Monday, August 8, 2011

Stove Top Mac & Cheese


Macaroni and cheese is always a hit in our house. I've tried Barefoot Contessa's Mac and Cheese, Slow Cooker Mac & Cheese, Cream Cheese Mac & Cheese, Mac & Cheese & Ham Casserole, and Buffalo Mac & Cheese

But in a pinch, the blue box is the back up quick meal that I know most of the family will be glad to eat. (I'm usually the one that is the least excited - and don't even get me started on how repulsed I am by leftover blue box Macaroni and Cheese after it's cooled. It goes back to my childhood and eating waaaay too many weird textured noodles.)

This only used one pan, and was very fast to stir up once the noodles are cooked. It was creamy, and not grainy. It had an almost commercial mouth-feel, and according to Nestle "resists curdling" so it could be a foolproof recipe. Now to find some evaporated milk without some weird ingredients, (dipotassium phosphate and carrageenan, anyone?) and I'll be sold. But, it was a big hit with everyone, even the 3 year old asked for seconds, and the leftovers were great the next day.


Stove Top Mac & Cheese
recipe from Alton Brown
Serves 6 to 8 servings as a sidedish

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk (My can was 5 oz)
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
8 ounces sharp cheddar, 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.

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