Skip the box - this stovetop mac and cheese recipe is done in 20 minutes and is creamy and filled with vegetables.
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 4servings
Calories
Author Deborah Harroun
Ingredients
8ozelbow macaroni
111.8 oz package Green Giant Tuscan Seasoned Broccoli
2tablespoonsbutter
1egg yolk
1can12 oz evaporated milk
8ozshredded sharp cheddar cheese
2teaspoonsDijon mustard
salt and pepperto taste
Instructions
Bring a large pot of salted water to boil. Cook the macaroni until al dente.
While the pasta is cooking, cook the vegetables according to the package directions.
Once the pasta is cooked, drain and return to the pan set over medium heat. Add the butter and the egg yolk and stir vigorously until it is completely combined. Stir in the evaporated milk, cheese and mustard. Stir until the cheese is melted and it has formed a creamy sauce. Stir in the vegetables and then season to taste with salt and pepper.