AB's Stove Top Mac-n-Cheese
Source of Recipe
Alton Brown
Recipe Introduction
This is probably the best macaroni and cheese that I have ever made. It is gooey and rich and thick! Very comforting! If you like a crunchy, chewy top to your mac-n-cheese, just pour this into a casserole, top with some buttered panko crumbs and bake at 350 degrees until the top browns. I like it just like this. The only changes I made were increasing the amounts of macaroni and hot sauce. I am sure that freshly shredded sharp cheddar would be fantastic, but I happened to have a big old bag of shredded Mexican cheese and that was great!NOTE: Saw something on TV that I would like to try with this. If you put the finished dish in a casserole dish and topped with the buttered panko crumbs and then BROIL it to brown the top, rather than bake until browned. That way, you should get a crunchy topping, but still creamy center.
List of Ingredients
3/4 lb. elbow macaroni
4 T. butter
2 eggs
6 oz. evaporated milk
1/2 t. hot sauce
1 t. kosher salt
Fresh black pepper
3/4 t. dry mustard
10 oz. sharp cheddar, shredded
Recipe
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.
Serves 8 - 10.
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