Posted by Anne
on Dec 1st, 2014 in Main Dishes
| 8 comments
How does a crave-worthy, under 30-minutes, one pot recipe sound to you? I know, right? Especially this time of the year – there’s nothing better than that! Even better if it feeds a crowd, and can be reheated for leftovers the next day, or later in the night when basketball practice is over. Oh – and hopefully you can hide a small bowl for lunch tomorrow. Yep, this recipe checks all of the above boxes.
No lie here – Mac & Cheese isn’t the lightest of meals, but it’s so good for a cold night, and if you serve it with a big green salad, it’s pretty healthy in my book. It has to feature lots of REAL cheese – no fat free for me. I shaved off some extra fat though by using fat free evaporated milk instead of full fat milk or cream, and cutting the butter back a bit, from the recipe I adapted from The America’s Test Kitchen Family Cookbook (a staple in my kitchen, and that’s an affiliate link, so thanks for supporting me!).
I fancied this recipe up a bit by adding chipotle chiles – the kind that come in a can with adobo sauce. Usually they’re a bit too spicy for me, but I think the creaminess of this recipe cuts the spice nicely, and they add just a little bit of heat with almost a bit of sweetness at the same time. Do try them!
Of course the beauty of this recipe is that it is made on the stovetop, and in one pot. You can feel free to pop it under the broiler for a minute if you like it brown and bubbly, but it’s just as good if you don’t.
Quick Stovetop Chipotle Mac & Cheese
- 1 pound tube shaped pasta
- Salt for the water
- 3 eggs, lightly beaten
- 2 cans fat free evaporated milk
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground pepper
- 1 teaspoon dry mustard mixed with 1 teaspoon water
- 4 tablespoons butter
- 10 ounces shredded extra sharp cheddar cheese (about 2/3 pound)
- 10 ounces shredded colby cheese (about 2/3 pound)
- 1/2 can chipotle chile peppers in adobo sauce, finely chopped
Bring about 5 quarts water, salted with 1 tablespoon kosher salt to a boil in a Dutch oven or large stock pot. Add pasta, and cook until just al dente - don't overcook!
While pasta is cooking, combine eggs, 1 can of evaporated milk, salt, pepper and mustard-water mixture in a large measuring cup. Whisk lightly to blend well.
Drain pasta, and return to the hot pot. Add butter, return the pot to low heat and let the butter melt.
Stir pasta to coat with butter, and pour the egg mixture over all.
Add about half the cheese and stir gently to combine.
Add remaining evaporated milk, and remaining cheese. Stir well to combine.
Stir in chopped chipotle peppers, and adjust seasoning as needed.
If desired, place pot (if oven-safe) under the broiler to brown some of the cheese a bit.
Let sit for 10 minutes to thicken up before serving.
Adapted from America's Test Kitchen Family Cookbook