Stove Top Macaroni and Cheese

While it does involve a little more measuring and grating some cheese, this is just as fast as Kraft Dinner.  From the time you first think about having this meal until it is making your mouth happy is less than 15 minutes. 

Alton Brown’s Stove Top Mac & Cheese

½ lb. elbow macaroni	1 tsp. kosher salt
4 T butter (1/2 stick)	Freshly ground black pepper
2 eggs	¾ tsp. dry mustard
6 oz. evaporated milk	10 oz. sharp cheddar, shredded
½ tsp. hot sauce

Boil salted water and add macaroni.  While the macaroni is cooking, grate the cheese and whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Drain the macaroni when it is al dente and return to pot.  Melt in the butter and toss to coat.  Mix in the milk mixture, then add the cheese.  Stir over low heat for 3 minutes or until creamy.

Notes: You can't buy 6 oz. cans of evaporated milk.  I just use the five ounce can and dollop a little whole milk in.  Evan prefers this with a mixture of monterey jack and cheddar, although I love I with just cheddar.  I use Frank's Red Hot for the hot sauce, but next time I want to try Sriracha Hot Chili Sauce.

Doubled recipe:

1 lb. elbow macaroni	2 tsp. kosher salt
8 T butter (1 stick)	Freshly ground black pepper
4 eggs	1 ½ tsp. dry mustard
12 oz. evaporated milk	20 oz. sharp cheddar, shredded
1 tsp. hot sauce