So, like I said I was watching him one night and the show was on how cheese melts. When he came to the Stove Top Mac and Cheese, I was captivated. I had to try it. I mean, not only was it a great replacement to the box crap, it has NO flour. Needless to say (because I am me), I have made a minor change to the original because, well, I just had to.
Easy Mac and Cheese Recipe
1 pound Elbow Macaroni Noodles
4 Tbsp. Butter
12 oz. Evaporated Milk
1 tsp. Hot Sauce (like Tabasco Sauce)
2 tsp. Kosher Salt
1 tsp. Ground Mustard
Pepper to taste
20 oz. Grated Cheddar/Monterey Jack Blend (this is where I get lazy and buy it already grated.)
1. Bring a large pot of water to a boil and add in the noodles. Let cook until al dente. You really don't want the noodles to overcook because then they will collapse when you add the ingredients to it.
2. In the meantime, mix all the rest of the ingredients, except the cheese, together in a medium bowl. Mix well.
3. Drain the noodles and melt the butter in the pot.
4. Put the noodles back into the pot and coat them really well with the butter.
5. While stirring the egg mixture, slowly start dumping in some hot noodles into it. Add about 2 cups of the noodles into the egg mixture while stirring.
6. Add the egg mixture into the pot while stirring the noodles in the pot. You don't want the eggs to scramble.
7. While stirring the stuff in the pot, start adding the shredded cheese by the handful.
8. After all the cheese has been added, stir until it has a smooth Mac and Cheese consistency.
I usually double this recipe every other week. I use 2 pounds of noodles. It makes a great side dish to some dinners, etc. It keeps pretty well in the fridge.
This recipe is linked to The Grocery Cart Challenge.