I’ve been on the lookout for a great mac ‘n cheese recipe for a long time now. I have one that I love that uses several different cheeses, topped with tomatoes and bread crumbs, baked in the oven…and it’s delicious. I love it. But what about just a simple, easy version that my kids will devour while keeping the adults in the house happy, too?
I should have known to turn to Alton Brown. I’m fast becoming his loyal follower; every method of his that I’ve tried has turned out easy, delicious results. When I saw that his version uses evaporated milk – instead of the typical roux that most other recipes use – I was hopeful. And I was not disappointed. This is soooo creamy – one bite and I was in heaven! And my kids prefer this over all others that I’ve tried – even the boxed versions, and let’s face it, Kraft is a pretty tough nut to crack when it comes to kids!
This is an easy recipe that only takes a smidge longer than a box! Give it a try and let me know what you think!
Stovetop Mac ‘n Cheese
adapted slightly from Alton Brown’s recipe
- 1 pound elbow macaroni
- 1/2 cup butter
- 4 eggs
- 12 ounces evaporated milk
- 1 teaspoon hot sauce
- 1 1/2 teaspoons kosher salt
- Fresh black pepper
- 1 teaspoon dry mustard
- 20 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. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.