Stove Top Mac-n-Cheese

Stove Top Mac-n-Cheese

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





Stove Top Mac-n-Cheese
(Printable Recipe)

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 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.

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Comments

  1. All of our mac and cheese recipes are started stove top and then migrated into the oven. I like the look of these one and will give it a shot. On a night like tonight, it would be nice to have a quick version. Thanks for posting, Steph.

  2. We just finished dinner, which included this mac-n-cheese. Simply delicious. Bob said, tell Stephanie: quite good, exceptional, best mac n cheese I've ever had.

    🙂
    It was obviousily a home run.

  3. Steph, can I come over one of these nights and eat this?!
    The mac and cheese looks like a winner!
    Have a great weekend!

  4. That sounds wicked good, I'm so making it soon. I love the evaporated milk in the sauce, so much easier than a bechemel. Heh.

  5. Today is opening day for our Colorado Rockies and for dinner I was going to celebrate in baseball tradition and grill up some hotdogs. I think this will make a wonderfully sinful side dish! 🙂

  6. I grew up on this type of mac and cheese and spent the first 40 years of my life not knowing it was also a baked dish. For Mom, it was macaroni, butter, canned milk and velveeta, with maybe a little cheddar, and S&P (perhaps another spice but I doubt it). I've decided the only reason I like the baked version is for the toasty bread crumbs on top – I'm sure I'd enjoy an extra large helping of yours.

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