Macaroni and Cheese: Stove Top

Heather says:

I haven’t quite figured out what chemical I’m slowly weaning my family from, but it took a while for them to decide to like home made mac and cheese more than the stuff from the box. My husband has finally begun asking for my version specifically, so I believe I have hit upon a winner. This recipe is based on Alton Brown’s, the only reason I’m ever tempted to spring for cable.

Print the grocery list.

Stove Top Macaroni and Cheese

Classic Meat and Three

Stove Top Macaroni and Cheese

  • 1/2 lb elbow macaroni
  • 2 eggs
  • 1/2 tsp hot sauce
  • 1 tsp dry mustard
  • 4 TBSP butter
  • 5oz evaporated milk
  • 1 tsp kosher salt
  • 1/2 tsp white pepper (black is OK)
  • 10 oz sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return the pasta to the pot and grate in the 4 TBSP butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and dry mustard. Slowly stir into the pasta and add the cheese a few ounces at a time, stirring constantly over low heat.
Continue to stir for three minutes or until creamy, serve hot.



9 Comments

  1. Theresa Wagner on October 8, 2010 at 3:59 pm

    errr looks typingFAIL



  2. Theresa Wagner on October 8, 2010 at 3:58 pm

    Look yummy Heather!



  3. […] –  oven fried chicken fingers, stove top mac and cheese, steamed […]



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  5. Heather on May 15, 2007 at 6:00 pm

    Super-Mommy thanks for the recipe!

    Bonnie, we like Louisiana Hot Sauce, but Tabasco or Chalula will work just as well. I left it as hot sauce so no one felt they had to run out and buy a specific brand when they may have had a perfectly acceptable bottle in their pantry. Thanks for stopping by!

    Mary, I am glad he liked it!

    Kathy, as long as you don’t let the noodles sit in the colander for a long time the eggs will reach a safe temperature. The noodles hold a lot of residual heat from the boiling water, hence the low heat to not scorch the sauce. If however you are particularly paranoid cautious there are pasteurized eggs available. 😉



  6. Kathy T. on May 15, 2007 at 5:47 pm

    Do the eggs cook enough when you’re just melting cheese for about 3 minutes over low heat? It obviously works given the positive comments, but I’m still curious about those raw eggs. Thanks, heather!



  7. Mary on May 15, 2007 at 11:33 am

    I made this last night for my husband & he LOVED it! More than once he replied “Yum!” and “Did I mention ‘yum’? Because … yum!” 😀 It’s very very rich, though, so it works better as a side IMHO.



  8. bonnie on May 15, 2007 at 9:09 am

    this is hilarious. My husband emailed me this recipe that his (male) co-worker told him was delicious. I’m thinking it’s really funny you have the same one up! So…kids….do they like it? I haven’t made it yet because of the hot sauce…and can you give me a brand name? Hot sauce is so vague. Do you mean tobasco (sp?) sauce?

    bonnie
    (found you through meredith @ like merchant ships & motherload)



  9. Super-Mommy on May 14, 2007 at 1:05 pm

    I make mine in a rice cooker and it is the only stuff that my one year old will eat. He was spoiled from day 1 though, and had my version several times before the boxed stuff. The first time I tried to give him the boxed stuff- he started crying!

    Mine is
    4 cups dried pasta
    2 cups chicken broth
    2 cups cream
    4 tbsp butter
    1 tsp Salt/pepper
    8-10 oz sharp cheese (good with mont jack too)

    Put it all together, and turn on the rice cooker. Within 20 minutes, it ooey and gooey and even has the crusty bits at the bottom. I stir a couple times and let it cook longer to get more crusty bits, since that is the best part.