You guys know I love pasta, but with water restrictions in place it’s a waste of water to boil pasta. This stovetop Mac and Cheese doesn’t waste a single drop and plus its so easy and saves time you won’t be making it any other way after you try this. The best part is you can make it as fancy as you like, or just keep it simple!
Ingredients:
- 2 cups elbow macaroni (I like this shape, but any is fine)
- 2 cups milk
- 1 cup water
- cheese (as much or little as you like, any type. I used gouda)
- 2 eggs
- butter
- salt to taste
- freshly ground black pepper
- spring onion (optional)
- breadcrumbs (optional)
Method:
- In a pot add the macaroni, milk and water. Stir every now and then so the macaroni does not stick together. Add a knob of butter (approx. 1 TB).
- Bring to the boil. Once the macaroni has cooked, add your cheese. I used a handful of grated gouda.
- Take off the heat and add 2 beaten eggs. The eggs will thicken the mixture and should be creamy like a carbonara.
- The next steps are optional – empty macaroni into an ovenproof dish, top with more grated cheese and breadcrumbs. Bake in the oven until crisp and top with chopped spring onion.
- I served mine with broccoli and tomato sauce/ sriracha sauce.
Tips:
Add other fillings to your pasta and flavour combinations!
