon — it melts beautifully and keeps the sauce smooth.
If reheating leftovers, add a few tablespoons of milk and warm gently over low heat.
Why This Stovetop Mac and Cheese Works
The evaporated milk and eggs create a rich base that emulsifies the cheese into a smooth sauce. The cornstarch keeps everything stable so the cheese melts evenly without becoming grainy.
It’s a simple method that delivers ultra-creamy mac and cheese in under 30 minutes.
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Made with Bullet