Stove top mac and cheese alton brown

Q: Is baked or Stovetop mac and cheese better?

Im here to tell you that stovetop is the unrivaled best macaroni and cheese option. Its Faster. When you hear the call of the siren that is mac and cheese, faster is better. Boil water, cook pasta, make roux, add cheese, and combine the two for happiness in a bowl.

In this episode of Good Eats, Alton shows little Alton how to make mac and cheese like the Kraft Macaroni and cheese. I'm a huge fan of boxed mac and cheese and my favorite is the Velveeta shells and cheese. This recipe is really close to that.

The eggs get combined with the evaporated milk and spices. Then on low heat (or off the stove top) you combine the noodles, egg mixture, and cheese together until every thing is combined. It is so simple and such an easy method and the eggs will not curdle this way and turned to scrambled eggs.

By far the best Mac and Cheese recipe that comes close to Kraft Mac and Cheese.

How to Stove Top Mac and Cheese

For the full recipe, please see the recipe card below.

Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.

Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper, and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.

Other Alton Brown Recipes to Try

Homemade Candy Corn

Homemade Peanut Butter

Chocolate Fudge

The Chewy Chocolate Chip Cookie

If you’ve tried this Stove Top Mac and Cheese or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest

Description

An easy recipe for stovetop mac and cheese that is a good dupe for Kraft Mac and Cheese. If you love boxed mac and cheese you will love how easy this recipe is!

Scale

Ingredients

½ pound elbow macaroni
4 tbsp. butter
2 eggs
6 oz. evaporated milk
⅛ tsp. ground cayenne pepper
1 tsp. kosher salt, plus more for boiling
freshly ground black pepper
¼ tsp. stone ground mustard
10 oz. shredded sharp cheddar cheese

Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.

Notes

myWW points: Blue 11; Green 11; Purple 11

Category: Side
Method: Stove Top
Cuisine: Mac and Cheese

Nutrition

Serving Size: 1 cup
Calories: 368
Sugar: 2g
Sodium: 537mg
Fat: 29g
Saturated Fat: 16g
Carbohydrates: 16g
Fiber: 1g
Protein: 17g

Reader Interactions

Is baked or Stovetop mac and cheese better?

I'm here to tell you that stovetop is the unrivaled best macaroni and cheese option. It's Faster. When you hear the call of the siren that is mac and cheese, faster is better. Boil water, cook pasta, make roux, add cheese, and combine the two for happiness in a bowl.

What does adding an egg to mac and cheese do?

The egg will make the Mac and Cheese smoother and creamier. I have tried this recipe with and without adding the egg and it does affect the texture of the final recipe. In a medium bowl, beat one egg. Warm the egg by drizzling in, very slowly, 2-3 Tablespoons of the thickened milk mixture.