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Sharp cheddar cheese and evaporated milk make Alton Brown's stovetop mac and cheese extra creamy, while a dash of hot sauce adds a nice kick.
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Course: Mains
Keyword: Comfort Food, Vegetarian, Weeknight Dinner

Stovetop Mac and Cheese

Stovetop mac and cheese in a blue saucepan on a metal trivet.
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings
Simple and satisfying, this stovetop mac and cheese is extra creamy thanks to evaporated milk and sharp cheddar cheese. A dash of hot sauce gives the gooey dish an extra kick.
This recipe first appeared in Season 5 of Good Eats.
Photo by Lynne Calamia
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Software

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter, cut into small pats
  • 3/4 cup evaporated milk
  • 2 large eggs
  • 1 teaspoon kosher salt, plus more for cooking the pasta
  • 3/4 teaspoon mustard powder
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon freshly ground black pepper
  • 10 ounces grated sharp cheddar cheese, about 3 1/2 cups
Stovetop mac and cheese in a blue saucepan on a metal trivet.
ACTIVE TIME: 35 minutes
TOTAL TIME: 35 minutes
Yield: 4 servings

Procedure

  • Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
  • In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Stir into the pasta and add the cheese.
  • Set over low heat and stir until creamy, about 3 minutes. Serve.
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