Wednesday, December 30, 2015


My family always requests "homemade" macaroni and cheese for
Christmas dinner. Every year I use a different recipe to find one
they really like. The recipes always involve the oven and at least 
2 different kinds of cheeses. I was looking for a simple recipe using
just one cheese. I found what I was looking for on Food Network.
This recipe is adapted from Alton Brown's Stove Top Mac-n-Cheese.
Delicious. Easy enough for Ben (son) and Mark (son-in-law) to make.


1 pound elbow macaroni
1 stick of butter plus 1 tbsp.
4 large eggs
1 can (12 oz.) evaporated milk
2 tsps. hot sauce
2 tsps. salt plus extra 1 tsp. 
2 tsps. black pepper
1 1/2 tsp. dry mustard
1  1/4 pounds sharp cheddar cheese, shredded, not packaged


Bring a large pot of water, adding 1 tsp. of salt, to boil.
Cook the pasta to package directions, then drain.
Return pan to stove, add the butter and macaroni.
Reduce heat to low.
Whisk together eggs, milk, hot sauce, salt, pepper and
mustard. Add this to the pasta and stir to combine.
Add the cheese a little at a time and stir until creamy,
about 3-5 minutes. Don't overcook.
Serve immediately.
Will keep for a few days in refrigerator. Reheat with a little

No comments:

Post a Comment