I love, love, love homemade macaroni and cheese and am continually on the lookout for the perfect recipe. When I saw this one from Alton Brown, I had a feeling my quest for the perfect recipe would be over. This mac and cheese, to me, was perfect…rich and creamy and delicious. Unfortunatly, the husband and toddler still have a preference for the blue box!! The toddler said it was “too tangy mommy” and the husband said he wasn’t a fan of the sharp cheddar flavor (even though he LOVES sharp cheddar cheese…go figure). So, the next time I make this, I may use half mild cheddar and half sharp to see if that makes a difference.
Stove Top Mac-n-Cheese
1/2 pound elbow macaroni
4 tablespoons butter
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, 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, milk, 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.
Source: From Alton Brown on Food Network’s Website