Last week I posted a creamy stove top macaroni and cheese recipe and talked about my search to find the ultimate one. I got a ton of responses of other recipes to check out. I couldn’t wait. Even though we had just finished a big pot, I set about trying a new recipe.
This time I tried out Alton Brown’s recipe. I’ve loved other recipes of his and this one got a lot of good reviews and several recommendations.
The first thing I was impressed with was how easy the recipe was to make. Just one pot needed. I followed the recipe for the most part except that I didn’t have any evaporated milk so I used cream instead. I figured it wouldn’t negatively reflect the recipe, if anything, it would just make it even creamier.
It took a while for the sauce to come together. A lot of stirring. But once it did, the sauce was very smooth and clung on well to the elbow noodles. It resembled the mac n cheese using the cheese powder I ate as a kid.
I liked this one better than the previous version I made. The sauce was smoother and the little bit of hot sauce added to it kept the dish from feeling too cheesy. My brother, who originally was the one who requested I find a great stove top recipe, liked this recipe too. FH preferred the previous version.
I enjoyed this recipe and will keep it around, but I still need to check out a few more recipes before deciding which one is my ultimate recipe.
Alton Brown's Stove Top Mac-n-Cheese
* 1/2 pound elbow macaroni
* 4 tablespoons butter
* 2 eggs
* 6 ounces evaporated milk (I used heavy cream)
* 1/2 teaspoon hot sauce
* 1 teaspoon kosher salt
* Fresh black pepper (I used 1 tsp ground pepper)
* 3/4 teaspoon dry mustard
* 10 ounces sharp cheddar, shredded
1. 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.
2. Whisk together the eggs, cream, 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. (I stirred for about 10 minutes to get the sauce to really cling onto the noodles)
Recipe from Alton Brown