Description
Alton Brown’s easy macaroni and cheese dish comes together in less than 30 minutes. Sharp cheddar makes it rich and flavorful but can be swapped out for your favorite melty cheese.
Ingredients
½ pound elbow macaroni
4 tablespoons butter
2 eggs
¾ cup evaporated milk
½ teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper, to taste
¾ teaspoon dry mustard
10 ounces sharp cheddar, shredded
Instructions
In a large pot of boiling, salted water cook the pasta to al dente (follow directions on the box).
While the pasta cooks, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Set aside.
Drain pasta and return to the pot. Melt in the butter, tossing well to coat.
Stir the milk mixture into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy. Let sit for a few minutes before serving. The sauce will be loose but will tighten as it sits.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Calories: 465
- Sugar: 4 g.
- Sodium: 822 mg.
- Fat: 28 g.
- Saturated Fat: 16 g.
- Carbohydrates: 33 g.
- Fiber: 1 g.
- Protein: 20 g.
- Cholesterol: 131 mg.
Keywords: macaroni, sharp cheddar, evaporated milk