Stove Top Mac-n-Cheese

Macaroni and Cheese Casserole Spoon
An Alton Brown Recipe
Serves 4

½ pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
½ teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
¾ teaspoon dry mustard
10 ounces sharp cheddar cheese

1. In a large pot of boiling, salted water cook the macaroni to al dente and drain.  Return to the pot and melt in the butter.  Toss to coat.
2. 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.

Lea Stirs Soup PotI love macaroni and cheese, and this recipe is a great version. You make it with ingredients you usually have in your pantry and it’s quick, too! I used it to make a mac-and-cheese casserole, shown above, and it was a great hit at our family dinner.


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