Sunday, January 30, 2011

Stovetop Mac and Cheese

I used to think that Kraft Mac and Cheese from a box was the shizz.  The processed powdered cheese didn't freak me out one bit and it tasted deliciously creamy to me.  The baked homemade mac and cheese recipes that I had tasted just never really did it for me.  The cheese was either dry and crumbly or quite greasy.  And let's not forget that hard crusty layer of melted cheese on top.  Blech.  Truth be told, I was happy as a clam eating my soft, creamy boxed mac and cheese.  That is, until I discovered this mac and cheese...

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

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
  1. 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.
  2. 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. 
Source: Alton Brown


Lauren said...

That looks delicious! I've had a hard time getting a really creamy texture with macaroni. I can't wait to try this!

Christine @ Christine's Kitchen Chronicles said...

Hi Oms and Noms. Thanks for the comment. For any good melty cheese try the block trick mentioned in my post. Also, the key to this recipe is making sure that when you add the eggs the pot is off-heat and you stir like crazy or you'll end up with a gritty texture from the egg cooking incorrectly. If you do it right, the eggs add richness to this dish. Cute blog name, btw!

cheekygirl & fanboy said...

i just made this and it was delish! i almost doubled the mac and i'm glad because it was still very creamy. thanks for sharing!

Christine @ Christine's Kitchen Chronicles said...

Glad you enjoyed it, Cheekygirl & Fanboy! I have actually heard of others that added more mac as well. Personally I love things saucy so I make it as written! :)