Total Time
Prep 5 mins
Cook 15 mins

This is a take on Alton Brown's recipe. I experimented with the proportions because I did not like the gritty/ greasy texture from the original recipe. This recipe is absolutely creamy and delicious and lower calorie than Alton Brown's!

Ingredients Nutrition


  1. In a large pot of boiling, salted water cook the pasta to al dente and drain.
  2. Whisk together the eggs, egg yolks, 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.
Most Helpful

I had a hunch that 1 tsp of hot sauce (I used Tabasco) would be too much, but I made the recipe as directed. Since I don't like foods that are too spicy, my hunch was right. Next time I will try 1/4 tsp and adjust as needed.<br/><br/>The creaminess of the sauce was great! I used fat-free evaporated milk and salt substitute instead of salt and this turned out well. I also used a block of sharp cheddar and shredded it for this recipe.<br/><br/>Since I am trying to reduce fat and sodium, I will try this again, and may use some reduced fat cheddar with the block/shredded sharp cheddar to try to lower the fat. Great, easy & quick recipe!!

RxMama2 October 29, 2013

I found the cheddar flavor to be overpowering. I will admit I am not a sharp cheddar fan so others may enjoy this more than I did. The creamy consistency however is perfect. Not greasy or lumpy at all. I may try this again with a mild or medium cheddar.

matstaley February 23, 2013