Prep 10 mins
Cook 25 mins
This is from Alton Brown's Good Eats show and it's an easy and good mac n cheese recipe to have on hand. You won't be buying the boxed stuff again after eating this. (edited 8/15/2008 - This was initially posted with 3/4 tsp of dry mustard but after making this a few times I agree with the reviewer that said this amount is too much so I've reduced it to 1/2 tsp.)
- 1⁄2 lb elbow macaroni
- 4 tablespoons butter
- 2 eggs
- 6 ounces evaporated milk
- 1⁄2 teaspoon hot sauce
- 1 teaspoon kosher salt
- fresh black pepper, to taste
- 1⁄2 teaspoon dry mustard
- 10 ounces sharp cheddar cheese, 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.
I've made this three times. The first time, I followed the recipe, using all sharp cheddar. Sharp Cheddar is my favorite cheese, but it was a bit overpowering for the recipe. Now I make it with half sharp cheddar and half white American (cut up into small pieces) from the deli. It's perfect! Just enough bite from the cheddar, and smooth and creamy from the American. I'm done searching for the perfect mac and cheese recipe.
I was very surprised at just how good this was-- I am *not* a fan of eggs in my mac & cheese, so much so that when I make Alton Brown's baked mac & cheese recipe I've been known to "forget" about the egg it calls for. I just don't like how it makes it set up all "custardy" because I prefer a much smoother sauce. This, however, was unbelievably good! Even with all the eggs in it, it came out creamy, cheesy (not at all bland) and perfect. At my husband's request, I put it in a baking dish, sprinkled over some buttered fresh breadcrumbs and ran it under the broiler. That made it "set up" somewhat which was okay but not my favorite (again, I'm more a fan of the Stouffer's-type creamy sauce). Next time-- and there WILL be a next time because this was super fast and easy, much faster than regular baked mac & cheese-- I will make part of it like that for him, and the rest I'll eat right out of the pot!!
This was the BEST! I doubled the recipe and seved it as the main dish with a side of tomatoes and onions with Peter Luger Sauce. I think it was the perfect amount for my family (with some left over for lunch). It is very filling but one of those dishes you just don't want to stop eating because it is so good. AND EASY. Took no more than 20 minutes front to back. It is even easy enough for a simple lunch for the kids. The only change I made was with the milk. I forgot to get the evap milk so I used half the amount of cream (because it was all I had) and half the amount of whole milk. If it suffered, I didn't notice. The mustard is the key ingredient for me. I won't make a mac and cheese recipe without it. Thanks for posting this great recipe.