Wednesday, October 13, 2010
This was creamy and cheesy- and so easy. If you think you’re too busy to make homemade mac & cheese (and resort to the boxed mixes), think again- this is about as easy as homemade can get since it’s pretty much dumping all the ingredients into one pot and mixing it together. You essentially boil the pasta, add the remaining ingredients together, and warm it back up to achieve creamy cheesy goodness. The first time I made it, I didn’t allow the pasta to cool enough so my cheese mixture was a bit grainy- I can only assume it was from the egg curdling, so the next time (tonight) I allowed it to cool down for 5 minutes and the texture was spot on. Another excellent Alton Brown dish, and one of the simplest recipes I’ve ever made.
Stove Top Mac-n-Cheese
1/2 pound (8-oz) elbow macaroni
4 Tbsp butter
6-oz evaporated milk (I used 5-oz)
1/2 tsp hot sauce (I used Tabasco)
1/2 tsp kosher salt, divided
¼ tsp black pepper
1/4 tsp dry mustard
10-oz sharp cheddar, shredded
1. In a large pot of boiling, salted water, cook the pasta to al dente and drain.
2. Return to the pot and melt in the butter. Toss to coat. Allow it to cool down for 5 minutes.
3. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.
4. Stir into the pasta and add the cheese.
5. Over low heat, continue to stir for 3 minutes or until creamy.
Source: Adapted from Alton Brown