Stove Top Macaroni and Cheese Recipe #129252
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!
by HeatherDiane
30 min | 10 min prep
SERVES 4
- 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
- In a large pot of boiling, salted water, cook the pasta to al dente and drain.
- Return pasta 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 until cheese is melted and mixture is creamy.
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5 stars