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.
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.