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Quick Stovetop Chipotle Mac & Cheese|Craving Something Healthy

Quick Stovetop Chipotle Mac & Cheese

Prep Time 30 minutes


  • 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