Oh Mr. Alton Brown you've outdone yourself this time. A homemade mac and cheese that is MORE delicious and nutritious than the blue boxed stuff? AND it's practically as easy?!? Sold. For now, this recipe, my friends, is now my go-to simple mac and cheese. I can't say it'll be my favorite forever because I have more mac and cheese recipes bookmarked than I can count on both hands but for now, this is it.
I hope that you enjoy this recipe as much as I did!
PS: Here's another general cheese tip. Did you know that if you buy blocks of cheese it melts more smoothly and creamily (is that a word??). The reason is that the pre-shredded cheese has an anti-caking agent on it. This basically means it helps the shredded cheese from sticking on itself but then when you melt it the texture is a little different than if it weren't there. So go ahead, buy a block of cheese (bonus: often times it's actually cheaper, too!) and either give it a whirl in your food processor for fast shredding action or pull out the old fashioned box grater and give that arm some exercise. If you work for it you get to eat more :).
Stovetop Mac and Cheese
Yields: 6-8 servings
Cook Time: 25 minutes
- 1/2 pound elbow macaroni (or your favorite small shape pasta)
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1/2 teaspoon hot sauce
- 1 teaspoon kosher salt
- Fresh black pepper
- 3/4 teaspoon dry mustard
- 10 ounces sharp cheddar, shredded
- In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
- Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. With pot off the heat, stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.