{The Best Macaroni & Cheese}

And it comes from the old standby - the Joy of Cooking. {You can see how well-worn my copy is!} I've been craving some good mac & cheese lately, probably due to the horrendous blizzard/wind storm going on outside right this moment. Sure, sometimes a box of Kraft will do the trick, but when I want the real thing I always use the Stovetop Macaroni & Cheese recipe in my well-used white cookbook.

It's so amazing. Honestly. After you read this, take the recipe & make it.
Immediately. You will not be disappointed.

Stovetop Macaroni & Cheese {from Joy of Cooking}

Bring to a rolling bowl in a large pot:
12 cups water
1 T. salt
Add & cook just until tender:
2 Cups elbow macaroni {8 ounces}
Drain & return to pot. Add:
4 T. unsalted butter, cut into small pieces
Stir until well blended. Add & stir together until smooth:
One 12-ounce can evaporated milk
12 ounces extra-sharp Cheddar cheese, grated
2 large eggs, lightly beaten
1 t. dry mustard dissolved in 1 t. water
1/4 t. salt
1/4 t. ground red pepper {or to taste}

Set pot over very low heat &, stirring constantly,
bring mixture to the 1st bubble of a simmer, 5 to 10 minutes.
It should thicken noticeably. This may take several minutes.
Increase the heat slightly if the sauce is still soupy after 5 minutes,
but watch it very carefully.
Do not overheat or sauce will curdle!
Serve immediately & enjoy!

Voila! The finished result with some yummy grilled chicken!

Now, I believe you have some Mac & Cheese to make...

♥