This is Alton Brown's recipe for stove-top macaroni and cheese. This recipe does take a few more minutes to prepare the 'blue box' mac & cheese but it is so worth the extra effort.
Ingredients:
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon salt
Fresh black pepper (to taste)
a squirt of yellow mustard (only really needs it if you are using sharp cheddar)
10 ounces cheddar, shredded (I always use more...whats not to like about cheese?)
Directions
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.
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