Sunday, November 23, 2008

Stove-Top Mac-n-Cheese

My favorite recipe from macaroni and cheese is this one from Alton Brown. I didn't realize until now, as I am posting this, that I used 1 lb. of macaroni instead of 1/2 lb that the recipe calls for. There was still plenty of cheese (I used a 12 oz. bag)! I think the dash of hot sauce is perfect - it's not spicy at all, but does add a really good flavor. If you like your mac-n-cheese with a breadcrumb topping, that would be great to add and place under the broiler for a few minutes until brown.

1/2 pound elbow macaroni (I used 1 lb.)
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 (I left out because I don't have any)
10 ounces sharp cheddar, shredded (I used 12 oz.)

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. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.


Stephanie said...

This looks so good. I love mac and cheese and this recipe seems simple and delicious!

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