This extra easy, ultra creamy, super cheesy homemade mac and cheese is made on the stovetop in two simple steps and takes less than 15 minutes to make.
In a medium saucepan, add the noodles, butter, water, evaporated milk, and salt. In a small bowl, mash the dry mustard with a fork until smooth and add to the noodles. If using, add the garlic powder at this time. Stir the mixture then bring to a boil and quickly turn down the heat to a simmer before it boils over. Cook the noodles to the package directions 5-8 minutes, or until tender. There should be 1/4 to 1/3 cup liquid left in the pan when the noodles are done cooking. If not, add 1-2 tablespoons more evaporated milk to the noodle mixture. Remove from the heat.
Add the cheese in batches to the noodles and use a wooden spoon to stir and combine until creamy. Taste for seasoning and serve hot.
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