15-Minute Mac & Cheese

Kraft Mac & Cheese was one of my absolute favorites as a kid, and mac & cheese is still one of my favorite sides today. However, Kraft simply doesn't measure up to macaroni & cheese from scratch. I love a good stovetop mac and cheese because it is the perfect creamy consistency. I have made this many times and highly recommend! Or check out my roasted garlic mac & cheese if you prefer baked mac & cheese.

Ingredients:

8-ounces dry pasta (elbow, shells, bow-tie, etc)
2 eggs
1 cup half and half
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon ground mustard
4 tablespoons butter
8-ounces cheddar, shredded
1 tablespoon cornstarch

Directions:

1. Cook pasta al-dente according to the package instructions. Drain.
2. Whisk together the eggs, half and half, salt, pepper, and ground mustard.
3. Add butter to the pasta pot over low heat. Add drained pasta to the pot.
4. Stir in the sauce, then the cheese. Stir the pasta until the cheese has melted and desired texture is achieved.
5. If consistency is too thin, remove a portion of the liquid and combine with cornstarch until dissolved. Recombine with mixture in pot. Stir well.

This recipe was adapted from "Quick and Easy Stove Top Mac & Cheese in 15 Minutes" from PBS (http://www.pbs.org/parents/kitchenexplorers/2013/02/28/quick-and-easy-stove-top-mac-cheese/).