Creamy Stovetop Macaroni and Cheese
Indulge in the ultimate comfort food with this creamy stovetop macaroni and cheese recipe inspired by Alton Brown. This dish combines tender elbow macaroni with a rich and velvety cheese sauce that's made from scratch, ensuring a taste far superior to any boxed version. With just a handful of simple ingredients, you'll create a mac and cheese that’s perfect for weeknight dinners, gatherings, or a nostalgic treat. The addition of evaporated milk lends creaminess, while a hint of mustard and hot sauce elevate the flavor profile, making this a truly memorable dish. Experience the joy of homemade mac and cheese, and you'll never want to go back to the store-bought stuff!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
elbow macaroni
1/2 lb (uncooked)
butter
4 tablespoons (unsalted)
eggs
2 (large, beaten)
evaporated milk
6 ounces (canned)
hot sauce
1/2 teaspoon (your choice)
kosher salt
1 teaspoon (to taste)
black pepper
to taste (freshly ground)
dry mustard
1/2 teaspoon (powdered)
sharp cheddar cheese
10 ounces (shredded)
Instructions
1
In a large pot, bring salted water to a rolling boil. Cook the elbow macaroni according to package instructions until al dente. Once cooked, drain the pasta and return it to the pot.
2
Add the butter to the hot pasta and toss well to ensure that the pasta is evenly coated. Allow the butter to melt completely.
3
In a separate bowl, whisk together the two eggs, evaporated milk, hot sauce, kosher salt, fresh black pepper, and dry mustard until well combined.
4
Pour the egg mixture into the pot with the pasta. Stir continuously over low heat for about 3 minutes, allowing the mixture to thicken and become creamy.
5
Gradually add the shredded sharp cheddar cheese to the pasta, stirring continuously until the cheese has fully melted and the sauce is smooth and creamy.
6
Remove from heat, let cool for a few minutes, and serve warm. Enjoy your delicious homemade mac and cheese!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Stovetop Macaroni and Cheese.
Who inspired this macaroni and cheese recipe?
This recipe is inspired by Alton Brown.
What type of pasta should I use?
You should use 1/2 lb of uncooked elbow macaroni.
How much cheese is required?
You will need 10 ounces of shredded sharp cheddar cheese.
What type of milk is used for the sauce?
The recipe calls for 6 ounces of canned evaporated milk.
How many eggs are needed for the recipe?
The recipe requires 2 large, beaten eggs.
How much butter is used in the dish?
You should use 4 tablespoons of unsalted butter.
Is there any hot sauce in the recipe?
Yes, it includes 1/2 teaspoon of your choice of hot sauce.
What kind of mustard is added for flavor?
The recipe uses 1/2 teaspoon of dry powdered mustard.
What type of salt should I use?
The recipe specifies 1 teaspoon of kosher salt, or to taste.
How should the pasta be cooked?
The elbow macaroni should be cooked until al dente in salted water.
When do I add the butter to the macaroni?
Add the butter to the hot pasta immediately after draining it.
How do I prepare the egg mixture?
Whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and dry mustard in a separate bowl.
How long should I stir the egg mixture over heat?
Stir the mixture continuously over low heat for about 3 minutes until it thickens.
When do I add the shredded cheese?
Gradually add the shredded sharp cheddar cheese after the egg mixture has thickened.
Should the cheese be added all at once?
No, the cheese should be added gradually while stirring continuously.
What is the first step in the instructions?
Bring salted water to a rolling boil and cook the macaroni according to package instructions.
Is this macaroni and cheese baked in the oven?
No, this is a stovetop recipe.
How many ingredients are in this recipe?
There are a total of 9 ingredients used.
What kind of pepper is recommended?
Freshly ground black pepper is recommended to taste.
What is the consistency of the cheese sauce?
The sauce is described as rich, velvety, smooth, and creamy.
How should I serve this dish?
Remove from heat, let it cool for a few minutes, and serve warm.
Is this recipe faster than boxed mac and cheese?
While homemade, it is tagged as a quick meal and is superior in taste to boxed versions.
Why is evaporated milk used?
Evaporated milk is used to lend a specific creaminess to the sauce.
What tags are associated with this recipe?
Tags include comfort food, stovetop, creamy, cheddar, pasta, quick meal, and homemade.
Can I use pre-shredded cheese?
The recipe calls for 10 ounces of shredded sharp cheddar; shredding it yourself often results in a smoother sauce.
Should the eggs be beaten before mixing?
Yes, the instructions specify using large, beaten eggs.
What is the goal of stirring continuously over low heat?
It allows the egg mixture to thicken and become creamy without scrambling the eggs.
Does the recipe use salted or unsalted butter?
The recipe specifically calls for unsalted butter.
What should I do if the pasta is already cooked?
Drain the pasta and return it to the pot before adding the butter and egg mixture.