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Happy weekend! We are pleased to present to a meal that is amazing and perfect for lounging and watching tv on a Sunday night, which is exactly what you should do. Make this recipe, netflix and chill, or plow through your DVR, whatever. This recipe is for relaxing and over consumption of creamy cheesy pasta. This recipe is all about comfort and treating yourself. This Creamy Stovetop Macaroni and Cheese is exactly what it says, creamy. But not just regular creamy, crazy creamy. Silky smooth creamyness. YES. Make this recipe, you won’t regret it. I promise.
♥ Teri

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include a photo

Creamy Stovetop Macaroni and Cheese
Serves 4 to 6

1 lb. large elbow macaroni
silky cheese sauce:
5 ounces evaporated milk
1 egg
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon cracked black pepper
8 ounces shredded white cheddar cheese
4 ounces shredded Oaxaca cheese
1 tablespoon tapioca starch (can use cornstarch)
1 1/2 teaspoon lemon juice

1. Fill a large pot with water and bring to a boil. Add a handful of salt and pasta and boil, stirring occasionally, until pasta is fully cooked. Drain pasta, reserving 3 tablespoons pasta water. Set aside.
2. In a large saucepan combine evaporated milk, pasta water, egg, dry mustard, salt, and pepper and whisk together. In a large mixing bowl combine both cheeses, starch and lemon juice and toss together.
3. Place saucepan over medium-low heat and whisk together for about 2 minutes. Whisk in small handfuls of the cheese mixture at a time, making sure not to add more cheese until the previous addition had been fully incorporated to the sauce.
4. Continue to whisk and add cheese over the low heat until all the cheese has been added and a creamy and smooth sauce forms (make sure not to rush this process or your cheese sauce will not be smooth).
5. Once the sauce has been made, stir in the pasta. Adjust seasonings and serve.

**Make sure your evaporated milk-egg mixture is still pretty thin (just barely starting to thicken) or your end product will be too thick!

**If the sauce seems too thin/loose that’s okay. It’ll thicken as it sits with the pasta.

**The lemon juice will help prevent the sauce from getting stringy.


  1. John Harvey Not Specified Not Specified

    Perfect seasonal timing. I love the use of Oaxaca cheese. I’ll be sure to make this! Thanks.

    • Jill R. Mervis Not Specified Not Specified

      I don’t know what Oaxaca cheese is, but I am assuming it might be Mexican? I will probably try this as my grandchildren LOVE mac and cheese.

      Thanks. Jill Mervis

      • Jenny Park Not Specified Not Specified

        Oaxaca cheese is indeed a Mexican cheese, but it’s most similar to a good quality, salted, part-skim mozzarella cheese and is very stringy like string cheese. I hope you and your grand-kids enjoy it!

  2. vicki Not Specified Not Specified

    I would love it if you offered a direct link to pin recipes to our Pinterest boards! Thanks.

  3. Shonya Not Specified Not Specified

    What other cheeses can I substitute? I’m in New Zealand and we don’t really have typical American or Mexican origin cheese… We don’t have many processed cheeses with food colouring etc.

    • Jenny Park Not Specified Not Specified

      White cheddar isn’t a processed cheese. It’s an aged cheese with no added coloring and Oaxaca cheese is similar to a salted, part-skim mozzarella. Any semi-hard or hard, mild flavored melting cheese should work just fine for this recipe, depending on your preferred taste…think Gruyere, fontina, etc.

  4. Marta @ What should I eat for breakfast today Not Specified Not Specified

    Mac and cheese belongs to my favourite meals :D I am always open to new recipes, I like it soooo much.

  5. Eden Passante Not Specified Not Specified

    This looks heavenly! Love shells too!

  6. Sara Not Specified Not Specified

    This is very good and very rich, but I found the sauce entirely too thick. I had to add nearly 3/4 cup to loosen it up. Perhaps I let the egg thicken too much, but it turned out fine in the end! I also liked the addition of tapioca starch as opposed to flour (my gluten-free tummy did too ;) ).

    • Jenny Park Not Specified Not Specified

      Yes, I usually begin adding the cheese when the evaporated milk-egg mixture is still on the thinner side bc the sauce tends to thicken quite a bit and continues to thicken as it sits. I will make a note of it at the bottom of the recipe though so others don’t run into the same issue! Thanks for your feedback!

      • Sara Not Specified Not Specified

        It turned out really good though and we generally really like a more “saucy” pasta, do it was probably for the best that I added the extra liquid – more sauce! :)

  7. Barb Not Specified Not Specified

    I love your blog! (and the name of it) It’s really inspirational. I don’t see any nutritional info. It would be really helpful. Thank you!

  8. Cindy Not Specified Not Specified

    I sure do wish that you would embed a photo in the “save recipe” tool. Soooo irritating. At least give the option to include a photo….THe recipes are delightful and your pics are so good. Pretty Please won’t you fix this???? :-)

    • Teri Lyn Fisher Not Specified Not Specified

      Oh, thank you for this feedback. We will look into this immediately! I always thought that if you saved it, you would be printing it, and I always got annoyed at wasting ink on a photo. But yea, we will for sure look into adding a thumbnail! Thank you for mentioning this!

  9. Traci Not Specified Not Specified

    I made this for dinner tonight and it was so, so good! I used muenster instead of the oaxaca as I couldn’t find it, but next time I’ll search harder. :]

    • Jenny Park Not Specified Not Specified

      Yay!! So glad you enjoyed it! Ooo, I love the mild taste of muenster cheese! Great sub!

  10. Colette Not Specified Not Specified

    Thoughts on making this in a slow cooker? Any advice?

    • Jenny Park Not Specified Not Specified

      I’m actually a bit of a slow cooker novice myself, so I’m not too sure about that!

  11. Lex Not Specified Not Specified

    I’m planning on making your mac and cheese this week! I love the idea of adding Oaxaca. We use it a lot in our house, but I never thought to use it in mac and cheese. I’m curious, is there a specific brand of white cheddar that you use? I’ve found that when I make stove top mac and cheese versus baked mac and cheese, I am lacking flavor. I’m wondering if I’m just not picking good cheddar to use and I’d love to know which one you use.

    • Jenny Park Not Specified Not Specified

      Hi! I don’t usually use a fancy brand or anything, but I generally enjoy using an extra sharp white cheddar or something like Tillamook’s ‘reserved white cheddar’, for the flavor. I know mild Cheddar is know to melt the best, but in my experience, I’ve never had an issue with any cheddars not melting well. I hope this was helpful!

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