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Nutrition Facts
Serving Size 1 (211g) Recipe makes 4 servings
Calories 695
Calories from Fat 375		(54%)
Amount Per Serving		%DV
	Total Fat 41.8g	64%
	Saturated Fat 25.1g	125%
	Monounsaturated Fat 11.8g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 223mg		74%
Sodium 1056mg		44%
Potassium 332mg		9%
Total Carbohydrate 48.2g		16%
	Dietary Fiber 1.9g	7%
	Sugars 1.6g
Protein 31.4g		62%
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Recipe #129252 | 30 min | 10 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: HeatherDiane
Jul 11, 2005

I got this from the Food Network - Alton Brown did an episode on macaroni and cheese and I have been meaning to try this ever since I watched the episode. I tried it the other day and it turned out great! I used rotini noodles instead of elbow and I think that works better as they noodles catch the cheesy sauce really well. I had been looking for an alternative to the boxed stuff (too many preservatives) and this is a keeper! If you use pre shredded cheese it's as easy as the box stuff, too. I doubled the recipe and it tastes even better the next day!

SERVES 4 (change servings and units)

Ingredients

1/2 lb elbow macaroni (I used rotini)
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 cheese, shredded

Directions

1
In a large pot of boiling, salted water, cook the pasta to al dente and drain.
2
Return pasta to the pot and melt in the butter, toss to coat.
3
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese.
4
Over low heat continue to stir until cheese is melted and mixture is creamy.

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Featured Reviews for This Recipe

From: aronsinvest

On Jul 16, 2009

This was ok. It just did not do it for my family. It was easy. Thanks for posting.

0 people found this review helpful

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From: princessbride029

On Jun 22, 2009

Yum, yum, yum! I haven't even served this yet (I'm snitching from the pan while waiting for the other items to finish, and I think I've already eaten my whole share). Thanks for the super easy recipe! I will be making this again for sure!

0 people found this review helpful

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From: sugarpea

On Aug 23, 2005

What a marvelous indulgence. I used whole wheat rotini and cut the butter back to 2T just to save a few. This is so rich with cheese I don't think I'd even notice if I were to use fat free evaporated milk next time. I thought the seasoning was perfect and the creamy texture was to-die-for.

2 people found this review helpful

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From: razzintaz

On Feb 3, 2008

Out of 7 kids, 4 loved it, and 3 didn't like it. My 5 yo said it tasted like eggs. I might try this one again but double everything except the eggs. Thanks.

1 person found this review helpful

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