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 | |
hmmmm..... I might be sensing a Saturday lunch....
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