I originally saw this recipe over at The Wicked Noodle. It looked so good and creamy that I couldn’t resist making it myself. I noticed that the recipe came from Alton Brown, so I went to the food network site to get the original recipe. This was really good mac-n-cheese and it was incredibly easy to make! I think it is perfect for an after work side dish. This dish is also “Kid Approved”. I gave the leftovers to a friend and her son LOVED it. He kept asking for more. I know how he felt, this mac-n-cheese was hard to stop eating!
Stove Top Mac-n-Cheese
½ pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
½ teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
¾ 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.