Stove Top Macaroni and Cheese

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
23mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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!
     
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RECIPE SUBMITTED BY

I am about to be 34 years old and I live in Western Massachusetts, USA. I love to cook and I love to eat! My tasters include my friends as well as my mom occasionally.
 
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