This delicious and creamy stovetop mac and cheese from Alton Brown is the perfect quick and easy comfort meal. Made with simple pantry staples, it’s rich, cheesy, and ready in just 15 minutes. The best part? No baking required! Customize it with your favorite cheese or a dash of spice for extra flavor.
Recipe Ingredients:
- 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
How To Make Stovetop Mac And Cheese?
- Cook the pasta: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Add the macaroni and cook until al dente, about 8 minutes, then drain.
- Melt the butter: Return the drained pasta to the pot and stir in the butter until fully melted and evenly coats the pasta.
- Prepare the sauce mixture: In a separate bowl, whisk together the evaporated milk, eggs, salt, mustard powder, hot sauce, and black pepper until smooth.
- Combine everything: Pour the sauce mixture into the pasta and stir in the grated cheddar cheese.
- Melt and thicken: Place the pot over low heat, stirring continuously until the cheese melts and the sauce turns creamy, about 3 minutes.
- Serve: Enjoy immediately while warm and creamy!
Recipe Tips:
- Use freshly grated cheese: Pre-shredded cheese has additives that prevent it from melting smoothly. Grating your own cheese makes the sauce extra creamy.
- Don’t overheat the sauce: Keep the heat low when mixing the cheese and sauce. High heat can make the eggs scramble and the cheese turn grainy.
- Cook pasta just right: Boil the macaroni until al dente (firm to the bite). Overcooked pasta will turn mushy when mixed with the sauce.
- Whisk the sauce well: Before adding it to the pasta, whisk the milk, eggs, and seasonings until fully combined to prevent lumps in the sauce.
- Serve immediately: This mac and cheese is best fresh and hot. If it sits too long, the sauce thickens. Add a splash of milk when reheating to bring back the creaminess.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover mac and cheese cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat: Place the mac and cheese in a pot over low heat. Add a splash of milk and stir constantly for 3–5 minutes until the sauce is smooth and creamy again.
Nutrition Facts:
- Calories: 368
- Total Fat: 29g
- Saturated Fat: 16g
- Cholesterol: 125mg
- Sodium: 537mg
- Potassium: Not specified
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 17g
Check out More Recipes:
Alton Brown Stovetop Mac And Cheese
Description
This delicious and creamy stovetop mac and cheese from Alton Brown is the perfect quick and easy comfort meal. Made with simple pantry staples, it’s rich, cheesy, and ready in just 15 minutes. The best part? No baking required! Customize it with your favorite cheese or a dash of spice for extra flavor.
Ingredients
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add 1 tbsp kosher salt. Add the macaroni and cook until al dente, about 8 minutes, then drain.
- Melt the butter: Return the drained pasta to the pot and stir in the butter until fully melted and evenly coats the pasta.
- Prepare the sauce mixture: In a separate bowl, whisk together the evaporated milk, eggs, salt, mustard powder, hot sauce, and black pepper until smooth.
- Combine everything: Pour the sauce mixture into the pasta and stir in the grated cheddar cheese.
- Melt and thicken: Place the pot over low heat, stirring continuously until the cheese melts and the sauce turns creamy, about 3 minutes.
- Serve: Enjoy immediately while warm and creamy!
Notes
- Use freshly grated cheese: Pre-shredded cheese has additives that prevent it from melting smoothly. Grating your own cheese makes the sauce extra creamy.
- Don’t overheat the sauce: Keep the heat low when mixing the cheese and sauce. High heat can make the eggs scramble and the cheese turn grainy.
- Cook pasta just right: Boil the macaroni until al dente (firm to the bite). Overcooked pasta will turn mushy when mixed with the sauce.
- Whisk the sauce well: Before adding it to the pasta, whisk the milk, eggs, and seasonings until fully combined to prevent lumps in the sauce.
- Serve immediately: This mac and cheese is best fresh and hot. If it sits too long, the sauce thickens. Add a splash of milk when reheating to bring back the creaminess.
Alton Brown Stovetop Mac And Cheese
