Stove Top Macaroni and Cheese |
|
 |
Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
|
This is Alton Brown's recipe with a few small tweaks. It is SOOOO much better than a boxed mix and almost as quick. I have made it with 1% milk instead of evaporated. I have also made it with all extra sharp cheddar for a bold taste and a thick, almost custardy, texture. You can find the original recipe . Ingredients:
1/2 lb elbow macaroni, rotini pasta (1/2 regular box) or 1/2 lb pasta shells (1/2 regular box) |
4 tablespoons butter |
2 eggs |
6 ounces evaporated milk |
1/2 teaspoon hot sauce |
1 teaspoon salt |
fresh black pepper |
garlic powder |
onion powder |
1/2 teaspoon dry mustard |
12 ounces cheese, shredded (i use a combo of 4 oz each regular cheddar, extra sharp cheddar and velveeta) |
Directions:
1. In a large pot of boiling, salted water cook the pasta to al dente and drain.
2. Return to the pot and melt in the butter.
3. Toss to coat.
4. Whisk together the eggs, evaporated milk, hot sauce, salt, pepper, garlic powder, onion powder and mustard.
5. Stir into the pasta.
6. Add the cheese.
7. Over low heat continue to stir for 3 minutes or until creamy.
8. If soupy, cook longer until thickened.
|
|