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 tbsp unsalted butter
- 2 eggs
- 6 oz heavy cream (see note)
- 1/2 tsp hot sauce
- 1 tsp kosher salt
- 1 tsp fresh black pepper
- 3/4 tsp dry mustard
- 10 oz 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, 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)
- The original recipe calls for evaporated milk, but I didn't have any so I used heavy cream and it worked well.
- Recipe slightly adapted from Alton Brown
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.