Print Stovetop Mac and Cheese Bev, Bev Cooks Macaroni, butter, milk, and cheese equal a fabulous stovetop mac and cheese. Easy to pull together and so beyond creamy! 5 min Prep Time 10 min Cook Time Prep Time: 5 min Cook Time: 10 min Servings: 4 servings Servings: 4 servings Ingredients 2 cups elbow macaroni 4 Tbs. butter 4 Tbs. all-purpose flour 1 (10 oz) can evaporated milk 1 cup milk 1 tsp. dijon mustard 2 cups extra-sharp cheddar cheese Coarse salt Instructions Step 1 Boil pasta in a medium pot until al dente, then drain in a colander. Step 2 Back in the pot, melt 4 Tbs. butter until foamy, then add the flour. Whisk until the mix starts to turn a golden brown, 1-2 minutes. Step 3 Slowly pour in the evaporated milk, whisking as it thickens. Then slowly add the regular milk, along with the mustard. Step 4 Season with a pinch of salt, and keep whisking until the sauce is a little thicker. Add cheese and continue to stir until the cheese is melted and the sauce is creamy. Step 5 Add the pasta to the sauce, stir to coat, and salt to taste. Step 6 Serve immediately.