Stove top mac 'n' cheese by Magnus Nordlander
Based on a recipe from Alton Brown
A true American classic, Macaroni and cheese has shown up in many different forms over the years. From technically being a casserole, and thus baked in the oven, it has been transformed into macaroni and some yucky pre-made powdered sauce.
I say it's time to reclaim the stove top mac 'n' cheese, and I think this is the way to do it.
Ingredients for 4 servings
- 8 7/8 ounces of elbow macaroni
- 1 3/4 ounces of butter
- 2 eggs
- 7/8 cup of evaporated milk
- 1/2 teaspoon of hot sauce
- 1 teaspoon of salt
- black pepper, freshly ground
- 3/4 teaspoon of dry mustard
- 8 7/8 ounces of cheddar cheese, grated
Instructions
Begin by cooking the pasta in salted water.
While the pasta is cooking, whisk together the eggs, the milk, the hot sauce, the salt, the black pepper and the mustard.
When the pasta is done, drain it, return it to the pot, put the pot over low heat and add the butter. Stir until the butter has melted, and add the egg-mixture and the cheese. Keep stirring until everything has come together.
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