I grew up loving the famous blue box mac and cheese. It wasn't until later that I realized the texture and flavor of the blue box isn't exactly ideal. Don't get me wrong I still enjoy a blue box here and there, but it wouldn't be the ultimate mac and cheese for me. Most mac and cheese recipes I've tried and enjoyed are baked. While I've loved many of these, the creamy/runnier texture from my childhood was missing. This recipe is from Alton Brown's Good Eats. His ultimate mac and cheese was a baked one, but made this one as more of an after thought for those "people" who like the blue box. I immediately knew I had to try the stove top recipe.
1/2 pound elbow macaroni
4 tablespoons butter
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
1 In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
Move over all other mac and cheese recipes. Not only was this just as easy as the blue box to make, it is some of the best tasting mac and cheese I've ever had. I omitted the dry mustard, but everything else was the exact same. Besides cooking the pasta and shredding the cheese, this dish took about 5 minutes to create. This is now my official go to mac and cheese. This recipe is what creating this blog was all about. I've been trying to find ultimate recipes for all of mine and Michael's favorite dishes, and this was a way for me to keep up with my thoughts about those recipes. I know no matter how many mac and cheese recipes I make in the future, this will be the tired and true one for my kitchen.