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 foodtv.com.
- 226.79 g elbow macaroni, rotini pasta (1/2 regular box) or 226.79 g pasta shells (1/2 regular box)
- 59.16 ml butter
- 2 eggs
- 170.09 g evaporated milk
- 2.46 ml hot sauce
- 4.92 ml salt
- fresh black pepper
- garlic powder
- onion powder
- 2.46 ml dry mustard
- 340.19 g cheese, shredded (I use a combo of 4 oz each regular cheddar, extra sharp cheddar and Velveeta)
- 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, evaporated milk, hot sauce, salt, pepper, garlic powder, onion powder and mustard.
- Stir into the pasta.
- Add the cheese.
- Over low heat continue to stir for 3 minutes or until creamy.
- If soupy, cook longer until thickened.
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.
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!