My kids really enjoy mac and cheese Me...not so much. I have tried a few different recipes but my boys were never really impressed by all the fancy cheeses I used to upgrade a childhood favorite. Yesterday after my husband and middle son were stuck in traffic for hours because of bad weather and accidents, I wanted to have something for them that was comforting and warm. Alton Brown has rarely let me down and he didn't yesterday. This was surprisingly easy and delicious. Even I ate some and that is saying a lot! Of course, like most of my recipes, I had to double this. It was very cheesy and delicious.
Stove Top Mac & Cheese
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded (It's always best to shred your own cheese as it melts much better than the already shredded cheese in the bag)
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded (It's always best to shred your own cheese as it melts much better than the already shredded cheese in the bag)
n 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.
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.
