Stove Top Macaroni and Cheese

Total Time
Prep 10 mins
Cook 13 mins

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 at

Ingredients Nutrition


  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.
Most Helpful

This was just OK. I normally fix a stovetop version of Mac & Cheese but have never added eggs. The combinations of cheeses was OK but next time I probably will not add the extra sharp cheddar as we felt it gave it too much of a twang. Nice recipe but it just wasn't a success with our taste preferences.

CindiJ March 04, 2008

This was wonderful! So much better for you than the boxed mac that I normally feed the kids. I'm going to play around with different cheeses. Thanx for posting!

JuneDawg October 20, 2008