Monday, January 31, 2011

Easy Stove Top Macaroni and Cheese

This is the family's favorite mac and cheese.
This is an adapted Alton Brown recipe.

To make this waist widening dish you'll need:
1lb elbow macaroni
1 stick butter
4 eggs
1.5 cups whole milk
1 teaspoon hot sauce (I use Texas Pete)*
2 teaspoons salt
pepper to taste
20 ounces, sharp shredded cheddar cheese (I actually use 24 because it comes in 8 oz packages. I've found that Kraft is the best in taste and melt-ability. It isn't kosher, however. )
Cook pasta in a large pot according to package directions until al dente. Drain.
Return to pot and melt in butter. Toss to coat.
Meanwhile, whisk together the eggs, milk, hot sauce, salt and pepper. **
Stir this mixture into the pasta and then add the cheese.
Cook, stirring often, over low heat until the cheese is completely melted and creamy.
Serve at once.

*Don't let the hot sauce scare you. I have NO tolerance for spice. This doesn't add heat but does add a bit of flavor that is missed if you don't use it.

**If you like mac and cheese with dry mustard (Stouffer's brand uses mustard) you can add 1 teaspoon of dry mustard into the whisked ingredients. Personally, I love it with the mustard but my family does not.

No comments:

Post a Comment