Tuesday, May 18, 2010
My Favorite Macaroni and Cheese
This macaroni and cheese changed all of that for me.
It's a great stovetop recipe that I adapted from Alton Brown's mac and cheese recipe. It is just as quick as the good old Kraft dinner, but the flavor is so yummy! It makes homemade mac and cheese a real option for a quick lunch -- and there's no cheese powder involved!
Here's your ingredient list:
Macaroni, butter, eggs, evaporated mik, hot sauce, salt, mustard powder, extra sharp cheddar, and medium cheddar. Ignore the cayenne...it snuck into the picture.
While that is cooling a bit, mix together the eggs, evaporated milk, hot sauce, salt, and mustard.
Stir over low heat until the cheese is all melted.
I may have to take a moment here. Creamy, luscious mac and cheese -- in 15 minutes? This is the stuff of my dreams.
Hope you enjoy!
Stovetop Macaroni and Cheese
2 cups dry macaroni
2 Tbsp. butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon salt
3/4 teaspoon dry mustard
2 cups sharp cheddar cheese
1 cup medium cheddar cheese
Boil macaroni. Drain, then return to the pot with the butter. In a separate bowl, mix together the eggs, milk, hot sauce, salt, and dry mustard. Add to the macaroni and stir well. Add the cheeses and stir over low until smooth and creamy. Enjoy!